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Starter/main course: Flatfish with crab and salsify

Serve with:



  • 1 filet of flatfish
  • 4 salsifies 
  • ½ red onion
  • dry white wine
  • 50 g crab meat 
  • 50 g stock from shellfish or fish
  • 50 g cream
  • chives


Season the fish with pepper and salt and fry in a pan, using some butter.
Peel the salsifies and boil in salted water until al dente. Leave to cool down and sauté in butter, season to your liking.
Thinly slice the red onion. Pour over the white wine and allow to evaporate on low heat. Let cool down. Mix 15 gram of the onion with the crab meat and the cut-up chives. Season with olive oil, pepper and salt.
Mix the stock and the cream and simmer down to the desired thickness. Sieve the sauce and bring to taste with pepper and salt.
Arrange the salsifies on a plate, nicely top with the fried filet of flatfish and the crab. Garnish with the sauce.
As main course; serve with boiled potatoes or potato mash. Some salsify can also be incorporated in the mash. 
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