Helleflynder with lemon potatoes and fresh green cabbage in julemarinade

Ingredients for Helleflynder with lemon potatoes and fresh green cabbage in julemarinade

Instructions for Helleflynder with lemon potatoes and fresh green cabbage in julemarinade

To prepare the Helleflynder with lemon potatoes and fresh green cabbage in julemarinade recipe, please follow these instructions:

Go for the fillets after bones and skins. Rinse under running water and wipe with a roll of paper. Sprinkle with coarse salt and place them in the fridge for 1 hour.

Scrape the excess salt and put the fish fillets in a greased ovenproof dish.

Squeeze white garlic into a bowl and mix with lemon juice, soy sauce, sugar and salt. Stir olive oil and pour the mixture over the fish.

Put the halibut fillets in the middle of a 225 degree hot oven for 10 minutes.

Lemon Potatoes:
Scrub and wash the potatoes well, they should not peel. Halve them.

Heat a pan well with oil, put the potatoes in the oil with the cut side down. Shake the potatoes until golden. Turn them and add lemon juice. Let them shake 5 minutes more.

Put the potatoes in an ovenproof dish, sprinkle with salt, freshly squeezed pepper, crushed garlic and finely chopped lemon peel. Put them in the oven at 175 degrees for 15 minutes until the potatoes are tender. Turn around in the potatoes along the way.

The steak from the potatoes on the forehead and the fish in the oven fills you in a saucepan, boils in and serves as a sauce. Sprinkle with some cream and white wine.

Kale:
The green cabbage is soaked in a bowl of water, it is a autumn vegetable with many landfills for soil and small crayfish, so it must be flushed and thoroughly cleaned. It tastes absolutely wonderful when you're done and you'll be annoyed if there's something crunching during dinner!

After flushing the green leaves, and turn them off for water, fold the blade together about the stem, and chop it outwards toward the stem - the stalk will throw you away.

marinade:
The marinade blends together, taste it along the way so you get the taste you like.

The apples are rinsed and cleaned free of kernels, they are cut into thin boats and put into marinade so they can pull the good juice.

The apricots are cut into thin strips and turned with the green cabbage.

Green cabbage and apricots are turned together with marinade and apples, and served in a bowl. Set cold for serving.

When serving:
Helleflynder fillets sprinkle with chopped parsley. Sprinkle the potatoes with freshly baked horseradish. The sauce comes in a sauce pan. The green cabbage with Christmas dinner is served in a bowl.