Masked walleye

Ingredients for Masked walleye

Instructions for Masked walleye

To prepare the Masked walleye recipe, please follow these instructions:

Fish: the fish rensen and scraped well. Dry the fish, which is then placed in a well-oiled baking dish. The fish sprinkled with about 2 tablespoons. chopped raw onions, fresh dill sprigs and 50 gr butter or margarine and salt and pepper are distributed over the fish. The oven turns on at 180. The dish cover with aluminum foil. The pike perch steamed tender for about 55 minutes. Skins and bones are removed when the fish has cooled a little. The real meat of fish placed in a oven-proof serving dish and fish cloud filtered-This is used for the sauce. Sauce: The fresh mushrooms be able and then steamed just until tender for 30 gr butter or margarine. Then they poured onto a sieve for draining. Væden from the mushrooms, then poured together with Fisheries Fund (plus half of the milk) in a suitable pot. Corn flour-flour udrørt in the rest of the milk is added, when the pot is boiling. The sauce must then cook for a few minutes. Now, add sour cream, salt and pepper to taste and finally lemon juice. Taste the sauce. When the sauce achieves a smooth texture, accepted the steamed mushrooms in, and the sauce gets a slight rehash. Eventually poured their stowage over fish in an even layer and put in the oven with lid by 150. Fish dish is served piping hot, either with pillekartofler or vegetables. For this dish, I have preferred the haricots verts and homemade quarter-flutes.