Recipes with Hornfiske fillets without bone

Garfish with caper butter

Scrape the potatoes and set them to boil. Rinse and dry the fish and inspect them for legs. Cut fillets in 10-12 cm. pieces. Stir in softened butter with onions, capers, parsley, mustard and salt and pepper to taste. Fold each piece of fish around a bit

Garfish, steamed with spinach-parsley cream

Season hornfiske the fillets on the inside with salt and pepper. Roll them together and place them in a heat-proof platter. Behind them in a hot oven, 180 º C for 8-10 minutes. Boil the cream and stir mustard in the. Blend with spinach and parsley to a uniform