Salmon stuffed fillet of sole with bygotto and lime sauce

Ingredients for Salmon stuffed fillet of sole with bygotto and lime sauce

Instructions for Salmon stuffed fillet of sole with bygotto and lime sauce

To prepare the Salmon stuffed fillet of sole with bygotto and lime sauce recipe, please follow these instructions:

Salmon's father: Salmon meat blended in food processor with the salt and pepper, add the eggs and cream in a thin beam, to the forcemeat was smooth and glossy. Lift the lid a few times on the blender and stir.

Lemon: lemon sole fillets activity by salmon forcemeat and rolled together. The rollers are seasoned with salt and pepper. Steamed in white wine for about 10 minutes.

Steamed vegetables: Porrene cleaned and cut into 2 cm pieces. Mushroom cleaned.

Leek and mushroom are added in a pan with a little melted butter, add water and a little lime juice and steam the vegetables tender 3-4 minutes. Cruiser with salt and pepper.

Bygotto: Saute the finely chopped onion in the oil for a few minutes. Add the Pearl barley and saute a few minutes again.

Add the white wine and water and let it simmer Tubes often into the pan. Add the current water and wine to byggrynene are tender, and it has a mushy texture 15-20 minutes.

Add the whipped cream and parmesan cheese, stir and serve.

Lime sauce: sour cream Came in a thick-bottomed saucepan and warm it up.

Add the parsley and season to taste with lime juice, salt and pepper. Pour the evt. a bit of væden from the fish in the sauce.