Find recipes from the World's Cookbook - Wocobook www.wocobook.com
Get special deals from Blue Apron

print favorite

Stewed icing fillet with saffroncake pastinak and parsley cream

Mains
Cook time: 0 min.
Servings: 3

Ingredients for Stewed icing fillet with saffroncake pastinak and parsley cream

Pepper
Salt
1bundleFlat-leaf parsley
1cloveGarlic
1pinchSaffron
1Shallots
2dlCream (milk or cream, replace URevt.med 13)
3dlWhite wine
3Parsnip
5dlFund (5 dl water and 1/2 bouillon cube as fish, chicken, vegetable)
600gIsingfilet

Instructions for Stewed icing fillet with saffroncake pastinak and parsley cream

To prepare the Stewed icing fillet with saffroncake pastinak and parsley cream recipe, please follow these instructions:

Stewed icing fillets: Spice the fillets with salt and pepper, roll so they are uniform in thickness and place in a refractory dish. Pour 2 dl fish fund into the bottom of the dish, cover with stanniol, and steam the fish in the oven at 190 degrees for 10-12 min.

Safrankogt pastinak: In a saucepan 2 dl white wine, saffron and a finely chopped mustard toast. Let it boil for 2 minutes. And add the parsnips cut into strips. Boil tenderly (al dente) under lid for approx. 5 min. (Safran may be replaced with turmeric)

Parsley Cream: 3 dl fish fund, 1 dl white wine and 2 dl cream cooked until it gets a creamy consistency. The cream is blended with garlic, as well as parsley that has already been blinked for approx. 1 min. (It is important that the parsley gets a boil, as the sauce may otherwise become bitter). Prepare to blend until the parsley leaves are completely gone. The parsley cream is heated without boiling and seasoned with salt and pepper.

The dish tastes great with either potatoes or rice and a green salad.

Get special deals from Blue Apron

Recipe categories