無水料理: 紙包酸豆虹鱒魚 Waterless cooking: Parchment wrapped rainbow trout with capers and dill

Vermicular鑄鐵煲食譜: 購買了澳洲空運虹鱄魚，只要食材新鮮，以最簡單的方法烹煮是最好味。方便快速，用焗纸包好放入鎖水强的煲，細火烹煮便可。肉嫩油脂香，原汁原味。加入酸豆更有中和魚油的肥膩感。

食譜使用26cm, 黑色淺身V煲。足夠放入整條魚。先掃一層薄油可保護黑裡琺瑯呀！沒有虹鱄魚，雪魚扒，三文魚尾，三文魚扒也適合。

材料:
紅鱒魚 1條, 約450g
酸豆 2湯匙 （若本身太酸或鹹，先冲水榨乾）
鹽 少許
乾Dill草
青檸 2個 (另加一個後用)
Extra virgin olive oil 3湯匙
parchment paper或其他焗爐紙 1大張

做法：
1. 魚洗淨印乾，特別肚位置。
2. 把魚放上焗紙，青檸切片，放在魚底，肚內。
3. 灑上酸豆，Dill草，橄欖油和少許鹽, 包封好,把兩邊扭緊，向下方摺入收口。確保沒有漏。
4. V煲掃上油，放入魚，蓋上，中火熱5分鐘較細火煮20分鐘 (電磁爐先7度再較3度）

5. 最後，把魚汁淋上魚肉，滴上青檸汁便可。
6. 可拌麵包，餅。

Ingredients :
1 Aus Rainbow trout, around 450g (or replace by salmon, cod fish)
2 to 3 tbsp  Capers (if sour, soak and squeeze)
A handful of dried dill herbs
Salt
3 pcs of lime （reserve half)
3 tbsp extra virgin olive oil
A big pc of parchment paper

Method:
1. Wash and dry the fish, esp inside.
2. Bring the fish on the centre of a parchment paper,  put lime slices over, inside and under.
3. Put capers and dill all over, drizzle with extra virgin olive oil and sprinkle with sea salt.
4. Fold the parchment paper over to cover the fish. Crimp the edges together and to seal the pocket well. When finish crimping the edges, then twist the pointed end around and fold the tail under.
5. Oil the base of Vermicular cast iron pot or other cast iron casserole (for protection ). Put the parchment package inside.
6. Cover, set medium heat, cook for 5 mins, then lower heat to very low for further 20mins (for IH, from 7 to 3)
7. Open the package , pour the sauce from the package on the fish and drizzle with extra lime juice. Serve hot with bread or crackers.