Lobster bisque with lemon sole

Ingredients for Lobster bisque with lemon sole

Instructions for Lobster bisque with lemon sole

To prepare the Lobster bisque with lemon sole recipe, please follow these instructions:

Jomfruhummerbisque: Norway lobster be rearranged: the tail is broken by shell, tamper-proof of the flesh, which is saved. A total of 4 claws broken off and saved for garnish. The rest of the shells, heads and claws are saved to fund. Lobster shells Sauté in oil with herbs, spices and tomatpurèe. This boils down with white wine vinegar and white wine, then add the stock and the entire Cook for a couple of hours. Term Fund and add the cream and let it all cook a little smoother. Lemon sole: ask your fish is about to filetere your lemon sole in four fillets. Lobster meat chopped and stirred together with soft butter, chopped lovage or parsley. Lobster mass lubricated on the outside of the lemon sole fillets, which rolled to small Roulades. Rouladerne seasoned with salt and pepper. Put in a greased casserole dish with a little white wine and cover with staniol. Rouladerne steamed in the oven at 200 degrees C for about 10-12 minutes.

In hot deep plates rouladerne added, and the soup is poured around. Garnish with a little lovage and a hummerklo (the claw should be cooked in a little water before use). Tips: the soup can be made on plain lobster and can be served with other fish, URf.eks. witch.