Plaice Papilotte with Young Vegetables

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

4 skinned plaices

12 small new leeks

12 small new carrots

80 g butter

½ bunch of flat parsley

2 dl fish broth or water

1 clove of garlic

Salt and pepper

4 large sheet of aluminum foil

4 large sheets of baking paper

PREPARATION:

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

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

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

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

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

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

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

• Remove the packets from the oven. It is 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.

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

• Sprinkle the chopped parsley over the opened packets.

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