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Walleye in foil

Walleye in foil

Category: Au Gratin

45 Minutes
Preparation time
Ingredients for 4 people
1 zucchini
1 eggplant
2 shallots
2 garlic cloves
3 sprigs of thyme
1 sprig of rosemary
1 sprig of oregano
4 walleye fillets (150 g each), skinless
4 tbsp. lemon juice
Salt
1 package (125 g) of Zottarella Ball Classic
1 tbsp. olive oil
1 tbsp. tomato paste
250 ml puréed tomatoes
Pepper
  1. Wash the zucchini and eggplant and dice coarsely. Peel the shallots and garlic. Dice the shallots coarsely and the garlic finely. Wash the herbs, shake dry and chop the leaves and needles.
  2. Wash the walleye fillets, dab dry, drizzle with lemon juice and salt. Drain and slice the Zottarella Ball.
  3. Pre-heat oven to 200 °C with top and bottom heating.
  4. Heat oil in a pan. Sauté the shallots and garlic until transparent. Add the zucchini, eggplant, herbs and tomato paste and fry together briefly. Deglaze with the puréed tomatoes and cook for about 5 min. Season with salt and pepper.
  5. Place the vegetables in the middle of four strips of aluminium foil. Top them with the walleye fillet and place the Zottarella slices on top. Close the aluminium foil into packages. Bake in the oven for about 20 min. Serve with rosemary potatoes and an herb-quark dip.

Recipe inspirations from the
Zottarella cookbook