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Served halibut with powersovs

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Served halibut with powersovs

A little cream to the stowage of spinach
Opbagt milk gravy, use if necessary. the rest of the cream
1canAsparagus Harvester
1splashWhite wine
100gShrimp
400-500gFillet of halibut, cod or saithe (can all be purchased frozen in blocks)
450gChopped spinach
5pcsPlates fillet (frozen)
5Hard-boiled eggs, diced

Instructions for Served halibut with powersovs

To prepare the Served halibut with powersovs recipe, please follow these instructions:

Butterdough plates are thawed on a plate of approx. 1 hour before use. The spinach is heated in a frying pan in a little oil at low boil and stewed with cream - taste with sugar and salt. Roll the biscuit dishes to approx. 20 x 20 cm Put about 100g fish on each plate. Sprinkle with some salt and pepper and spinach sprouts and prawns on top. Pull the corners of the batter to the center and close the dough to a pack of water. Put the packages a 200 degree hot oven for approx. 45 minutes. (The fish is ready for cooking long before the butter dough, so when the dough has a beautiful golden color, the whole mole can be taken out of the oven.) Let the fish in the fridge cool for approx. 10 minutes before serving. Eggs, asparagus and prawns are heated in the sauce - add a lean white wine.

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