Steamed hornfiske rolls with coarse mustard cream

Ingredients for Steamed hornfiske rolls with coarse mustard cream

Instructions for Steamed hornfiske rolls with coarse mustard cream

To prepare the Steamed hornfiske rolls with coarse mustard cream recipe, please follow these instructions:

Go after the fillets for bones. Cut them through once lengthwise and once on the cross.

Aromatic skin side of hornfiske pieces, with chopped dill, lemon juice and rind. Roll the fillets with skin inwards. Steam about 15 minutes in a 180 degrees c. alm. oven, in a baking dish with wine on the bottom, covered with aluminum foil.

Cut the purløgen fine. Mix with the other ingredients for the cream. Add if necessary. capers. Season with salt and pepper. The cream put in microwave about 1 minute and server's hot, but can also servers for cold.

Hornfiske rollers servers with new boiled potatoes, cooked green asparagus and cold or hot mustard cream.