Dried ham fish in spider bowl

Ingredients for Dried ham fish in spider bowl

Instructions for Dried ham fish in spider bowl

To prepare the Dried ham fish in spider bowl recipe, please follow these instructions:

Bring a large pot of salted water into the boil and blanch the bowl for 1 min. Cut the roughest of the stems off. Deep foliage leaves in the boiling water, pinch them and chop them roughly.

Put a piece of baking paper on a piece of stanniol (20x30cm) and put the cabbage leaves on the baking paper. Remove the skin from the anglers. Cut the fine round spine fillets free. Cut them into pieces a 20 cm. Lay the fillets side by side on the cabbage leaves. Season with salt and pepper.

All excess chickenfish (ie bug and halibut) are chopped in a food processor and milled through a wire sieve, so all legs and possibly. Shell removed. There must be about 100 g of "purified" anglerfish fillet. Return this puree into the food processor and run it cool with the salt (10 sec.).

Add cayenne pepper and cold, lightly squeezed egg white and run for 10 sec. Add cold whipped cream to a thin beam while the food processor is still running (max. 20 sec.). Turn the chopped foliage into the farmer and spread it beyond the fish fillets.

Now close the roll by rolling stanniol, baking paper and cabbage leaves about horn fish fillets and daddy. The fillets must lie in the roll. Roll, if necessary. An extra piece of stanniol about the roll, so it's very close.

The roll is poached (ie boiled without boiling) in a large pot. Only use pot and boiling water from the blanching of the cabbage leaves. The roller should poke for 12-15 minutes. Or until it sticks and a meat pin is hot when inserted into the center of the roll.

Allow the roll to cool a little before it is unpacked. It can be served lukewarm or cold on a bed of lettuce or just with new green asparagus.