Summary

Ingredients

• 4 fish fillet (s) (salmon, trout, redfish, sea wolf etc), about 150 gr
• 4 carrot (s)
• 4 medium potato (s)
• 4 small onion (s)
• 100 g beans, reen
• 1 lemon (s)
• 16 cl Pastis or Ricard
• 8 cl vermouth (martini, white)
• 1 cup crème fraîche
• 2 tablespoon olive oil
• Salt and pepper, pepper

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Instructions

1. Wash the fish fillets, all types of fish are suitable, and pat dry, season with salt and pepper.
2. Clean the carrots, potatoes and onions and cut into slices. Cut the beans into approx. 3 cm pieces. Now fry the vegetables in olive oil, add half of the pasti, season with salt, pepper and sauté for 10 minutes.
3. Separate 4 20 x 40 cm pieces from a roll of aluminum foil and place them on the worktop, cut the lemon into 8 slices. Spread the vegetables on top, then place the fish fillets on top, tip the rest of the pastis and the martini, put 2 lemon wedges on each, and spread 1 1/2 tablespoon creme fraiche on each. Close the foil tightly.
4. Bake in the oven at 200 degrees until the foil puffs up, and then leave it in the switched off oven for another 5 minutes.
5. Serve in the opened foil.
6. It goes well with baguette or rice. Is also very good as a starter, cut the ingredients in half.