Mørksej with lime and estragonhollandaise

Ingredients for Mørksej with lime and estragonhollandaise

Instructions for Mørksej with lime and estragonhollandaise

To prepare the Mørksej with lime and estragonhollandaise recipe, please follow these instructions:

The dark jelly fillets are rinsed and dipped dry. Place the fish in a greased dish with the skin side up, sprinkle some oil over and put the dish in the oven at 175 ° for 10-12 minutes. After that, the skin can be easily removed and seasoned with salt and pepper.

The vegetables are sliced ​​and shaken on the forehead, taste with salt and pepper.

sauce:
The 3 egg yolks are put into a pot of vinegar and white wine. Crisp with salt and pepper. Stir the egg yolks over low heat with constant whipping without the egg yolks boiling (max. 70 °) until the consistency is thick and creamy.

The butter is clarified, ie. Heat gently so that the trap (precipitate) differs. Then pour the clear butter from it.

The egg yolks are gently fitted with the clear butter, so that a homogeneous sauce is formed. Spread with lime juice and fresh estragon.

Drip if necessary. With cold pression: Blend oil and chopped parsley with salt and pepper.

Serve the dish with potatoes.