Recipes with Fish broth

Norway lobster tail soup

Arrow Norway lobster tails-save the peels. 'S and SIP the fish. Cut it into smaller bite-sized pieces. Cut the bottom and top of the spring onions. Save the peaks and cut the cleaned scallions into thin strips. Remove the outer coarse leaves and stalk from

Rhubarb sauce for fish

Cut the rhubarb into 1 cm length. Boil them with Apple juice, honey and fish bouillonterning. Sieve the liquid when the rhubarb is cooked out. Udrør cornstarch in cold water, it came in the sauce, stirring, and cook the sauce through. Serve the sauce warm.

Baked salmon with lemon sauce

Scrape the fish is free of dandruff and slim and clean out the well on the inside. Cut the fins off and cut if necessary. the head and tail of. Butter a large piece of aluminum foil and place the fish on it. Season with salt and pepper and add a little lemon s

Monkfish cheeks with root vegetables

Do the fish and place it in a baking dish. 'S all root vegetables and cut them into small pieces. Mix all ingredients to boil brine and let it simmer for 15 minutes. SI lagen and got the carved root vegetables in and boil them for 5 minutes. Pour it all

Zarzuela

Use a sharp knife, and part hummeren lengthwise. Remove stomach. Klørene crack with a hammer. Clean the fish and cut it into fit pieces. Scrub the mussels, and boxes of them that is not fresh or does not close it under cold water. Cleanse and share the fish

Fish marinade

Chop the onion finely and fry it lightly in butter without it takes color. Add the fish broth and white wine. Warm it through and put the fondue pan on the table over the burner.

Salmon mousse with dill sauce

Mousse: Start by cooking the salmon 5-10 minutes in salted water, if necessary. with some Bay leaves and peppercorns, save water and use as fish broth, boils down or have to thin water down up so the crowd fits and sieved. Husblasen soak in cold water for f

Fried herring on layers of root vegetables

All root vegetables cooked in broth, letmøre water, vinegar, lemon juice, salt, pepper and bay leaf. The warm seasoned and reversed in rye flour. FRY on pan on both sides for about 3 minutes on each side over a low heat.