Steamed Fish en Papillote
Ingredients
(4 Servings)
- 4 pieces of fish, about 120 g
- 2 carrots
- 1 stalk celery
- pepper
- 1 lemon
- 4 sheets of parchment paper
Nutritional values
(per serving)
Directions
Place a piece of fish in parchment paper. Peel the carrots and wash them. Cook the carrots in a large amount of water for 5 Minutes. In each papillote, place a few carrot sticks and celery. Add pepper, add a slice of lemon. Close the papillote. Cook 15 minutes with a steamer or in the oven.
Nutrition Tips
Fish digests faster than meat. The carbohydrate content is almost zero. The lipid content can be classified into 3 categories: Lean fish: pike, hake, flounder, whiting, sole, trout and various shellfish; Semi-fatty fish: farmed carp, conger eel, mackerel, mullet, sardines and fatty fish: eel, salmon, tuna. The fish can be consumed in place of meat, in the same quantities, at least 2 times per week. To reduce the potassium level of this dish, you can first slice the carrots and soak them in lukewarm water for 2 hours, discarding the water.
