Salmon-fried red tuna fillet with spinach, root vegetable and esdraw sauce

Ingredients for Salmon-fried red tuna fillet with spinach, root vegetable and esdraw sauce

Instructions for Salmon-fried red tuna fillet with spinach, root vegetable and esdraw sauce

To prepare the Salmon-fried red tuna fillet with spinach, root vegetable and esdraw sauce recipe, please follow these instructions:

Salmon: The salmon meat is blended in a food processor with salt and pepper, add eggs and cream in a thin beam until the dad has become slippery and shiny. Lift the lid a couple of times on the blender and stir around.

Rødtunge: Rødtungefileterne (double fillets) smear the salmon frog and roll together. The rolls are seasoned with salt and pepper. Vaporized in white wine for approx. 10 minutes.

Root vegetables: The roots are cleaned and rinsed. Cut into strips and boil tenderly, but still crispy in light broth and a little butter.

Spinach:
Spinate ribs and rinse well. Blanched in boiling salted water and picked up. Put in cold water with ice cubes to keep the color. The water is poured off and the spinach is well drained. Stir on forehead in butter.

Esdragonsauce: The onions are chopped fine and sautees shiny in a little of the butter. The finely chopped Esdragon leaves come together with moisture from the steamed reddish tuna. The sauce is cooked well and the cream is added. Boil for another 5 minutes. Finally, cool butter is whipped in the sauce.

On the flat plate, add root vegetables, spinach and top fish. The sauce is laid around the fish or served next door.