Søtunge Walevska

Ingredients for Søtunge Walevska

Instructions for Søtunge Walevska

To prepare the Søtunge Walevska recipe, please follow these instructions:

The seafood fillets are split so you get 12 pieces. Folded as a small packet and put in a sauté pudding lubricated with a little butter, season with salt and pepper and pour white wine. Steam the fish at low heat for 5-10 minutes under the lid.

Bechamel Sauce:
The milk is boiled with onions and spices, draws a few minutes. Butter melt and flour flour added and shaken slightly. The milk is gradually healed with constant stirring and the whole is boiled well. The sauce is sifted.

Hollandaise:
Eggs, water and vinegar are added to cream consistency over low heat. Remove from the heat and add loose melted butter, the precipitate from the butter must not be added. Season with salt and pepper.

These two sauces are now stirred together and approx. 3 dl. Of the fish from the fish is stirred in.


Take the fish and put it in a refractory dish, pour the sauce over it. Mix grated cheese and rasp and sprinkle a fine layer over the sauce. Put the dish in the oven top groove under the grill for a couple of minutes until the surface is fine golden, keep an eye.

When removing the dish, put half a lobster tail and a slice of truffle on each fish.

Served with butterdej's florons, lemon and dill for decoration.

tips:
Raw Norway lobster is cooked and you have access to whole Norway lobster, the head can be used as an extra touch for the dish served on the salad leaf.

flor tones:
Butterdej is spelled out like fish or crescent, brushed with spiced egg and baked in alm. Oven at about 200 degrees until they are golden, 10-15 minutes.