Neapolitan dish with turbot and lobster

Ingredients for Neapolitan dish with turbot and lobster

Instructions for Neapolitan dish with turbot and lobster

To prepare the Neapolitan dish with turbot and lobster recipe, please follow these instructions:

Start with making Neapolitan husk. Roll puff pastry out. Low 4 shells in an appropriate size, e.g. put dough out over an upside-down Cup. Behind the shells in the oven.

Pighvaren skures with a stiff brush dipped in coarse salt and then rinse thoroughly (do not skinned) head cut the fish. The fins trimmed and gills are removed. The head and fins are boiled with water, salt and lemon juice. The rest of the pighvaren cut into appropriate pieces and boil for 15-20 minutes at a low heat in the Fisheries Fund, which is formed by boiling the head and fins.

Lobster tails are cooked and peeled. A bit of lobster soup is saved for the sauce. The fresh asparagus cooked. (From canned Asparagus is warmed in water from the can). For the sake of no is the easiest way to cook lobsters in advance and then fumes them warm in a little bit of the soup just before serving.

Sauce: melt the Butter in a thick-bottomed saucepan without Brown, the flour in and stir well. The sauce is baked up with soup from pighvaren, a bit of lobster soup and a little water from aspargesen. Let it simmer a bit. Egg yolk whisked with a little salt in a bowl. Approximately 1/4 of the boiling sauce is poured carefully in during whipping. The pot is taken by the heat and egg sauce mixture is poured slowly into the body of the sauce, while being whipped. Season with salt. When the egg yolk sauce must not boil has come in. It can be kept warm over a hot water bath.

Just before serving Neapolitan warmed the shells in the oven. Pighvaren freed from fur and legs and are distributed in shells in the appropriate pieces. Asparagus is on, the sauce poured over and garnish with lobster tails and lemon and possibly a little caviar. Around the shells can be a little green salad.