A saithe loin is the piece of fillet above the center line of the fish. It is the tastiest meat and practically boneless. I prefer to eat it lightly breaded on one side and fried in butter, but cooking on a bed of vegetables wrapped in aluminum foil also has its charm.
Cut the white of the leek, the carrots and the celeriac into fine strips. Add 8 celery leaves. Slit open the green of the leek in the middle and unfold. This results in thin, strongly curving vegetable strips that are ideal for packing the fish fillet. With very fresh leeks you can use them raw, with larger sticks this green should be blanched briefly, otherwise it won`t cook through in the oven in the short time.
Generously measure the aluminum foil, spread it out and place a bed of the chopped vegetables on it. Place the fillets on the bed of vegetables, season the vegetables with pepper and salt, the fish only with salt and top with a few flakes of butter. Close the foil so that there is enough air in the envelope. Place on a baking sheet on the 2nd rail of the oven preheated to 200 ° C and bake for 20 minutes.
Place the vegetable strips on the plate and place the fillet wrapped with leek strips on top and sprinkle with chives.
During the asparagus season, this vegetable is also a delicious addition. If the dish is also served with asparagus, blanch the asparagus stalks for 5-6 minutes, chill them off ice cold and dry them with kitchen paper. Then melt some butter in a pan and toss the sticks in it. Season with a pinch of sugar and salt.
I have not planned any further touching, because it is a food combining dish that is good for losing weight.
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