Recipes with Fund (5 dl water and 1/2 bouillon cube as fish, chicken, vegetable)

Stewed icing fillet with saffroncake pastinak and parsley cream

Stewed icing fillets: Spice the fillets with salt and pepper, roll so they are uniform in thickness and place in a refractory dish. Pour 2 dl fish fund into the bottom of the dish, cover with stanniol, and steam the fish in the oven at 190 degrees for 10-12 mi