Poached char

Total time: 40m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 272 Kcal, 33g Protein, 13g Carbohydrates, 7g Fat


  • To assemble
  • 300 g carrots, peeled, quartered lengthwise
  • 200 g sugar snap peas, cut lengthwise into thin strips
  • 200 g baby pattypan squash, halved, thinly sliced
  • 1 tbsp olive oil
  • 4 pinches sea salt
  • 0.5 bunch tarragon
  • 600 g char fillets, skinless
  • a little pepper
  • 1 dl white wine
  • Utensils
  • 4 sheets of baking paper (each approx. 20 x 30 cm)

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  • To assemble

    Place the carrots, mange-tout and mini patisson squash in a bowl. Add the oil, season. Place 1/4 of the vegetables in the centre of each sheet of baking paper. Set the fish fillet on top of the vegetables and garnish with the tarragon. Add the white wine, season with salt.
  • To seal

    Draw the front and back edges of each sheet together over the fish, make a 1 cm fold and fold over again twice. Tie the right and left ends of the paper with cooking string, but not too close to the fish.
  • To poach in the oven

    Approx. 20 mins. in the centre of an oven preheated to 160°C.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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