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Baked hornfish with coarse mustard cream

Appetizers
Cook time: 0 min.
Servings: 4

Ingredients for Baked hornfish with coarse mustard cream

Possibly the nedkogte juice from garfish
EVS. 1-2 tbsp. Capers
Pepper
Salt
Mustard cream
0.5Lemon, the shell of which
1tbspLemon juice
1bundleDill
1dlWhite wine
1dlChives
2dlCrème fraiche 38%
2Double hornfiske fillets
2tbspCoarse mustard

Instructions for Baked hornfish with coarse mustard cream

To prepare the Baked hornfish with coarse mustard cream recipe, please follow these instructions:

Go the fillets after the legs. Cut them through once and once across.

Spice the skin side of the 8 hornfish pieces, with chopped dill, lemon juice and peel. Roll the fillets with the skin inward. Steam approx. 15 minutes in a 180 degrees C. alm. Oven, in an ovenproof dish with bottled wine, covered with aluminum foil. Let the fish cool off.

Cut the garlic nicely. Mix with the other ingredients for the cream. Taste if Until with a humid cloud from the steam. Season with salt and pepper and give to the baked anglerfish fillets.

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