Porbeagle with new potatoes and gønsager

Ingredients for Porbeagle with new potatoes and gønsager

Instructions for Porbeagle with new potatoes and gønsager

To prepare the Porbeagle with new potatoes and gønsager recipe, please follow these instructions:

Marinade: corn oil, lemon juice and squeezed garlic blended together.

Hajsteaks or salmon steaks out in a plastic bag and pour marinade over, be marinated in 2-3 hours.

After 3 hours pour the marinade from (the marinade is saved for the sauce) and turn salmon steaks in flour or shark-seasoned with salt and pepper.

Rose steaksne in butter on a large pan on a low heat for approximately 20-30 minutes. The pieces out in a serving dish and keep warm in the oven.

Grate løgskiverne in the remains on the forehead (a little extra corn oil may be added as needed) and put the sliced tomatoes by, after which the marinade poured over. Let the sauce cook thoroughly and pour over the steaks the pieces into the dish before serving.

Served with new potatoes, vegetables and bread.

Tips:
Sildehajbøffer can be purchased online at the Fish House Thisted click here