Poached turbot à la Nage with salmon caviar and deep-fried leeks

Ingredients for Poached turbot à la Nage with salmon caviar and deep-fried leeks

Instructions for Poached turbot à la Nage with salmon caviar and deep-fried leeks

To prepare the Poached turbot à la Nage with salmon caviar and deep-fried leeks recipe, please follow these instructions:

Turbot: Pighvaren cut in 4 pieces à 125 g. They cut pieces out in a greased pan with salt, pepper and 1 dl white wine. Steamed 5 minutes on low heat. Rest 5 minutes.

The sauce: Carrots and onions peeled and cut into thin slices. The herbs in a pot containing added 4 dl. White wine and coriander wrapped in gauze. Fund boil with lid approx. 10 minutes. The herbs sifted from and saved. Gazen with coriander is discarded. Vinsaucen whipped up with cold butter and add the registrars shall herbs. The sauce tasted with salt and white pepper.

Deep-fried leeks: Pores are washed well and cut into thin strips and friteres in the preheated oil until crisp.

Snack: Pighvaren is served with the sauce in the bottom and garnish with fried leeks and salmon caviar.