Jute mackerel with stikkelbærskompot

Name: Jute mackerel with stikkelbærskompot
Yield: 10 portion(s)
Ingredients: Eggs; Table salt; Bay leaves; Rye flour; 1 dl Parsley; 10 Small mackerel without legs; 10 dl Water; 120 g Oscar light base; 2.5 dl Cream; 20 g Fish broth; 200 g Onion; 300 g Carrots

Mains

Cook time: 0 min.
Servings: 10 portion(s)

Ingredients for Jute mackerel with stikkelbærskompot

		Eggs
		Table salt
		Bay leaves
		Rye flour
1	dl	Parsley
10		Small mackerel without legs
10	dl	Water
120	g	Oscar light base
2.5	dl	Cream
20	g	Fish broth
200	g	Onion
300	g	Carrots

Instructions for Jute mackerel with stikkelbærskompot

To prepare the Jute mackerel with stikkelbærskompot recipe, please follow these instructions:

Mackerel fillets-paneres in eggs and rye flour and fried golden. fish bouillon dissolved in water and boil up with onions, carrots and Bay leaves. Simmer 15 minutes and sieve it. Add OSCAR Light Base and cook up under stirring for proper consistency. The cream is added. Let the sauce simmer and season to taste with parsley.

In the old days served up at Skagen a stikkelbærssauce for fried mackerel: 250 g gooseberry boil in 1 liter of water and 5 tablespoons sugar. The porters boiled until tender. 40-50 g OSCAR Soup-and Sauce thickens is mixed in water and smoothed over to the proper consistency.

Jute mackerel with stikkelbærskompot

Ingredients for Jute mackerel with stikkelbærskompot

Instructions for Jute mackerel with stikkelbærskompot

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