Hornfish in mild garlic cream

Ingredients for Hornfish in mild garlic cream

Instructions for Hornfish in mild garlic cream

To prepare the Hornfish in mild garlic cream recipe, please follow these instructions:

Start making the aïolien. Squeeze the garlic, add the egg yolk and add salt. Spoon well together, add the oil gradually, as in Mayonnaise. Finally add aïolia with lemon juice, salt and pepper.

The hornfish are cleaned and cut into suitable portions.

The vegetables are cleaned and cut into coarse pieces. The fennel is cut lengthwise. The fish fund is boiled.

Carrots and potatoes are boiled in the broth, after 10 minutes boiling is added to the porridge and fennel. Let it boil for another 5 minutes. Then put the hornfish in, let it all boil for approx. 10 min.

Bring the Aioli into a bowl, sprinkle some of the hot broth into it, stirring heavily. Aïolien is going to be lean bouillons.

Bring vegetables and fish in a hot bowl or soup. Add the alloy broth to the rest of the bouillon, beware, now the broth must not boil, it will then separate. The chopped parsley and the blackened black olives are added. Season the cream with salt and pepper.