Roasted horn fish

Ingredients for Roasted horn fish

Instructions for Roasted horn fish

To prepare the Roasted horn fish recipe, please follow these instructions:

Filetér the fish, and remove the legs with a knife (do not cut through skin) make sure that all the little green scales are completely gone.

Set to steam the mussels with white wine, a little water and the forsauterede finely diced shallots and garlic. The mussels are done when they have all opened it. Remember to turn the mussels once in between. The mussels that have not opened up to be peeled off when they are dead. The grey wetness that is back to be cooked down to it thickens a little. Let lies stay in væden as they provide flavor and synsmæssig variation in the sauce.

Clean and Peel skorzonérrødderne and glacér them in butter and a little water. Season with salt and pepper. The carrots must be steamed in a little water. Remember that the water must not be allowed to boil away, so will be dark and roasted carrots.

Cut the fish into two pieces and grate them hard on the skin side, and fry them finished at lower heat. Beware of the fish does not become too dry, since it is very fast in the flesh and not have much fat in them. Finally, the sauce is mounted with butter for the smoothness and the mussels should be turned in.