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Je bent hier: Home / Recepten / Hoofdgerechten / Forel in papillot

Forel in papillot

februari 5, 2015 By ghentlemensbbq

Als je denkt aan een frisse en lichte maaltijd kom je snel uit bij vis. Het leuke daarbij is ook nog eens dat vis vrij snel klaar is. Dit recept geeft je de keuze om er net veel of weinig tijd en moeite in te stoppen. Ik gaf dit al enkele keren als voorgerecht en hoofdgerecht… het smaakt altijd 🙂
Benodigdheden:

  • 2 wortels
  • 2 uien
  • 1 selder
  • 1 Prei
  • 4 forellen
  • 2 dl Witte wijn
  • Peper en zout

Setup va de BBQ:

  • Maak de BBQ klaar voor Indirect Medium (180°C) warmte

Bereidingswijze:

  1. Snijd de wortels, uien, selder en prei in julienne.
  2. Stoof de groentjes aan in boter en kruid goed af met peper en zout. Laat daarna afkoelen.
  3. Fileer de forel.
  4. Neem een stuk aluminium van ongeveer 30cm. Plooi deze even dubbel om te kunnen markeren waar het midden is. We gaan namelijk de groeten en vis net onder deze plooi leggen zodat u de papillot netjes kan dichtvouwen.
  5. Wrijf het oppervlak waar u de groentjes gaat leggen in met olie en plaat daarop 1 filet(kantje).
  6. Leg op de filet enkele soeplepels gestoofde groeten en daarop de tweede forel filet(kantje).
  7. Overgiet dit geheel met 2-3 eetlepels witte wijn.
  8. Vouw de papillot goed dicht langs de zijkanten. Ga over de randen langs met een pot om de aluminium aan te stampen. Dit zorgt ervoor dat er geen lucht kan ontsnappen en dat de forel dus goed kan stomen.
  9. Plaats de papillot op de indirecte kant van de barbecue gedurende 15 minuten of tot de papillot heel hard gespannen staat.
  10. Maak de aluminiumfolie voorzichtig open en schep de vis en groentjes op een bord.
  11. Smakelijk!

 
Tip:

  • Heb je geen zin om alles julienne te snijden of wil je tijd winnen, koop dan een zakje ‘voorgesneden soepgroenten’ in de supermarkt.
  • Je kan dit gerecht ook in de oven klaarmaken natuurlijk.
  • Geeft je dit als voorgerecht dan kan je 1 forelfilet(kantje) geven per persoon.

 

Fileer de forel
Plaats de forel op de groenten of eronder…
maak de papillot stevig vast

Hoe meer hoe liever 🙂
Bak boven indirect vuur
Smakelijk!

Categorie: Hoofdgerechten, Voorgerechten Tags: Barbecue, barbecuer, barbeque, BBQ, bbq blog, bbq blogger, bbq gerechten, bbq hapje, bbq recepten, bbqer, blog, borrelhapje bbq, culinaire bbq, directe zone, eenvoudige bbq recepten, eenvoudige en snelle gerechten, eenvoudige recepten, food blog, food blogger, foodie, forel, ghentlemens, Ghentlemens BBQ, grill, grillen, groenten, houtskool, julienne, kolen, makkelijk bbq, Michel Tiberghien, papillot, passioneel, recept, recepten, snel en makkelijk bbq, snel klaar bbq, vis, vurig, witte wijn

Vorig bericht: « Bierworst op de barbecue
Volgend bericht: Frisse Mango-Komkommersalade »

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