Fish in savoy cabbage with quick red salad

Ingredients for Fish in savoy cabbage with quick red salad

Instructions for Fish in savoy cabbage with quick red salad

To prepare the Fish in savoy cabbage with quick red salad recipe, please follow these instructions:

Beetroot and apples are torn.

The marinade is stirred together and mixed with grated beetroot and apples.

The salad is placed in the fridge until serving.

Savoykålsbladene blanches for approx. 2 minutes. Drip well and cool.

Pepper fillets are blended or chopped onion.

Egg whites, corn starch dried in milk, chopped salmon, chopped dill, salt and pepper added. It all goes well together.

The fishfare is placed in the savoy cabbage leaves - approx. 1½ tbsp. In each sheet. The leaves are folded around the farmer.

The fishing packages are steamed in the fish bouillon with the joint down in a high forehead for approx. 20 minutes at low heat.

The potatoes are put over.
Carrots and onions are cut into smaller pieces, which are exchanged in the oil.

& Lt; Vegetable broth and bay leaves added.

The vegetables are boiled for approx. 15 minutes.

The vegetables are blended and the cream is added. It is flavored with lime juice, salad and pepper.

The potatoes are peeled and the sauce is heated shortly before serving.