How to prepare flake Papillote with small vegetables recipe

Cooking time 20 min + 20 min in the oven

Flake Papillote with small vegetables

Serves 4


  • 4 fillets of plaice (frozen) (4 large or 8 small)
  • 2 leeks
  • 2 carrots
  • 2 cm of ginger
  • 2 shallots
  • 1 burst of garlic
  • 180 g of petit-suisse
  • 100 g of Fleuron de Bruges (cheese sweet)
  • 2 tablespoon breadcrumbs
  • 4 tablespoon olive oil
  • 2 tablespoon spices for fish
  • salt and pepper

Nutrition: per serving

  • kcal418
  • fat19.7 g
  • saturatesn/a
  • carbs15.4 g
  • sugarsn/a
  • fibren/a
  • protein45.6 g
  • saltn/a


How to prepare flake Papillote with small vegetables recipe
Find out everything you need to know about flake papillote with small vegetables recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Thaw the fish completely and sponge. Chop the shallots and garlic. Grate the ginger. Cut the carrots in small dice. Leave a little green leeks and cut a third in strips of ± 7 cm long. Detail the rest into small pieces. Cut the Fleuron de Bruges into pieces.
1 Preheat the oven to 200 ° C.
2 Cook diced carrots and small pieces of leeks for 3 minutes in slightly salted boiling water. Drain and let cool.
3 Mix the Swiss with the Fleuron de Bruges and breadcrumbs in a large salad bowl. Stir in cooked carrots and leeks, minced shallots and garlic. Decorate with fish spices, salt and pepper.
4 Take 4 large sheets of baking paper or aluminum foil. Spread 1 tbsp. olive oil in the center and place the plaice fillets, white side over the leaves.
5 Divide the vegetable mixture over the fish. If they are large fish fillets, fold them in 2 on the stuffing and, if they are small, cover the stuffing with a second net. The stuffing can overflow.
6 Salt and pepper the fillets of plaice, and spread the ginger and leek strips over them.
7 Fold the wraps carefully and place them on a baking sheet. Put them in the preheated oven for 20 minutes.


Beer Blonde Affligem not Wine Burgundy PDO "Les Cailloux" – Chardonnay Albert Bichot

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