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Rødvinsdampet ål - Ålens hjemmeside

Rødvinsdampet ål

 

Ingredienser (4 prs)
1 kg. ål.
1 stort løg.
20 perleløg.
250 gr. champignon.
1 laurbærblad.
1 stilk frisk timian.
2½ dl. rødvin.
3 dl. fiskefond.
Smørbolle:
25 gr. smør.
2 strøgne tsk. mel.
Salt.
Peber.
Pynt:
Persille.
Fremgangsmåde:
Tilberedningen er let, og det bedste resultat opnås, når ålene er helt friske og vejer 250-300 gr. stykket.
Som praktisk gæstemad kan retten evt. tilberedes dagen i forvejen.
Ved opvarming anrettes maden i et ildfast fad, som stilles i en kold ovn.
Derefter skal retten langsomt varmes igennem 45-60 minuttter ved 150 C.
Grønsagerne, serveres til, skal være helt frisktillavede.
Tilberedning:
Ålene skære i 5-6 cm. store stykker.
Løget skæres i mindre stykker.
Ålen dampes mør i en gryde ca. 20 minutter med rødvin, fiskefond, champignon, løg, perleløg, timian og laurbærblad.
Derefter tages ålen og grønsagerne op af gryden og holdes varme i et tildækket fad.
Fiskesuppen jævnes med smørbollen og smages til med salt og peber.
Jævningen skal koge ca. 15 minutter og skummes ind imellem.
Til sidst skal den sies, inden den hældes over de dampede fisk og grøntsager.
Pynt med persille.
Til rødvinsdampede ål kan serveres pille-kartofler eller broccoli.
Man kan drikke øl eller rødvin til efter smag.