Hornfish with rhubarb compote

Ingredients for Hornfish with rhubarb compote

Instructions for Hornfish with rhubarb compote

To prepare the Hornfish with rhubarb compote recipe, please follow these instructions:

Take 2 rhubarb from (like the thinnest) clean and cut them into very thin slices. Chop the parsley and mix the rhubarb and parsley with 1 tablespoon. honey.

Cut the hornfish in 3-4 pieces, fill the fillet within the belly and the fishpieces are lined with cotton straps.

Spice the hornfish pieces and place them for about 10 minutes on a pan in oil.

Or brush the hornfish with oil, sprinkle with salt and pepper, which is now grilled. It is recommended to use a barbecue tray or silver paper.


Rhubarb compote:
The rest of the rhubarb is cut into slices, put into a saucepan add 2 tablespoons. Water and 2 sk. Honey and cook this until it becomes a compote.


Serve the dish with small potatoes with skin and possibly. A salad of carrots, cucumber (in strips) and roasted pine nuts, turned in a dressing of olive oil, dijon peanut, honey and vinegar.