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Herbicidal foxes

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Herbicidal foxes

Pepper
Salt
Butter
100gLumpfish or salmon ROE
16Fresh mussels
16North Sea prawns
2Carrots
2Leeks
2dlDry white wine
4stemsLemon balm
400gFresh ribbon pasta
6stemsDill
6dlWhipped cream
800gSkate wing fillets

Instructions for Herbicidal foxes

To prepare the Herbicidal foxes recipe, please follow these instructions:

The shingles are cut into small chops. The carrots are peeled and shredded. The pores are rinsed and cut into slices lengthwise. Put carrots and chop in a saucepan and cover them with the wings. Pour white wine and whipped cream and steam fish and vegetables under cover for 5 minutes.

Add the mussels and let them steam until they open. The mussels are picked up and the fish and herbs are steamed for another 5 minutes.

Meanwhile cook the pasta in plenty of lazy salt for 4-5 minutes.

The fish is taken up. The sauce is cooked evenly and added chopped dill and a stalk of lemon balm. Season with salt and pepper. The pasta is poured into a sieve, drips for a short moment and is arranged on 4 plates. Upstairs, steamed fish is adorned with mussels and shrimps. The sauce is poured around the dish. The vines are decorated with the rogue and some leaves of lemon balm.

Served with flutes and green salad.

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