Flow-fried sliced ​​with spinach, peas and onions

Ingredients for Flow-fried sliced ​​with spinach, peas and onions

Instructions for Flow-fried sliced ​​with spinach, peas and onions

To prepare the Flow-fried sliced ​​with spinach, peas and onions recipe, please follow these instructions:

witch:
The fillets are spiced with salt. Fold the fillets to make them even all over the place. Cut possibly. 1 or 2 cut into each file without cutting through and folding the pages together. Bring white wine, cream and flour into a pan and place the fillets in the bottom. Bring the layer to the boil and let it simmer for approx. 5-7 min. Depending on size.

fricassee:
Spring cloves cut into spells, peas and garlic are put in a pan together with a little water and a butterfly. Let it steam for approx. 3-5 min. Add spinach and boil until spinach falls. The wheat is sieved and the dish is seasoned with salt, pepper and finely chopped mustard. Frozen fine peas can be used instead of fresh.

sauce:
Take the fish up. Boil the sauce until it has a creamy consistency. (Even maybe with maizena). Season the sauce with lemon juice, salt, pepper and a little chopped dill.

Serve the dish with new little potatoes.

Serveringstip:
Kikærtemousse:
Add 100 g of chickpeas to soft nights. Boil in fresh water add salt. Boil until they are well tender. Blend with parsley, 1 clove of garlic, salt and pepper as needed.