Mackerel in krondild with celery-beetroot salad

Ingredients for Mackerel in krondild with celery-beetroot salad

Instructions for Mackerel in krondild with celery-beetroot salad

To prepare the Mackerel in krondild with celery-beetroot salad recipe, please follow these instructions:

The fish are filetized, but the skin is to be preserved. Put them tightly together in a small oven-proof oil-fried dish with the skin side up. The white wine (or water and lemon) is given a boil of krondild and poured over the fish which should not be covered. Bake in the oven until the fish is cooked, about 20 minutes at 160 degrees, cool and cold.

The raw celery and beetroots are torn, mixed and seasoned with lemon juice and a little salt. The raw grated vegetables are served together with the cold mackerel in its juice / gele and with the krondilden.