Budge with onions and mushrooms

Ingredients for Budge with onions and mushrooms

Instructions for Budge with onions and mushrooms

To prepare the Budge with onions and mushrooms recipe, please follow these instructions:

Squatting or cut the wings into suitable pieces and place them in a heat-proof platter. Sprinkle with salt and pepper and add carrot, onion and bay leaf by approx. 1 dl white wine and Pour 1 dl water over the fish. Cover the dish with foil and let the fish in the oven at 200 degrees vapor for about 20 minutes. Try if it is tender. Meanwhile, cut the mushrooms into slices, and FRY in butter. Add the mustard. When the fish is finished, take the pieces with a slotted spoon and place on a platter. Keep warm. Carrots and onions in the pan with the mushrooms up accepted.

Boil the Fund down, and when it's strong, poured a little into mushroom mixture. Season to taste. Pour the sauce over the fish and sprinkle with parsley and some kapersbær. Servèr boiled, parsley sprinkled potatoes and fish mustard to.