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Warm dark corn cappachio

Cook time: 0 min.
Servings: 3

Ingredients for Warm dark corn cappachio

1dlWhite wine
2dlFish stock (possibly 2 dl water and 1/3 bouillon cube)
2dlChicken stock (possibly 2 dl water and 1/2 bouillon cubes)
600gSaithe fillet

Instructions for Warm dark corn cappachio

To prepare the Warm dark corn cappachio recipe, please follow these instructions:

Cut the shredded egg into thin slices (similar to salmon). Put the slices in a refractory dish, season with salt and pepper and let it cool in a refrigerator for approx. 15 min. Sprinkle white wine on the slices, cover with stanniol and baked it in the oven for approx. 3-4 min. At 200 degrees until it becomes milky white.

Put finely chopped onion together with pickled estragon and stew in a little oil in a saucepan. Add white wine, fish and chicken stock and cook to half. (Evenly with maizena) Add tomato without kernels, cut into fine tern and butter and taste with salt, pepper and estragon.

The sauce is poured over the dark cheese.

Can be served with rice and a green salad.