Served halibut in sauce

Ingredients for Served halibut in sauce

Instructions for Served halibut in sauce

To prepare the Served halibut in sauce recipe, please follow these instructions:

Butterdough plates are thawed on a plate of approx. 1 hour before use. The spinach is heated in a frying pan in a little oil at low boil and stewed with cream - taste with sugar and salt. Roll the biscuit dishes to approx. 20 x 20 cm Put about 100g fish on each plate. Sprinkle with some salt and pepper and spinach sprouts and prawns on top. Pull the corners of the batter to the center and close the dough to a pack of water. Put the packages a 200 degree hot oven for approx. 45 minutes. (The fish is ready for cooking long before the butter dough, so when the dough has a beautiful golden color, the whole mole can be taken out of the oven.) Let the fish in the fridge cool for approx. 10 minutes before serving. Eggs, asparagus and prawns are heated in the sauce - add a lean white wine.