Fish and shellfish stew with dejlåg

Ingredients for Fish and shellfish stew with dejlåg

Instructions for Fish and shellfish stew with dejlåg

To prepare the Fish and shellfish stew with dejlåg recipe, please follow these instructions:

Dejlåget-Dissolve yeast in hand hot water. Stir in salt, oil and pressed garlic in. Add the flour a little at a time, since there is a difference in how much flour dough can record. Knead the dough supple, and let the draw warm and covered in at least 30 minutes.

Arrow the prawns and cook the shells of in water that just covers, the cooking time is about 20 minutes. Sieve the broth.

Cut the cucumber lengthwise and remove the seeds through. Cut the cucumber into slices. Remove coarse strings from pale celery. Cleanse the pores and arrow individual cloves garlic. Cut it all into fine strips.

Sauté the vegetables in butter in a thick-bottomed saucepan. Stir in tomato paste, wine, fish and seafood broth and cream in. Let it boil up and smooth it with a butter bun. Take the Pan from the heat.

Cut the fish into suitable pieces. Put fish and shellfish in and benefit the Court of ovnfaste bowls.

Set the oven at 250 degrees. Portion dough into four portions and roll them out to approx. 3 mm thin round plates that can reach 2-3 cm over the edge of the bowl. Clip a little Cress in ragouten and place the dough over the cups, press firmly and cut them to.

Behind them 10-12 minutes to the surface is golden. Server serving bowls and let each cut hole on the lid and eat it.