Roasted Hornfish

Ingredients for Roasted Hornfish

Instructions for Roasted Hornfish

To prepare the Roasted Hornfish recipe, please follow these instructions:

The freshly caught hornfish are cleansed, scraped and rinsed; Find cut off. The fish is deboned. When the fish is ready, sprinkle it with a little salt and "pull" approx. ½ hour in the fridge.

The salt is rinsed off and the fish is divided into suitable pieces.

The fish is spread in egg and rasp and gently poured into a little margarine, sprinkle with salt and pepper. Stage time: 10 - 15 minutes.

Accessories:
The tomatoes are hollowed out - can be filled with different "green". Here are used fine peas.

Hasselback potatoes bake approx. 5 blocks in the oven at 225. Hasselback potatoes are peeled potatoes, grilled at the top - brushed with melted butter - add coarse salt before serving.

sauce:
The loaf is chopped very fine and swirled in 20-25 grams of margarine. Pepper and tomato-filled (lightly chopped) are added. Bovril plus 1½ dl. Water comes in, freshly ground pepper to taste. The sauce simmer 10-15 minutes before it is leveled with 1 straw sprig. Maizeamel streaked in ½ dl. milk. The jerk is whipped in the sauce, which is then boiled. Boil a couple of minutes. ½ cup of cream fraiche or 1 dl. Whip cream is added. Finally, add tomato puree