Plaice and papilote with iKi Beer
What could be tastier than a version fish off the barbeque. A version fish off the barbeque with a fresh iKi Beer, of course.
Ingredients
- 200 g plaice fillet
- 2 bottles of Ikibeer zero (of which 2 tbsp. for the dish)
- 1 carrot, thinly sliced
- 1 spring onion, in strips
- ½ lime, sliced
- 2 tbsp chives, sliced
- 2 tsp sandwich spread apple-horseradish
- 2 tsp butter
- Salt & pepper
- Also needed: (recycled) aluminum foil
Preparation method
Preheat the barbecue to a temperature of about 200°C.
On 2 generous pieces of aluminum foil (in order), first place the spring onion and carrot, then the plaice fillet, followed by the horseradish spread, butter and lime slices. Pour a tablespoon of Iki Beer Zero over each stack and sprinkle with chives, salt and pepper.
Fold the packets tightly and cook on the barbecue for about 10 to 15 minutes. Serve with a glass or bottle of iKi Beer Zero.
