Esdragondampet halibut with marinated mushrooms and peas

Ingredients for Esdragondampet halibut with marinated mushrooms and peas

Instructions for Esdragondampet halibut with marinated mushrooms and peas

To prepare the Esdragondampet halibut with marinated mushrooms and peas recipe, please follow these instructions:

Peel the potatoes and cut them into thin slices (eg in a food processor). Put the potato slices in a greased refractory dish, sprinkle with salt and pepper and place them in the oven at 175 degrees for approx. 30 minutes until they are almost tender.

Cut the fillets into pieces of approx. 6 cm. Place them on top of the potato slices and sprinkle with salt and pepper. Squeeze the lemon juice and pour the juice over the fish. Sprinkle the egg over the fish and put the dish in the oven again at 175 degrees for approx. 30 minutes. Cover the dish with a lid or silver paper for the last 15 minutes.

Cut mushrooms into slices. Chop white or squeeze it through a garlic press. Chop white garlic in oil in a smaller saucepan. Turn off the pan and add lemon juice. Pour the slick mixture over the mushrooms. Lun then the peas in the pan and mix them with the mushrooms.

Serve the eucalyptus halibut with potato slices and marinated mushrooms and peas.