Fishpans with mussels, pebbles and salmon

Name: Fishpans with mussels, pebbles and salmon
Yield: 4
Ingredients: Pepper; Juice of 1 lemon; Salt; ½ bundle Minced parsley; 1 Finely chopped onion; 1 tbsp Butter; 150 g Broccoli; 2 Egg yolks; 2 dl White wine; 250 g Mussels in shell; 4 Salmon fillets approx. 250 g; 4 dl Whipped cream; 4 Lumpfish fillets approx. 250 g; 50 g Peeled Shrimp; 50 g Butter fried chanterelles

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Fishpans with mussels, pebbles and salmon

		Pepper
		Juice of 1 lemon
		Salt
½	bundle	Minced parsley
1		Finely chopped onion
1	tbsp	Butter
150	g	Broccoli
2		Egg yolks
2	dl	White wine
250	g	Mussels in shell
4		Salmon fillets approx. 250 g
4	dl	Whipped cream
4		Lumpfish fillets approx. 250 g
50	g	Peeled Shrimp
50	g	Butter fried chanterelles

Instructions for Fishpans with mussels, pebbles and salmon

To prepare the Fishpans with mussels, pebbles and salmon recipe, please follow these instructions:

Step the bowl in butter. Lay the lint in a greased form. Lay each pork fillet on top of a salmon fillet and roll them into 4 rolls that are placed in the middle of the mold. Put finely chopped broccoli and pour wine and lemon juice over. Sprinkle with salt and pepper. Cover the mold and place it in a 200 degree hot oven for approx. 10 minutes.

Remove the mold and pour the cooking water into a saucepan. Add cream and egg yolks and let the sauce spin, but do not boil. When the sauce starts to get thick it is poured back into the mold. Add shrimps, mussels and cantaloupe. Leave the dish in the oven for a few minutes. Sprinkle chopped parsley and serve.

Fishpans with mussels, pebbles and salmon

Ingredients for Fishpans with mussels, pebbles and salmon

Instructions for Fishpans with mussels, pebbles and salmon

Recipe categories