Rikkes fiskefad

Ingredients for Rikkes fiskefad

Instructions for Rikkes fiskefad

To prepare the Rikkes fiskefad recipe, please follow these instructions:

The potatoes peeled and cooked tender without SALT! Whipped to mush and butter, milk and egg yolks are added and stirred well. Season with salt and pepper. Allow to cool. Accepted in the icing bag and sprayed up by the edge on indfast dish. The residual may be met in small krokotteforme.
Fish brine is boiled up and the fillets steamed on a low heat until they are fixed. 3-6 my depending on size. The fish is cooled and lagen boil into approximately half is back.
The sauce is lived as traditional opbagt sauce. Season with salt, pepper, lemon juice and possibly lift sugar.
Before serving: Kartoffelmosen gratineres in 275 degrees hot oven until hot and crisp, golden surface. The cold cold fish are arranged in the dish with the bucket mos. decorating with drained shrimp and asparagus, dill, lemon and tomato caviar and if applicable, boats, smoked salmon and mussels. Serve immediately with the hot sauce