Baked skaldyrsmarmitte

Ingredients for Baked skaldyrsmarmitte

Instructions for Baked skaldyrsmarmitte

To prepare the Baked skaldyrsmarmitte recipe, please follow these instructions:

First, the animals are poached in fish Fund. Oysters opened over the Fund so the juice will not be lost. They are released from the minutes, are poached in Fund 1-2 min, and taken up with a slotted spoon. The prawns are poached as well in a few min. Hummeren boil softly for about 12 min. Mussels scrubbed well with a stiff brush. If there are some who won't shut up, they should be discarded. The boil then for approx. 5 min. in the Fund until they have opened up, and taken up. If there are some who haven't opened it they also discarded. The soup is boiling and it is reduced to the taste is good and powerful, seasoned lightly with salt and pepper and cool. All skalderne be able and allow to cool. The meat is taken out of hummeren, prawns peeled and mussels taken out of skalderne and skæget removed. The herbs to the accompaniments provided a short rehash of white wine, be taken up and distributed in 6 ovnfaste individual bowls. The animals must be distributed equally and there met a little white wine by. They then filled up with the cold Foundation. Butterden brushed with egg and added above. Also swabbed on the surface and put in a warm oven (220 degrees) Bake until golden, about 20 minutes.