A delicious all-in-one packet! This dish is just so good. And easy to prepare. You place all ingredients you like in tinfoil and put it on the grill or in the oven. You can’t go wrong! In this recipe I have added all ingredients I like, and I think add something special to the dish. But if you have other favourite, please go a head and replace with some of the one I have used.
Ingredients (for 4 pers):
- 1 lb salmon
- 1 lb white fish (I used fresh cod)
- 10 small potatoes
- 5 carrots (I used carrots with different colours)
- 8 oz organic white button mushrooms
- 10-15 cherry tomatoes
- 1 fennel
- 6-8 radish
- 10 asparagus
- 1/2 red onion
- 4 scallions
- fresh dill, parsley and chive
- 1/2 lemon (juice) + 1/2 lemon for serving
- 1 garlic clove
- 1” fresh ginger
- 3 tbs olive oil
- 1/2-1 cup white wine (preferable the same wine you might serve to the dish)
- 4-6 tbs butter
- salt and pepper
Pre heat the grill or the oven. If you use oven, it should be 425ºF. Prepare 4-6 tinfoil squares (12” x 12”).
Start with wash, peel and cut each (small) potato in four pieces, carrot in half and then 1/2-1”, mushroom in slices, cherry tomato in half, fennel in thin slices, radish in slices, asparagus in 1” pieces, red onion in medium size pieces and chop the scallion.
Place all vegetables in a bowl. Peel and grate the ginger and add the ginger juice into the bowl. Add olive oil, chopped garlic, chopped fresh dill, parsley and chive, the juice from a half lemon, salt and pepper. Mix all around so all of the vegetables get some of the flavours.
Place some tablespoons of the vegetables on each tinfoil square. Make sure you get a bit of everything. Fold the edges but leave an opening. Pour in some wine in each pack. Place 1 tbs of butter in each tinfoil pack. Finish with some extra salt and pepper.
Seal all tinfoil packages. Place them on the grill for 10 minutes.
Meanwhile, cut the fresh salmon and cod in 1/2”-1 big pieces. Season with some salt and pepper.
When the 10 minutes have passed, add the fresh fish into the tinfoils and continue to bake them for another 10-15 minutes. The dish is done when the potatoes are soft and the fish is perfectly cocked/grilled.
Serve with a fresh baguette.
My white plate is from Danish “Royal Copenhagen”.