Stuffed halibut

Ingredients for Stuffed halibut

Instructions for Stuffed halibut

To prepare the Stuffed halibut recipe, please follow these instructions:

helleflynderen be made clean and scraped well on the skin.
then cut a few pockets in the flesh at the Brown page, from the anchovies and outward
cut them as big as it can be done without making hole in the Pocket by the Finns, and at the ends, put some salt into the pockets.
put staniol double in the bottom of a baking dish (to lift the fish in when one side is eaten)
otherwise, you can pick the legs off and continue to eat
2 onions cut into slices and spread beyond stani Academy
the fish is added over
leeks pre-cooked, champingon toasting lightly on the forehead, and the carrots pre-cooked
the vegetables are distributed in pockets, along with the disc-cut tomatoes
EVS can be laid around the fish carrots to decorate and give some color to the right
pour a good splash of white wine by
about the cream also poured by now is up to the individual
the Court covered with tinfoil and place in a 180-190 degrees c. alm. oven for about 25 minutes (until the fish gets rid the legs)
væden poured from the fish and sis, and used to make a opbagt sauce with
together with væden from some asparagus
use EVS asparagus along with the fish
Garnish with parsley to finish
and served with a good potato
and a paragraph flute
Bon appétit

Tips:
try with dill in the fish also provides a good amount of vegetables depends on the taste of the fish size.