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All you need is a grill and a few sheets of aluminum foil. Each packet is filled with mussels, littleneck clams, red potatoes and fresh herbs. ... Grilled Trout with Asparagus and Sorrel Sauce by ...
Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through ...
1. Skin the trout and break the fish into large flakes. Transfer the trout to a bowl and add the remaining lemon-caper mayonnaise, chopped olives and red onion; season with salt and pepper.
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The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. [ 2 ] The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.
Pieces of salmon are spiced and wrapped tightly in at least two layers of aluminum foil and put in a dishwasher. The dishwasher is set to perform a full regular cycle, possibly with the addition of a heated dry cycle. The salmon is broiled, steamed, and baked. [3] [4] An advantage of the method is that cooking is odorless. [4]
Fresh snoek is typically barbecued over an open grill or wrapped up in aluminium foil with butter and herbs and served with boiled sweet potatoes and "tamatiesmoor" – a fried up hash of chopped tomatoes, onions, garlic and herbs. Another favourite is a kedgeree using smoked snoek. In the Cape Malay community snoek is a foundation for many dishes.