Papillotes for Lent

Meanwhile, in a baking bowl, mix the yogurt with the whipped cream, chopped parsley, crushed salt, paprika, garlic clove and cayenne bell pepper. Peel and hollow out the finished potatoes. Mix the leftovers of the potatoes with half of the yogurt sauce, fill this sauce into the hollowed potatoes and wrap them again.

The fish, cleaned from the scales, gutted and washed – are also stuffed by kneading the bread and grated white bread with the lemon cut into small pieces, the crushed garlic, the finely chopped shallot and the cooked beet, then mixed to a pulp. Salt and season with pepper, fill the whiting and wrap in oiled aluminum foil.

The land papillotes and the sea papillotes are placed side by side on a tray in the stove and cooked for 15 minutes at high temperature. Bring the papillotes to the table unwrapped – as a surprise. The remaining yogurt sauce is served in a sauce boat.

Tip: Use a normal or light yogurt as needed!

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