How to Bake Fish-Leek-Apple-Jerusalem Artichoke in Paper - Snapguide

Explore Guides

How to Bake Fish-Leek-Apple-Jerusalem Artichoke in Paper

Start the Guide ›

bake fish-leek-apple-Jerusalem artichoke in paper

How to Bake Fish-Leek-Apple-Jerusalem Artichoke in Paper

Nordic cooking

Karen Larard

1.4k Views

Step 1 of 20

Ingredients

Ingredients

Step 2 of 20

Rinse rye grain, just like you rinse rice.

Rinse rye grain, just like you rinse rice.

Step 3 of 20

Clear water. Add salt and boil for 20 min.

Clear water. Add salt and boil for 20 min.

Step 4 of 20

Rinse leeks

Rinse leeks

Step 5 of 20

Peel apple and Jerusalem artichoke. Put them in water with som lemons or add some vinegar to the water, to keep them from discolouring.

Peel apple and Jerusalem artichoke. Put them in water with som lemons or add some vinegar to the water, to keep them from discolouring.

Step 6 of 20

Fine sliced leek, apple and jerusalem artichoke

Fine sliced leek, apple and jerusalem artichoke

Step 7 of 20

Mix apple cider vinegar and unrefined apple juice.

Mix apple cider vinegar and unrefined apple juice.

Step 8 of 20

Melt butter on frying pan. Add veggies. And fry for 2 min.

Melt butter on frying pan. Add veggies. And fry for 2 min.

Step 9 of 20

Invite apple juice and vinegar to the frying pan. Simmer for 2 min.

Invite apple juice and vinegar to the frying pan. Simmer for 2 min.

Step 10 of 20

Boiled rye in the background, rye grain in front.

Boiled rye in the background, rye grain in front.

Step 11 of 20

Place 2 tablespoons of boiled rye on the middle of your baking paper. Smear it out a bit.

Place 2 tablespoons of boiled rye on the middle of your baking paper. Smear it out a bit.

Step 12 of 20

Add the veggies and pour 2 tablespoons of the liquid over

Add the veggies and pour 2 tablespoons of the liquid over

Step 13 of 20

Place your fillets on top and season

Place your fillets on top and season

Step 14 of 20

Fold the sides up

Fold the sides up

Step 15 of 20

Roll down, not to firm, you want to make room for the steam.

Roll down, not to firm, you want to make room for the steam.

Step 16 of 20

Fold the end like this

Fold the end like this

Step 17 of 20

Tuck it in

Tuck it in

Step 18 of 20

Place in ovenproof dish. You can make the dish in the morning and keep it in the fridge until dinner time.

Place in ovenproof dish. You can make the dish in the morning and keep it in the fridge until dinner time.

Step 19 of 20

Bake at 150 c in a preheated oven , for 25-30 min.

Bake at 150 c in a preheated oven , for 25-30 min.

Step 20 of 20

Serve with bread and salat.

Serve with bread and salat.

You're Done

Check out other guides by this author!

Karen Larard

Brønshøj , Denmark

Hi I'm Danish, 55 years old. Mum and wife, apart from that I'm almost normal

Keep Exploring

Desserts

Make Apple Sponge Cake

How to Make Apple Sponge Cake

by Karen Larard

168

4

831

Desserts

Make Rhubarb Meringue Pie

How to Make Rhubarb Meringue Pie

by Karen Larard

66

19

545

Lifestyle

Celebrate My Mother

How to Celebrate My Mother

by Karen Larard

24

17

1.7k

Start Over

89

3 Comments

Supplies

Jayse-Z Sparkly✨ Fir...

RIGHT HERE!!

Beatriz Quinteros

L.A

Stine Stensbak

Marie Easter

Derek Vun

Perth WA

Artur Zielinski

London, United Kingdom

Arla Ja

London

Mark Folashade

Boston, MA

Athena Nash

Natasha Pietramala

Shanieca Waters

Vaie Mendizabal

Judy Chosewood

Brittney Riley

San Francisco

Can Duruk

San Francisco, CA, USA

Rowan Helena

Joy Lee

Tiffany Goff

Idyllic Titipie

Tonda Lark

Moscow, Idaho

Hongyu Jing

Ang Mo Kio, Singapore

Jessie Stein

Bantam, Connecticut

Mike Robbins

Lauren Nagy

Tempe, Arizona

Alvin Goh

Brisbane, Queensland, Au...

Load More

5 Fillets of your favourite fish

1 Big or 2 small leeks

200 Grams Jerusalem artichoke

2 Apples

100 Grams Rye grain

60 Grams Butter

4 Tablespoons Apple cider vinegar

200 Mililiters Unrefined apple juice

Salt

Pepper

4 Sheets of baking paper

Tried it! Loved it!!!

Chris 107 12 months ago

Thank you brittney. 😄

Karen Larard (author) last year

This looks really yummy, thanks!

Brittney Riley last year

Its the nobly fellows next to the apples

Karen Larard (author) last year

A Jerusalem artichoke is in sunflower family. You eat the root cooked or raw. The "Italian" artichoke is in the thistle family and you eat the flower just before it opens.

Karen Larard (author) last year

Be first to comment on Step 2.

Be first to comment on Step 3.

Be first to comment on Step 4.

Jerusalem artichoke taste a bit nut like with a sweet note. They are very crunchy. Try them.

Karen Larard (author) last year

Be first to comment on Step 6.

Be first to comment on Step 7.

Be first to comment on Step 8.

Be first to comment on Step 9.

Be first to comment on Step 10.

Be first to comment on Step 11.

Be first to comment on Step 12.

Be first to comment on Step 13.

Be first to comment on Step 14.

Be first to comment on Step 15.

Fold it as you like, just make sure that the liquids and the steam stays inside the parcel. Hope that helps.

Karen Larard (author) last year

A bit unclear here. What are the folds?

Bazz Bazzers last year

Be first to comment on Step 17.

Be first to comment on Step 18.

Be first to comment on Step 19.

Be first to comment on Step 20.

Make Easy Chicken Satay
by Lindzi Ellis

Cook Vegetarian Dinner That Yo...
by Leighla 💜🎃🌱🌵🐑🌻💜

Stretch a Meal for 2 to 6
by Karen Larard

Explore More Guides ›

©2013 Heavy Bits, Inc. | All guides ©2013 their respective authors