Steamed reddish tuna in summer bowl with potato and advocado potatoes and carry sauce

Ingredients for Steamed reddish tuna in summer bowl with potato and advocado potatoes and carry sauce

Instructions for Steamed reddish tuna in summer bowl with potato and advocado potatoes and carry sauce

To prepare the Steamed reddish tuna in summer bowl with potato and advocado potatoes and carry sauce recipe, please follow these instructions:

First put the potatoes over.

Blanches whole leaves from the cabbage. Give the red tuna fillets some salt and pepper. Roll the fillets into the cabbage leaves. Make about 6-8 rolls. Pour water and white wine into a pan. In this the steamed fillets are steamed for approx. 4-5 minutes. The wheat must be stored for the carry sauce.

Potato and Lawyer Compot:
The pre-cooked potatoes, the advocado and 2 red onions are cut into the tern and sautéed on a hedge pan for approx. 3-4 minutes. Add chopped broad-leaved parsley.

Karrysauce: 1 red onions cut into cubes and chopped with curry in a little butter on a pan. The veat from the fillets is added together with cream. Season with salt and pepper.

Possibly. Pasta as an accessory.