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Asparagus recipe: FISCHKLÖSSCHEN DANISH CREAM SAUCE WITH Asparagus AND ..
Ingredients for 2 servings:
300 g perch fillets
1 diced shallot
2 protein
125 ml cream 100 g of fine bread crumbs < br> 50 g butter
1 / 2 l broth
salt, pepper
FOR THE SAUCE 1 / 4 l broth
1 / 4 l cream 20 ml Noilly
Prat
1 shallot
200 ml of asparagus spears or 1 pound fresh white asparagus
sugar 1 pinch salt
Preparation: Zander filet by the fine disc of meat grinder turning. The
sauté shallots. Fischmus with egg white, cream, shallots cooled
the breadcrumbs and mix.
With salt and pepper.
Refractory ausbuttern form. With a spoonful of dumplings
cut into the form. With the boiling broth and
thoroughly covered in an oven at 200GradC 5-6 Min.gar stew.
For all the sauce ingredients in a saucepan and boil half
. The asparagus into small pieces and
in salted with a pinch of sugar soft boil. The Fischklösschen
from the broth, by the piece of asparagus on plates and
the sauce on top. In Denmark, to eat as an accompaniment to rice and tomato salad
.
O-title: DANISH FISCHKLÖSSCHEN WITH CREAM SAUCE AND ASPARAGUS TIPS
Rubrik: Fish
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