Hornfish with mushroom scrambled eggs

Ingredients for Hornfish with mushroom scrambled eggs

Instructions for Hornfish with mushroom scrambled eggs

To prepare the Hornfish with mushroom scrambled eggs recipe, please follow these instructions:

Cut the fish in 8-10 cm long pieces, with or without legs. Turn the fish pieces into a mixture of rasp, flour, curry and a little salt.

Warm plenty of butter on a warm forehead and stir the fish for 3-4 minutes on each side for good warmth. They must be crisp outside and soft and finished inside.

Clean the mushrooms and cut them into slices. Cook them for good warmth for a few minutes in the butter.

Melt a little butter on a forehead, it must not take color. Whip the eggs together, season with a little salt and put them on the forehead. Stir in the egg mass. Add the seasoned mushrooms before the egg dust stiffens, and allow the egg mass to take shape, but still be moist.

Serving: Serve immediately fish and mushroom scrambled eggs - add new potatoes to.