Recipes with Fishing father's

Fish Pancakes

Stir the fishfather with eggs, onion, parsley, salt and pepper. Leave the father rested in a refrigerator for approx. 30 minutes. Let half of the butter become golden in a pan (about 21 cm in diameter). Divide the dad in the forehead of a thick pancake. Ste

Fishing paupets

Scrub or plaice, flock and fillet. Season with salt and pepper and roll with the skinside in two fingers. Trout mousse or other fishfather sprayed into the hole. Steamed in fish boiler over fish fund or court broth. The fish fillets can also be lubricated with

Fisketimbale

Stir the fishfather together with grated onion and taste with marmalade, salt and pepper. Lubricate a high edge shape with oil or butter, and wide 2/3 part of the fishfare on the bottom and sides of the mold. Put the lobster tails, mushrooms and halved o

Squash with fishfather in microwave oven (low fat)

Half the squash and scrape the food out. Place the hollowed squash in the microwave at full power for approx. 2 min. Mix the fishfars with chopped garlic and parsley and add the peppers. Distribute the fishfather into the hollowed squash and style them agai

Fishfried potatoes with parsley

Stir the fishfars together with chopped parsley and pepper in small tern. Bring salt, pepper and lemon juice to the farmer Stir it all together well Form the freeze cells Stir them golden on a warm forehead with oil for about 5 minutes on each side

Fish Cake Cake (Hot)

Remove the legs from the fish and cut it out into rough pieces. Cut loose In a quick hatch, the fish is first stirred with salt, then flour, cream and egg to be added at a time. Add onion and taste with juice and pepper 1/3 part mix with 100 grams of spi

Saved asparagus

Half of the fishfare spread out into a greased, refractory dish. Well-squeezed asparagus nuts are laid on and covered with the rest of the dad. Melted butter dripped over. The dish is baked for 25 minutes. At 175 degrees and served immediately with Choronsauce

Souffle of smoked trout, herring stone bites or mackerel

Pile the smoked fish apart. Avoid bones and skins. Divide it into smaller pieces. Stir the fishfather with eggs, salt and pepper. If the daddy is very fast add any. Little milk / cream. Turn the smoked fish into the fad and benefit in the lubricated molds.