Skinnstegt multe with red-bed sauce

Ingredients for Skinnstegt multe with red-bed sauce

Instructions for Skinnstegt multe with red-bed sauce

To prepare the Skinnstegt multe with red-bed sauce recipe, please follow these instructions:

Sauce: Beetroot and mustard onion cut into smaller pieces and sautees. Then pour white wine vinegar on and boil completely. Then pour white wine and boil half in. Finally add the fish fund and boil still with scalding until 4 dl remains. The sauce is purified in a blender and sieved through a fine-mesh sieve. Season with salt and pepper mill. Just before serving the sauce with the cold butter.

Accessories: Lentils and bulgur are cooked separately. They are rinsed first and poured into plenty of water together with thyme and garlic. Boil tenderly 11 - 15 minutes. Drain and set aside.
The mushrooms are cut into random pieces and gently brushed in olive oil until they are tender and have begun to color. Then add the chopped chopped mustard and chives. Season with salt and pepper mill.

Fish: (Get the fish shop to peel it.) Cut the bacon into pieces and season with salt and pepper mill. Step on low skirt on the skinside until it begins to turn white on the upward facing meat side. Then pulled from the heat and pulls off.

Aim: The beetroot sauce is poured into the bottom of the plate. The mushrooms are laid up like a tower. The lentils and wheat kernels, which are heated with a small amount of butter, can be pressed into a small spout ring, approx. 5 cm in diameter. The fish is laid on the skins side upwards.

tips:
If it is not possible with wild mushrooms, cultured can also be used.

Variation Tips: You can replace the multitude with sandy, but remember that fish served with skin should always be divorced.