Cream Poached turbot with fried winter herbs

Name: Cream Poached turbot with fried winter herbs
Yield: 4
Ingredients: Carrots-celery-leek; Olive oil; Pastinakrod celery etc.); Pepper; Salt; 1 Lemon juice thereof; 1 dl Fish stock; 1 Neat turbot a ca. 1000 g; 1 bundle Parsley; 1 Shallots; 1 dl Dry white wine; 100 g White herbs into cubes (parsley root; 2 dl Cream; 200 g Jerusalem artichokes; 600 g Parsley root – pastinakrod –

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Cream Poached turbot with fried winter herbs

		Carrots-celery-leek
		Olive oil
		Pastinakrod celery etc.)
		Pepper
		Salt
1		Lemon juice thereof
1	dl	Fish stock
1		Neat turbot a ca. 1000 g
1	bundle	Parsley
1		Shallots
1	dl	Dry white wine
100	g	White herbs into cubes (parsley root
2	dl	Cream
200	g	Jerusalem artichokes
600	g	Parsley root – pastinakrod –

Instructions for Cream Poached turbot with fried winter herbs

To prepare the Cream Poached turbot with fried winter herbs recipe, please follow these instructions:

Pighvaren cleaned and is split into four pieces. Fitted sheet is mixed and cooked down a bit, and then pighvaren is loaded in and poached (småkoger) for about 8 minutes, until it is tender.

The cleaned vegetables cut into cubes and roasted in olive oil over a low heat and under the lid, so all the power retained in the pan. Finally add the chopped parsley.

Cream Poached turbot with fried winter herbs

Ingredients for Cream Poached turbot with fried winter herbs

Instructions for Cream Poached turbot with fried winter herbs

Recipe categories