Lengfish on vegetable julienne

Name: Lengfish on vegetable julienne
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 stem(s) Dill; 1 piece (approx. 4 cm) Horseradish (or 2 tsp grated horseradish; glass); 2 Apples (e.g. Granny Smith); 100 ml apple juice; 3 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 3 Carrots; 1 collar Spring onions; 600 g Lengfish fillet; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Gently cooked in a packet with apple juice, horseradish and a dash of good olive oil. How to make the fish super juicy

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 stem(s) Dill
1 piece (approx. 4 cm) Horseradish (or 2 tsp grated horseradish; glass)
2 Apples (e.g. Granny Smith)
100 ml apple juice
3 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
3 Carrots
1 collar Spring onions
600 g Lengfish fillet
7-10 Tbsp Aluminium foil

Directions

1
For the apple stock, wash the dill and cut the flags roughly. Peel and grate horseradish. Wash apples, quarter them, remove seeds and dice very finely. Mix apples, horseradish, dill, apple juice and oil. Season with salt and pepper.
2
Peel and wash the carrots and cut them into very fine sticks. Clean and wash spring onions and cut them into fine strips. Rinse fish and cut into 4 pieces. Season with salt and pepper.
3
Arrange carrots, spring onions, fish and apple stock in 4 packets of double-layered aluminium foil. Close the packs and cook on the preheated grill for about 15 minutes.