Friday September 10th, 2021

Ingredients

1 kilo of hake fillet

1 jar of vegetable broth (carrot, onion, garlic and celery)

½ teaspoon of salt

1 thinly sliced ​​carrot

50 gr of peas or green beans

 

Sauce

½ tablespoon of butter

1 tablespoon of wheat flour

1 ½ tea cup of milk

1 teaspoon of salt

3 tablespoons of lime juice

1 unit of sour cream

 

Method of preparation

Fish: In a bowl, place the hake fillets, season them with seasoning to taste and set aside. 

Cut pieces of aluminum foil and grease them with olive oil. On each piece of paper, place a filet, carrot slices and peas. Close, forming an envelope and place in a preheated medium oven (356°F) for about 20 minutes.

Sauce: In a saucepan, heat the butter and brown the flour. Add the milk and mix well, until it thickens. Mix the salt and lime juice. Turn off the heat and stir the cream until smoothens. Serve over the steaks. The use of papillote is a healthy preparation technique, as it does not require the addition of fat. In addition, it provides cooking with almost no loss of moisture or dispersion of aroma. Once ready, it can be served wrapped or unwrapped.