Cod in Foil on Bed Of Vegetables

Summary

Ingredients

• 1 fish, cod, saithe or haddock without head (approx. 750 g)
• 2 carrot (s)
• 1 leek
• 2 stalks celery
• 8 celery leaves - green
• 3 sprigs rosemary
• 3 shallot (s)
• 3 clove (s) garlic
• 1 bay leaf
• 3 juniper berries, pressed on
• 1 teaspoon pepper, whole
• 8 spear / s asparagus, green
• 6 small tomatoes (vine tomatoes)
• olive oil
• butter
• Pepper from the grinder
• salt
• 2 tablespoon chives, cut into small rolls

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Instructions

1. Frying foil is ideal for steaming whole fish. The liquid that escapes from the fish serves as a steaming stock and, thanks to the foil, cannot escape. As a result, the food is practically airtight and cooked very gently so that even large fish cannot dry out during this process. The flavors of all ingredients and the fish can combine well and are fully preserved. Therefore, add lots of herbs to the tube, but season sparingly with salt and pepper. The fish should also be served with a sauce that is as discreet as possible that does not overwhelm its fine aroma.
2. This cooking method is of course not only suitable for the fish mentioned above, but also for many other types of fish.
3. Put the carrot, leek and celery through a julienne grater or cut into fine strips with a knife. Peel the shallots and garlic, but do not chop them.
4. Cut twice the length of the fish to be cooked from the roasting bag tube and close it tightly on one side. Mix the vegetables with the herbs, bay leaf, juniper berries, peppercorns and the butter, cut into small pieces, and pour into the roasting tube.
5. Season the fish with pepper and salt and place on the bed of vegetables in the foil. Close the foil and poke a few holes in the top with a needle. This ensures that the pressure that builds up cannot burst the film.
6. It is important that this package is always placed on the cold grill grate, this prevents the foil from being damaged. Put the wire rack on the 2nd rack of the oven preheated to 200 ° C and cook for 25 minutes.
7. Peel the asparagus on the lower third and shorten the ends by about 5 mm. Bring two fingers of water to the boil in an asparagus pot, put the insert with the asparagus in it, close the pot again and steam the asparagus stalks for 4-5 minutes. Rinse the asparagus ice cold and dry on paper towels. Melt the butter in a pan and turn the sticks in it, adding a little salt.
8. Stew the tomatoes together with 2 cloves of garlic and 1 sprig of rosemary in 2 tablespoons of olive oil for 15 minutes in a closed saucepan over low heat.
9. Serve the fish with the vegetables. Boiled potatoes with the stew liquid from the tomatoes or a light mustard sauce go well with this. Without potatoes, it is a food combining dish and well suited for weight loss.

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