Foil parcels with rainbow trout fillet, new potatoes and summer vegetables
A fun dish to cook together – everyone makes their own parcel and chooses their own seasoning. The parcels can be prepared the day before.
Method
- Boil the potatoes and leave to cool. Slice them and mix in a bowl with the chopped pepper, asparagus and red onion. Drizzle with oil and add garlic, salt and pepper.
- Divide the vegetable mix between foil parcels (preferably double-folded foil). Season the rainbow trout fillets with salt and pepper and place on top. Put a slice of lemon on the fish, sprinkle with dill and fold into tight parcels.
- Grill the parcels over medium heat for approx. 10 minutes, until the fish is cooked through (52–56 °C) and the vegetables are tender.
- Serve straight from the parcels, topped with fresh dill, a lemon wedge and plenty of freshly grated horseradish.
