Mop the fish fillets with paper towels. Remove ridges and cut the fish in 4 portions. Preheat the oven th.7 (210 ° C).
In a small bowl, mix mustards and cream. Cut the lemon into 2, squeeze one half. Wash and squeeze the chives and parsley and chop them finely. Pour the lemon juice and herbs into the mustard mixture. Salt and pepper.
Cut 4 squares of parchment paper 30 cm apart. Mince the remaining lemon into very small pieces.
Place a portion of fish on each sheet, then brush with mustard sauce. Spread the lemon pieces. Close the curls by folding the paper.
Place the wrappers on a large dish and bake in a hot oven for 20 minutes. Serve hot with spinach or steamed potatoes.
Enjoy your meal from
Ingredients
Directions
Mop the fish fillets with paper towels. Remove ridges and cut the fish in 4 portions. Preheat the oven th.7 (210 ° C).
In a small bowl, mix mustards and cream. Cut the lemon into 2, squeeze one half. Wash and squeeze the chives and parsley and chop them finely. Pour the lemon juice and herbs into the mustard mixture. Salt and pepper.
Cut 4 squares of parchment paper 30 cm apart. Mince the remaining lemon into very small pieces.
Place a portion of fish on each sheet, then brush with mustard sauce. Spread the lemon pieces. Close the curls by folding the paper.
Place the wrappers on a large dish and bake in a hot oven for 20 minutes. Serve hot with spinach or steamed potatoes.
Enjoy your meal from
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