Hornfiske Rolls II

Ingredients for Hornfiske Rolls II

Instructions for Hornfiske Rolls II

To prepare the Hornfiske Rolls II recipe, please follow these instructions:

Scrape the fish and cut the fins off, rinse them quickly in cold water and dry them, cut them into approximately 8 cm long pieces. Put them on a Board with skin side down and sprinkle them with salt and pepper.

Stuffing: chop them coarsely and Darin Arrow to sample. Chip also cornichonerne coarsely and mix them with onions, parsley and dill. Favor filling on fish strips, roll them together and fix your with kødnåle or toothpicks. Put the rollers close together in a saucepan.

Boil the brine: water, vinegar, came the Bay leaves, allspice, mustard seeds, peppercorns and salt in a saucepan. Let lagen cook up and pour it over the fish. Let the fish simmer on a low heat, covered, until it is tender, Let the fish cool in 6-8 min. lagen. Roof rollers up and serve.

Tips:
BYD rye bread or new potatoes, sprinkled with dill and cold butter. Dill sauce, cold, also fits just fine. The chopped cornichons may be replaced by the spelling of lightly salted cucumber salad.