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tail fish with salmon and sauce recipe

tail fish with salmon and sauce

tail fish with salmon and sauce
For 2 persons:

1/2 kilogrammes tail fish,
4 small slices smoked salmon,
250 gr champignons
1 small sjalotje
1 kruidentuiltje,
1 dl visfumet,
1 dl good foam wine,
15 gr butter,
salt and pepper.
125 gr sluimerwten,
100 gr champignons,
1 klontje goei butter,
salt and pepper

Remove the leg of the fish and cut the fish in 4 pieces. Each piece fish does a small slice salmon.
Shred the sjalotje finely and divide in a furnace dish. The pieces arrange fish on the shallots and pour the foam wine and the visfumet.
Bring to cook and done further in a preheated furnace of 200°C during 10 à 15 minutes according to the cross-section of the pieces fish.
Barge the champignons briefly in klontje butter. Mix with the blanched sluimerwten and bring on taste with salt and pepper.
Remove the fish from the furnace dish and bring the kookvocht to cook. Bind with cold butter and bring on taste with salt (not too much) and pepper.
Mix the vegetables with the sauce and serv
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