Skins fried hake with peberfrugt compote and potato salad

Ingredients for Skins fried hake with peberfrugt compote and potato salad

Instructions for Skins fried hake with peberfrugt compote and potato salad

To prepare the Skins fried hake with peberfrugt compote and potato salad recipe, please follow these instructions:

Peberfrugt Compote: Start with the peppers: Halvér the peppers and remove the seeds. Turn them in oil and bake them in the oven with skin side upward at 275 degrees c. alm. oven until the skin gets dark/black.

Take them out, put them in a plastic bag and let them cool off.

The skin can then easily be removed and peppers cut into smaller pieces.

Cut the onion into cubes and fry it in a pan in a little oil. Add the peppers and card then white wine, saffron, or possibly. turmeric. Let it boil to half of væden is gone.

Take it of flared and stir the butter in eventually. Season with salt and pepper.

Potato salad: Potatoes scrubbed/cleaned and cooked so they are still fixed-cut into both. Cucumber halves, udstenes and cut into thin slices. Radishes are cleaned and cut into slices. Chives cut fine.

Reversed with smoking cheese cream and possibly. Garnish with chives and radishes.

Smoked cheese cream: mix Ingredients and season with salt and pepper.

Hake: the fish cut into portionstykker and the skin is cut.

Heat a pan with olive oil, sprinkle a little salt on the Pan and place the fish on with skin side down, rose fish 4-5 minutes to flesh is almost white, carefully lift in the fish a few times along the way so the skin does not burn fast. The fish turn over and FRY very briefly on the other side.