Poached char

Poached char

Total: 40 Min. | Active: 20 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 272 kcal
, Fat: 7 g
, Carbohydrate: 13 g
, Protein: 33 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To assemble

300g carrots, peeled, quartered lengthwise
200g sugar snap peas, cut lengthwise into thin strips
200g baby pattypan squash, halved, thinly sliced
1tbsp olive oil
1tsp sea salt
a little pepper
600g char fillets, skinless
½bunch tarragon
1dl white wine
4pinches sea salt
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4 sheets of baking paper (each approx. 20 x 30 cm)

How it's done

To assemble

Place the carrots, mange-tout and mini patisson squash in a bowl. Add the oil, season. Place 1/4 of the vegetables in the centre of each sheet of baking paper. Set the fish fillet on top of the vegetables and garnish with the tarragon. Add the white wine, season with salt.

To seal

Draw the front and back edges of each sheet together over the fish, make a 1 cm fold and fold over again twice. Tie the right and left ends of the paper with cooking string, but not too close to the fish.

To poach in the oven

Approx. 20 mins. in the centre of an oven preheated to 160°C.

Good to know
Serve with: Risotto

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