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Hellefisk with salvie butter on the bottom of root vegetables

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Hellefisk with salvie butter on the bottom of root vegetables

Pepper
Salt
Sage fresh
1dlWhite wine. dry
1dlWhipped cream
1tbspBreadcrumbs
1Shallots
1000gPotatoes
2dlFish broth
200gCarrots
200gParsley root
200gSkorzonnerrod. raw
75gButter
800gHellefiskfilet without skins

Instructions for Hellefisk with salvie butter on the bottom of root vegetables

To prepare the Hellefisk with salvie butter on the bottom of root vegetables recipe, please follow these instructions:

Start with salvie butter: The butter should be soft, stir with finely sliced ​​sage leaves (about 5-10 pieces, size 2 crown), rasp, salt, pepper and possibly. Little garlic until it has a greenish color.

root vegetables:
The loaf is chopped, the root crops are cut into fine tern and all put into the bottom of a refractory dish. Season with salt and pepper.

Lay the halibut on top of the root vegetables and benefit the salmon butter on top. Add white wine and fish fund. Cover the dish with staniol and bag it in a hot oven at 200 degrees C alm. Oven for approx. 40 minutes.
Let the fish pull for 5 minutes before serving.

sauce:
Pour the liquid from the dish into a pan, add the cream to boil halfway. Season with salt and pepper and evenly. With maizena. The sauce may be possible. Add chopped chives.

Serve the dish with potatoes.

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