Redfish on vegetable bed in vellum

Name: Redfish on vegetable bed in vellum
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 700 g Brussels sprouts; 7-10 Tbsp Salt; 40 g Hazelnut kernels; 700 g Redfish fillet; 40 g Butter or margarine; 1 Organic Lemon; 80 ml White wine; 4 TSP Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp pink pepper berries; 2 stem(s) Dill; 4 sheets of parchment paper (à ca. 30 x 35 cm); 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

700 g Brussels sprouts
7-10 Tbsp Salt
40 g Hazelnut kernels
700 g Redfish fillet
40 g Butter or margarine
1 Organic Lemon
80 ml White wine
4 TSP Olive oil
7-10 Tbsp Pepper
7-10 Tbsp pink pepper berries
2 stem(s) Dill
4 sheets of parchment paper (à ca. 30 x 35 cm)
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the sprouts, cut them crosswise at the stem and if necessary halve them and simmer them in boiling salted water for 5-7 minutes. Drain the sprouts and let them drain. Coarsely chop the nuts. Wash fish, dab dry and cut into even pieces.
2
Place sheets of parchment side by side on the work surface. Spread Brussels sprouts, fat and nuts in the middle of each sheet. Spread fish fillets on top. Wash the lemon, dab dry and cut in half. Cut one half of the lemon into 4 thin slices, squeeze juice from the remaining lemon.
3
Sprinkle fish with lemon juice, white wine and oil, cover with lemon slices and season with salt, pepper and pink pepper.
4
Fold the parchment paper over the fish and close it at the sides like a candy with kitchen string. Place the parcels on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
5
manufacturer) 12-15 minutes. Wash dill, shake dry and pluck flags from the stems. Remove the packet from the oven, pull apart slightly at the opening and garnish with dill.