Spoon the cake around the fish in the pan and pour the sauce over the fish. Slice tomatoes and place them on top of sauce.
Put the tin in the top of the oven and browning 5-10 minutes or until the cake is a little brown at the tips.
Fiskgratängen Serve with grated carrots or a mixed salad.
Fish gratin with chanterelle sauce
Creamy kantarellpaj
Roll or press out dough in a pie dish (about 24 cm diameter). Prick the bottom of the pie dough with a fork. Bake for 10 minutes. One tip is to brush the bottom with a little beaten egg last few minutes so it protects the dough to get wet when you add the filling. Then the dough crispy. Raise the oven to 225 degrees. Clean and rinse the mushrooms and finely chop the shallots. Heat the butter in a pan and fry the mushrooms and onion until golden. Dust with flour and add cream and milk. Simmer to a creamy stowage. Add parsley and season with salt and pepper. Pour the stew into the pie shell and sprinkle with the grated cheese. Bake the pie for about 20 minutes or until it receives a beautiful color.
Filled breakfast sausage with rotfruktsmos
Mix onions, mushrooms and the two types of cheese. Season with thyme, salt and pepper.
Make a cut in the breakfast sausage and fill with clutter, grease an ovenproof dish with margarine and add the sausages, place the mold in the oven 15-20 minutes.
Boil the potatoes soft in salted water. Drain and mash the potatoes. Heat the milk and stir it into the cake to make it fluffy.
The saddle with chanterelle sauce
Dra bort den yttersta tunna hinnan på sadeln. Ruta precis genom fettkappan med en vass kniv, försök undvika att skära in i köttet. Hetta upp smör och olja i en gryta, lägg i sadeln och bryn båda sidorna på ovandelen. Ta upp sadeln och lägg den i en ugnssäker form. Salta och peppra, lägg timjankvistar ovanpå. Sätt stektermometer i ena filébiten på ovansidan. Sätt in sadeln på nedre falsen i ugnen i 175 grader. Stek tills termometern visar 65–70 grader, rosa, 20–30 minuter beroende på tjockleken. Ta ut sadeln och låt vila 10–15 minuter under alfolie innan köttet skärs loss från benen och bitarna skivas. Sås Fräs under tiden svampen i smör i en liten kastrull. Tillsätt fond och vispgrädde. Koka upp och vispa ner redningsmjöl, såsen ska inte bli stabbig. Häll eventuell köttsky i såsen. Smaka av med salt och peppar, och eventuellt med portvin eller vinbärsgelé. Strö pepparrot och färska timjanblad över köttet vid servering, garnera med lingon. Servera pressad (mandel)potatis till.
Kantarellpaj
A very good pie with chanterelles. To make it as good as possible - remember to fry the chanterelles in properly with real butter, choose a good cheese, and select the creme fraiche with the highest fat content. It then becomes a powerful but oh so good pie that you do not need as large a slice of to be measured.
