Sole or halibut in boiled fish sauce with terragon

Sole or halibut in boiled fish sauce with terragon - Russian Fish & Seafood Recipe

How to Cook & Prepare Sole or halibut in boiled fish sauce with terragon:

600 g sole or halibut 320 g boiled fish sauce
20 g onion 60 g butter
20 g parsley 40 g terragon
40 g white wine 1 tsp lemon juice
120 g mushrooms pepper
40 g crabmeat

Steam the fish in stock to which onion, celery and white wine have been added. Serve garnished with the cooked mushrooms, crabmeat and boiled potatoes. Boil, the stock until one half remains, then add to it the boiled fish sauce (see p. 87). Bring to the boil and strain, bring to the boil again and add the minced terragon and the lemon juice. Taste to correct seasoning. Pour over the fish before serving.

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	Fillet of sole		Sole or halibut with apples and leeks