Blasted Horned Fish with Fennel Sauce

Ingredients for Blasted Horned Fish with Fennel Sauce

Instructions for Blasted Horned Fish with Fennel Sauce

To prepare the Blasted Horned Fish with Fennel Sauce recipe, please follow these instructions:

Keep in mind that coral fish should be cleaned within one hour after catching, otherwise the gall bladder will dissolve and give flavor to the surrounding fish meat. Also, remember to remove the excessive amounts of fat from the bugfish bug. Horned fish fillet and bug legs removed. Put the fillets in a dish and sprinkle with coarse salt - pepper grinders over it. The herbs are chopped together, Koreander is stabbed in a mortar, the mixture is sprinkled over the hornfish and they pull in the refrigerator approx. 5 hours.

Fennelauce: Shallot chopped chopped and fennel cut into tern, sautéed together in oil, added thyme .. Reduced with white wine and added to fish fund - boiled. Add the cream and cook the sauce for even consistency, season with salt and pepper. Equalized. With buttercup.

The anglerfish are rolled together and closed with a toothpick, put in a greased pot, and the hot fish fund poured over and poached approx. 3-4 minutes at low heat until the fish is white and solid. The potatoes are scrapped and boiled, drained, swirled in the melted butter with the chopped dill. Cherry tomatoes are turned in a little butter. The sauce is poured onto hot plates, the hornfish is laid on (without toothpicks), peas are sprinkled on the cherry tomatoes as well. Potatoes separately.