Stewed icecream with apricot and carrot pie in light mustard sauce

Ingredients for Stewed icecream with apricot and carrot pie in light mustard sauce

Instructions for Stewed icecream with apricot and carrot pie in light mustard sauce

To prepare the Stewed icecream with apricot and carrot pie in light mustard sauce recipe, please follow these instructions:

Ice-cream: Apricots and carrots pre-cooked blend into a purée. The fillets are spiced with salt and pepper and a thin layer of puree is lubricated on each fillet. The fillets are rolled together and put in a thickened pot. Add a little water if necessary. Fish broth, cover with foil and steam the fillets for approx. 4 min.

Light mustard sauce: Butter melted in a saucepan, sugar and cream added and reduced until the sauce has a creamy consistency. The pot is taken off the flak and the dijon mustard is piped out into the saucepan. The sovsen must not boil after the mustard has been added. Season with salt and pepper.

Serve the dish with season's vegetables and new potatoes.