Skinned dark chocolate with red onions

Ingredients for Skinned dark chocolate with red onions

Instructions for Skinned dark chocolate with red onions

To prepare the Skinned dark chocolate with red onions recipe, please follow these instructions:

Cut the fillets into pieces and scratch the skins with a sharp knife. Step only on the skinside, first at high heat and then with mild heat. Cover over With stanniol at last. Is finished when the meat is milky white.

Compote of onions:
The red onions are cut in and sautéed in a saucepan with a little oil. Add the red wine vinegar and allow the dish to boil until the vinegar is almost gone. Then add 1 bdt cut spring onions, sugar and butter. Adjust the dish with salt, pepper and sugar.

Serve the dish with new potatoes.

tips:
Remove the skull by pulling a knife along the skinside. Season the salty fillets with salt and a little pepper (or other herbs after your taste) and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish.