Butterdejshorn with halibut salad

Cook time: 0 min.
Servings: 4

Ingredients for Butterdejshorn with halibut salad

1	tbsp	Honey
1 3/4	tbsp	Wine vinegar
1/2	pkg	Puff pastry, finished purchased, frozen
1/2		Honeydew melon
100	g	Parma ham
100	g	Pistachio, tørristet
2		Bananas
20	g	Watercress
20	g	Sukkerærte shot
3	dl	Sour cream 18%
40	g	Basil, fresh
400	g	Halibut, fresh
60	g	Salad

Instructions for Butterdejshorn with halibut salad

To prepare the Butterdejshorn with halibut salad recipe, please follow these instructions:

The butter dough is cut into thin "strips" (about 0.5-1.0 cm) and wrapped around silver paper shaped like an (excess) horn. This is baked in the oven at approx. 180 degrees C for 10 minutes or until it is crisp and golden. The silver paper is removed immediately.

Make 10 balls of the melon with a parisian iron and scrape the rest of the flour with a spoon and blend with the basil. 8 of the melon buns marinated in a marinade of raspberry vinegar, acacia honey and a g. Dye / reddish bed.

The fish is cleaned for skin and legs. It is cut into squares of approx. 2x2 cm. Put them in a refractory dish and lubricate with the mixed basil melon tapenade, a little akacia honey, salt and pepper.

It fry in the oven at approx. 200 degrees C for 15 min. After which it is cooled down. The pistachios are chopped well. The banana is cut into thin slices and turned in. They are spread on a greased baking sheet and baked in the oven for approx. 10 min at 200 degrees C. The discs are reversed after 5 min. The ham is cut into thin slices and roasted as bacon. (Best in oven at 200 degrees C)

serving:
The horn is placed on the plate. There are a few lettuce leaves and fish, melon balls, banana and ham in such a way that it almost "overlaps". It's nicest if each subject is in its own right.

Decorate with salad, sugar shaker and watercress. The rest of the basil melon tapenade is turned into creme fraiche and served as a nice fresh dressing for that.