Fish fondue (II)

Ingredients for Fish fondue (II)

Instructions for Fish fondue (II)

To prepare the Fish fondue (II) recipe, please follow these instructions:

Rinse the fish heads and bones and got it in a pan. Arrow the onions, cut them into both and put them in the Pan, along with bay leaves and Juniper.

Rinse the dill and parsley. Willow leaves from stems. Save the leaves to stems in the pan sauce and came.

Pour white wine into the Pan, add 1 ½ l. water and bring to the boil. Let it cook for 20 minutes on a low heat without lid.

Fiskefiletterne rinse, Pat dry and cut them into bite-sized squares.

Sauce: Finely chop the parsley and cfire. Stir in yogurt, cream, parsley and Dill together. Taste the sauce with salt, pepper, Horseradish and lemon juice.

SI stock up in a wide-bottomed pan and flavor it with salt and pepper. Set the pan on rechauden.

Jack fish strips on fondue forks and let them simmer in the broth shortly. Eat horseradish sauce.

Sour cream with tomato, mustard mayonnaise with dill, baguettes and white wine matches up with the fish.