Tuesday, 21 June 2016

Char baked in paper with fennel and dill

The 2. dish from the Icelandic food magazine issue. Bake the fish on the BBQ or bake it in the oven. Both works fine.

recipe for one package:
1 filet of Char
1 small bulb of fennel
3 stalks of dill
the white  and light green part of a spring onion
1/2 lemon
1 tbsp Pastis or use Noilly Prat
1 tbsp  olive oil
salt and pepper
50 g samfire

take the fish bones out of the filet
take off the skin

season it and cut in half
Chop the fennel and the sprin onion into small rings
rip off the dill fonts

Preheat the oven 180 C
Use baking paper, without silicone if possible, and fold it double.
Place the fennel in  the middle and both pieces of seasoned fish on top.
Add the onion rings and the dill and use juice, alcohol and oil to make it moist.
Close the paper and turn the ends.
Bake for 10 minutes.

Serve with a samfire salad - just pepper, lemon juice and olive oil as a dressing.

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