| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Trout — cleaned |
| 1 |
md |
Onion — diced. |
| 1 |
|
Carrot — diced. |
| 1 |
tb |
Parsley — . |
| 4 |
tb |
Dry white wine. |
| 50 |
|
Gr |
|
|
Salt & pepper |
| 2 |
|
Cloves Garlic. |
| 1 |
md |
Lemon — peeled and sliced |
|
|
In |
|
|
Butter |
INSTRUCTIONS
Take one sheet of aluminum-foil that is longer by about 15 cm than the fish
(on both ends), and put half of the diced carrot, half of the onion and
half the parsley on it. Put the fish on top. Mince and then smear one of
the garlic colves over it, add salt and pepper. Slice half the butter into
thin slices that will cover the fish (one next to the other). Do the same
with the peeled lemon slices. Make a sort of boat with the foil, add half
the wine, carefully, and closa the boat tightly. Cook for 15min at 220 C,
and serve. You can marinade fish in lemon and white wine before cooking.
Recipe By : Net
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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