Norway lobster stuffed turbot filet with lobster sauce

Ingredients for Norway lobster stuffed turbot filet with lobster sauce

Instructions for Norway lobster stuffed turbot filet with lobster sauce

To prepare the Norway lobster stuffed turbot filet with lobster sauce recipe, please follow these instructions:

Sauce: Lobster Fund is reduced to approximately 2/3 share. Cream Sauce and added further into to 2/3 share. Ajay season with brandy, salt and pepper. (The sauce may be smoothed over with a little corn flour)

Turbot fillet
The herbs are chopped and stirred in fiskefarsen together with salt and pepper. Norway lobster tails aflatoxins and "abducted". Cut the tails into small pieces and stir them in the forcemeat. Fiskefarsen may want to. have to thin water down up with Danish water, if it is too chewy.

Forcemeat is distributed on turbot fillets, roll lightly together. Put the rollers in a heat-proof platter of turbot and season with salt and pepper. Add the fish stock and white wine, and put a piece of buttered wax paper over the dish.

Bake for approximately 30 minutes at 180 degrees c. alm. oven.