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Soak with mustard and thyme sauce and spring onions

Appetizers
Cook time: 0 min.
Servings: 4

Ingredients for Soak with mustard and thyme sauce and spring onions

Lemon juice. freshly squeezed
Pepper
Salt
0.5Eggs
0.5bundleDill, fresh
0.5dlWhite wine. dry
0.5tspThyme, dried
0.5dlWater
1dlFish broth
1tbspCoarse mustard
1cloveGarlic
1dlWhipped cream
125gSalmon fillet without skin
2Shallots
200gSpring onions
200gSpinach, fresh cusp for stems
600gSole fillet
75gButter

Instructions for Soak with mustard and thyme sauce and spring onions

To prepare the Soak with mustard and thyme sauce and spring onions recipe, please follow these instructions:

Laksefars: Ingredients are mixed.

The søtungen is cut into double fillets without skin and legs. On the side of the skins, the salmon frog is lubricated. A layer of blanched spinach is squeezed free of moisture. The fish is rolled from tail to head. The fish rolls are steamed in white wine and water in a saucepan under the lid.

For the sauce, use the poultry layer, which is added to the fish fund and 2 chopped shallots. Boil until ½ dl remains. Then add the whip cream and cook further down. The sauce is spiced with salt, pepper and lemon juice. Install with 75 g of butter and sift. Add additional mustard and thyme. The sauce blends short.

Appearance: The fish rolls are cut into three pieces, which are placed on the buttered spinach on the plate. Around the fish, pieces of buttered spring onions are arranged. The sauce that is blended is poured gently around the fish. Decorates with a twig dild.

tips:
Variation Tips: The dish can be made with all kinds of flatfish.

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