Roasted halibut with snails, onions and parsley

Ingredients for Roasted halibut with snails, onions and parsley

Instructions for Roasted halibut with snails, onions and parsley

To prepare the Roasted halibut with snails, onions and parsley recipe, please follow these instructions:

Heel the hillefly on the forehead in a little oil until the pieces become nice golden. Season with salt and pepper.

Thin slices of garlic are blanched quickly in boiling saline and cooled in ice water. They are drained to fry brittle in a little warm oil. They are put on a piece of kitchen roll and sprinkled with salt.

The chicken slice sauce is made by sauting a little mustard onion, thyme and garlic - it is boiled with a glass of white wine. About half a liter of light, heavy chicken fund is added, after which it again reduces to the appropriate consistency and taste. The sauce is sifted and is now ready for further use. Take a dl from and boil - whisk it with a little cold butter and approx. A spoon of the intense parsley puree - the taste is adjusted with lemon juice, salt, pepper and possibly. A little fresh garlic. When the parsley puree is first added, the sauce must not boil - then it turns gray-green.

The snails are sautéed in a scratch of butter, the baked pearls are added and everything is cooked. Fish and snails are served on hot plates of parsley sauce and sprinkle with a little crispy garlic flakes.

The easiest and most straightforward way to get snails on for private is to buy them arranged in a good quality, either on can or vacuumed. There are some good products that are traded without houses and parsley butter.