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Poached char
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 272
  • Fat about 7g
  • Carbohydrates about 13g
  • Protein about 33g
This is needed
This is needed for 4 people
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
  • 0.5 bunch tarragon
  • 1 dl white wine
  • 600 g char fillets, skinless
  • 4 pinches sea salt
Tools
  • 4 sheets of baking paper (each approx. 20 x 30 cm)
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And that's how it's done
And that's 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.