Cooking Instructions
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Step 1
Peel and finely shave the
Zwiebel (1)
and
Tomatoes (5)
. Wash, trim and finely shave the
Fennel Bulb (1/2)
. Wash the
Sellerie (1/4)
and
Zitrone (1)
and cut into fine strips. Peel and finely dice the
Petersilie (1/2 bunch)
. Wash, destalk and finely dice the
Carrot (1)
. Chop the
Peperoni (1)
. Wash the
Leek (1/2)
and cut into 1 centimeter thick slices.
Step 2
(Pre-)heat cooking space to 160°C with Hot air + steaming
Step 3
Put the vegetables and parsley in the porcelain dish and season well with
Salt (to taste)
and
Pfeffer (to taste)
. Wash the
Olive Oil (45 mL)
. Cut a pocket lengthways in each fish, stuff with slices of lemon and
Butter (15 g)
, season with salt and pepper. Lay the fish on top of the vegetables and drizzle with
Fische (2)
.
Step 4
Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
Step 6
Hot air + steaming 160°C for 30 Mins
Step 7
Sprinkle
Essig (45 mL)
on the cooked fish.
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