White-water-steamed fish fillet with shrimp

Ingredients for White-water-steamed fish fillet with shrimp

Instructions for White-water-steamed fish fillet with shrimp

To prepare the White-water-steamed fish fillet with shrimp recipe, please follow these instructions:

The pliers are easily soaked in a little cold water.

The fish is made, double fish fillets that you can usually share along. Then roll the fillets around the rope to 12 rolls.

The white wine is brought to the boiling point while the onions are peeled and finely chopped. Add the finely chopped onions to the boiling white wine and put the plaice fillets in the boiling white wine. Lightly season with salt and pepper and then cover the pan with a tight lid. The fillets are steamed for approx. 5-7 minutes under soft extinguisher.

When the fillets are finished, carefully remove them from the pan and refrigerate on a dish.

Rejeragout:
Mayonnaise, Cream frâiche and Dijon mustard, stir together to a nice consistency and season with rose-paprika, salt and pepper. The shrimp are drained for moisture and cut into coarse pieces. Red onions are pilled and finely chopped. The garlic is finely chopped, the horseradish is ripped off and the whole is added to the cream and stirred. Ragouten is placed in the refrigerator.

Orientation:
Praise the ragout with a spoon on a plate in the middle. Put two plaice fillets on the shrimp ragout with a light hand. The dish is decorated with lemon and a sprig of fresh dill.

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