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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To assemble

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

How it's done

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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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