Salmon stuffed Halibut with lobster sauce

Ingredients for Salmon stuffed Halibut with lobster sauce

Instructions for Salmon stuffed Halibut with lobster sauce

To prepare the Salmon stuffed Halibut with lobster sauce recipe, please follow these instructions:

Skyøresvampene wells with plentiful water and placed in the refrigerator until the next day.

Salmon: Salmon run tough with dad's salt and pepper in a food processor, add the egg and run with, then add the cream gradually to the forcemeat has a suitable consistency.

Helle floating fillet is split into 4 serving pieces as Blot dry with a paper towel. Forcemeat put in an icing bag with stjernetyld and sprayed on helleflynderen, sitting with a skyøresvamp on each fish. Excess father's can be put on the forehead and steamed or fried like fish cakes.

Halibut placed on a forehead, white wine and fish stock is poured by placed a lid on and fish gets to fumes for about 10 minutes to the flesh is firm and white.

Norway lobster tails is taken out of the shell and steamed a few minutes in the residual Fund.

Lobster sauce: lobster soup, and whipping cream is poured on the forehead as the fish is steamed in, in the remaining Fund, and brought to the boil. A butter bun is stirred of butter and flour, add the sauce, little by little to the sauce has a suitable consistency.

Garnish the fish with the steamed lobster and fresh dill, served with cooked rice and cooked green asparagus.