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Salmon trout fillet with aniseed aperitif on the bbq

Salmon trout fillet with aniseed aperitif on the bbq

Salmon trout fillet with aniseed aperitif on the bbq
For 2 persons:

1 fillet of salmon trout of approximately 400 à 500gr
2 tomatoes
3 ladles aniseed aperitif
2 ladles room
2 ladles olive oil
1 lookteentje
pepper & salts

Garlic or chops fijnpersen. The tomatoes in cubes cut.
With a beater well mix the aniseed aperitif, the room and olive oil.
2 chunks cut from the aluminium foil.
The trout in 2 cut.
By person a paper wrapping is made. On a booklet with the gleaming side to within a piece lay salmon trout with cut down against the gleaming side.
The construction of room etc. about this pour,
The cubes scatter tomato with garlic and parsley. Pepper & salts.
The paper wrapping to close by folding it well to the upper part. Well toeplooien, so that there no steam can escape.
Approximately 15 minutes on the bbq.
When the paper wrapping starts swell, it is ready.
You can add also still venkelzaadjes to this recipe.
Very nice with potatoes with saucesauce sauce.
Frightened is not of the aniseed aperitif, it has correctly that touch more to the construction.

This is a recipe of Colombine

P: this Court can prepare you also in a preheated furnace on 240°C.
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