Stewed icing fillet with saffroncake pastinak and parsley cream

Ingredients for Stewed icing fillet with saffroncake pastinak and parsley cream

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.