Hornfish with rhubarb compote
MainsServings: 4
Ingredients for Hornfish with rhubarb compote
Pepper | ||
Rhubarb Compote | ||
Salt | ||
1 | Lemon | |
1 | tbsp | Honey |
1 | tbsp | Olive oil |
1 | dl | Parsley, fresh |
1000 | g | Potatoes new |
2 | tbsp | Water |
500 | g | Rhubarb |
600 | g | Hornfiskefiletter |
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.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328