Baked Fish Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (Victoria perch, saithe or catfish)
- salt and pepper
- Lemon juice
- mustard
Print Recipe
Pin Recipe Instructions
- The fish fillet, no matter what kind of fish you take, but the ones listed above are well suited to it, are washed and dabbed with a kitchen towel. Then you take the fillet lengthways and cut it into three strips, but not through so that it is still a piece of fillet. The fish is seasoned with salt and pepper and sprinkled with lemon and then everything is coated with mustard (Bornsenf). Now you can braid the strips and place them on a baking sheet lined with baking paper. Do the same with the second fillet.
- Then the tray with the fish is placed in the tube and baked at approx. 150 ° to 180 ° C for approx. 10 min, maximum 15 min. The whole thing also goes to a grill party in aluminum foil, on a wood grill over an open fire. The tripod should be adjustable in height so that the heat can be regulated.
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