Baked smoked forel

Ingredients for Baked smoked forel

Instructions for Baked smoked forel

To prepare the Baked smoked forel recipe, please follow these instructions:

Remove skin and bones from the forellen. Steam the washed spinach in a frying pan, covered with the water, hanging by. Came the spinach in a colander and squeeze over the free of water. Whip the eggs with salt and cream. Melt the butter in the Pan, pour the egg mixture on and slide it together from the sides, until it is almost as stiffly as scrambled eggs. It must be a little wet on top. Scroll the 4 dejplader out on a floured board, to the double-wide. Put a forelfilet on one end of the dough sheet, put the spinach and scrambled eggs on top. Close butterdjeen over and brush the edges with cold water before they are pressed together and pinch to, then the packets are given shape as trout. Cut the excess dough from and form a tail fine. Brush the fish with water and squeeze the fin on. Set a peppercorns as an eye. Put the fish on a baking sheet with wax paper and place them onto the next-lower Groove at 225 degrees. Turn down to 200 degrees for 5 minutes and behind them another 15 minutes. Serve the freshly baked fish on warm plates.