Torskefad a la Tofte

Ingredients for Torskefad a la Tofte

Instructions for Torskefad a la Tofte

To prepare the Torskefad a la Tofte recipe, please follow these instructions:

The cod is cleaned well and scratched for dandruff and mucus. Wipe well with kitchen roll. Place the fish in a refractory dish or in a small frying pan and sprinkle with 1 sprouted sprig. Salt and freshly ground white pepper, both inside and out. 60 - 80 grams of margarine and 4 large bay leaves are distributed over the fish. Put aluminum foil over the dish. The fish vapors in their own "power". The fish is placed in a preheated oven, 150 for approx. 1½ hours. When the fish is tender, it stands for about half an hour. Then the skin is pulled off, and the large hind leg and the larger legs are removed. The fish is placed on the dish when it is cold (store the good fish fund - it can be frozen and used for sauce. Accessories. Asparagus: Put asparagus for draining in a sauce. Filled eggs: 6 hard boiled eggs (cooled) split in the middle "On the wrong side." The egg yolk is carefully taken out and the whites are laid aside (cut a little of the bottom, making it easier to place on the dish.) The egg yolks are ground to a level with a fork and mixed with 3 tablespoons. Mayonnaise, 1 spoon of white pepper from the grinder and a little fine salt (after taste), 1/2 teaspoon of curry and 2 tablespoons. Cream fraiche 38%. Sauce: The sauce is cold and served next to the dishes. Gr. Mayonnaise stir with half a lemon juice, 200 gr, creme fraiche 18% and 175 gr creme fraiche 38%, 2 top-teaspoon paprika, 1 teaspoon of turmeric, a little salt and white pepper. If the sauce is too thick , Add 2 teaspoons of water from asparagus. When sliced, sprinkle the sauce with the dill freeze. Decorate the fish With the stuffed eggs, green and asparagus. Flutes and fresh butter are served to.