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Hornfish filled with herbs and vegetables

Cook time: 0 min.
Servings: 4

Ingredients for Hornfish filled with herbs and vegetables

Dill, fresh
1tbspParsley, fresh
1000gPotatoes new
25gWheat flour
25gRye flour, wholemeal
5leavesLemon balm, fresh

Instructions for Hornfish filled with herbs and vegetables

To prepare the Hornfish filled with herbs and vegetables recipe, please follow these instructions:

Scrape the hornfish and cut the fins off. Rinse the fish in cold water and dry them. Cut the fish into approximately 8 cm long pieces.

Then prepare the filling:
Pile the bowl, cut it into small cubes and sweat the dice to clear in a little butter. Mix it with the chopped herbs and season with salt and pepper.

The fish pieces are carefully opened and the fill is distributed in each piece. Close the pieces together with toothpicks or meatpins.

Mix the flour with salt and pepper and turn the fish pieces well into the mixture. Bring some of the butter on the forehead and put the pieces 3-4 minutes on each side with a good warmth.

Brown the forehead with the remaining butter, put parsley and dill or estragon on the forehead and let it short roast with.