Plaice papilotte with young vegetables

PREPARATION:

• 1

  Clean the plaices, rinse away any blood and dry them lightly.

• 2

  Put each fish on its own piece of baking paper. Lift each paper and fish onto the foil and wrap them into packets (but don’t close them yet).

• 3

  Clean and rinse the all the soil off the carrots and leeks. Put three of each on each plaice.

• 4

  Add a little chopped garlic and a cold slab of butter (about 20g on each).

• 5

  Finally pour 1/2 dl fish broth into each packet and season with salt and pepper.

• 6

  Close the packets thourougly so that the broth is locked in while baking.

• 7

  Put the foil packets in the oven / on a grill and bake for 30-35 minutes at 170°C.

• 8

  Remove the packets from the oven. It’s a good idea to check one before serving to make sure that the fish is done. The fish should be solid and white. On the side of the plaice is a thick, straight pointed bone which should be pulled out. If the bone slides out without resistance, the fish is done.

• 9

  Serve directly on the table, open the packets in front of the guests so that they get a whiff of the wonderful aroma.

• 10

  Sprinkle the chopped parsley over the opened packets.

• 11

  Enjoy the fish with home-baked bread on the side.