Fish fondue with dill

Ingredients for Fish fondue with dill

Instructions for Fish fondue with dill

To prepare the Fish fondue with dill recipe, please follow these instructions:

Rib spinach for coarse stems and rinse it in cold water several teams. Blanch the spinach in plenty of boiling water 1 minute

Let the spinach drip well dry in a sieve.

Cut the fish into bite-sized pieces. Serve the salmon on a plate.

Put the spinach leaves 2-3 pieces at a time on a Board so that they overlap slightly against each other. Wrap a piece of lemon sole fillets into the spinach and place the packets on a platter.

Chop the rest of the spinach finely. Whip the cream semi-rigid. Mix half of the cream with spinach and sour cream. Season with salt, pepper, coriander and lemon juice.

Rinse and dry appelsinen. Grate the rind finely and squeeze the juice.

Stir in orange peel and juice with mayonnaise and the rest of the cream. Season with salt, cayenne pepper and honey.

Heat the broth in a shallow saucepan and set the rechauden. Add the Crown cfire. Jack fish pieces and spinach on the fondue forks and let them mørne in the hot broth.

Green Salad with vinaigrette baguettes and white suit.

Instead of spinach, you can use the Savoy cabbage or iceberg lettuce. Fish packets must set well up on the fondue forks, otherwise they fall down into the broth.