Casserole with parsley

Name: Casserole with parsley
Yield: 2
Ingredients: Oil for frying; Pepper; Juice of 0.5 lemon; Salt; 0.5 Finely chopped onion; 0.5 bundle Finely chopped parsley; 125 g Cherry tomatoes; 2 Egg yolks; 2 Fresh lumpfish in fillets; 2 dl Whipping cream, letpisket; 400 g Potatoes

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Casserole with parsley

		Oil for frying
		Pepper
		Juice of 0.5 lemon
		Salt
0.5		Finely chopped onion
0.5	bundle	Finely chopped parsley
125	g	Cherry tomatoes
2		Egg yolks
2		Fresh lumpfish in fillets
2	dl	Whipping cream, letpisket
400	g	Potatoes

Instructions for Casserole with parsley

To prepare the Casserole with parsley recipe, please follow these instructions:

The fish is steamed on the grate for approx. 12 minutes under low (must be steamed on grate so gelatin can run off). The potatoes are boiled. The fish is cooled. Beat the cream lightly and mix with egg yolks and parsley. Put the chilled fish on refractory plates. The parsley flow is distributed on fillets. Gratinated under grill approx. 4-5 or until the court is golden. The onions are sautéed and the cherry tomatoes are reversed. Heat through to the tomatoes warm.

Casserole with parsley

Ingredients for Casserole with parsley

Instructions for Casserole with parsley

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