Rødtungefilet with basil mousse, roasted porridge and celery pie

Ingredients for Rødtungefilet with basil mousse, roasted porridge and celery pie

Instructions for Rødtungefilet with basil mousse, roasted porridge and celery pie

To prepare the Rødtungefilet with basil mousse, roasted porridge and celery pie recipe, please follow these instructions:

mousse:
Lightly cut into smaller pieces and blend in a food processor with basil leaves, salt and pepper. Then add egg white and cream in the order - slightly at a time, so the mousse does not separate until the mousse has a creamy consistency.

Lemon Sole Fillets:
Spread the mousse on the fillets (big fillets cut into quarters) and put them in a greased fireproof dish.
Add fish fund and white wine. Cover with stanniol and bag them in the oven for approx. 20 minutes at 180 degrees Celsius. oven.

sauce:
Pour the water from the fish into a saucepan. Add if necessary. A little cream and let it boil halfway. Season with salt and a little lemon.

Roasted leeks:
Half the porpoises in 2 pieces and divide them along. Stir in oil on a pan until golden. Crushed with salt and pepper.

Celery Pure:
Celery cut into the tern and boil tenderly with water added salt and juice of a 1/2 lemon.
In another pot, heat cream, garlic and a twig of thyme. The tender celery is blended and the sieved cream is added until the mousse has the correct consistency. Do not be too thin. Season with salt and pepper.

Serve the dish with new danish potatoes