Roasted hake with skins served on corn fry sauce with roasted walnut kernels and lemons

Ingredients for Roasted hake with skins served on corn fry sauce with roasted walnut kernels and lemons

Instructions for Roasted hake with skins served on corn fry sauce with roasted walnut kernels and lemons

To prepare the Roasted hake with skins served on corn fry sauce with roasted walnut kernels and lemons recipe, please follow these instructions:

Maize fritters: The corncobs are cleaned and boiled for approx. 6 min. In leachate water. After boiling, cool the flasks in cold water. The kernels from 2 of the flasks are cut and blended with 2 tablespoons of olive oil, a little salt and pepper. Then add 1/2 bdt finely chopped garlic and 1/2 chopped red onions, and warm the squash through Taste with salt and pepper.

Roasted walnut kernels: Turn the kernels in a little oil and shake on a pan for a few minutes.

Purløgsvinagrette:
1/2 btd bulb, 2 tablespoons white wine vinegar, 3 tablespoons olive oil, salt and pepper blend, until the vinegar has a creamy consistency.

Roasted hake with skins: Kulmulen is cut into portions, scratched on the skin side with a sharp knife and seasoned with salt and pepper. Step the fish for a couple of minutes on the skin side in a little oil on a hot forehead. Turn down the flare and allow the fish to roast (still on the skinside) until the meat has a milky color. Then the cabbage is ready for serving.

Serve the dish with new potatoes.