Helleflynder in safransovs

Ingredients for Helleflynder in safransovs

Instructions for Helleflynder in safransovs

To prepare the Helleflynder in safransovs recipe, please follow these instructions:

Put the fish, cleaned and if frozen, unotope in a well-baked oven dish that can withstand the temperature difference between frozen fish and hot oven.

Spread onions and chopped celery over, add laurel leaves, sprinkle with salt and pepper, pour lemon juice and water or fish broth and put the dish covered with algae oil at a 200 ° C. Oven for approx. 50 minutes, approx. 70 minutes if the fish is frozen.

Pour the cloud into a measuring glass and put the herbs in a bowl. Remove the skin and lift the fish in whole pieces free from the legs, it is very easy, but watch out for the fins. Put the fish back in the dish and put the herbs over.

Saffron Sauce:
Fry fat and flour with the cloud to a fancy thick sauce and season with salt and pepper. Safran gives a nice, rather dominant flavor and yellow color. Rounded the sauce with cream fraiche.

Pour the sauce over the fish in the dish. Put it under the grill until the surface turns golden.

Flutes and a green salad are served.