Plaice in Parchment Paper

Clean the celery and remove the skin. Rinse the tomatoes and the salmon. Cut the vegetables into thin strips and mix with the capers, thyme and the piece of fresh ginger.

Form the rusks into a bag and grind them with a pastry roller to fine crumbs.

with a pastry roller. Rinse the fish fillets under running water and season with a squeeze of juice from one lemon and a tiny bit of salt. Cut out large squares from the parchment paper.

Place the rusk crumbs in the center of the paper form. Layer each of the vegetable-herb mixture and the fish fillets on top, alternating. Then lift the

Then lift up the paper at the corners, form into a small bag and tie it. Place in a shallow dish and cook in a heated oven at 140 degrees for about 25 minutes. Cut the paper under the ribbon and bring the contents to the table.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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