4
whitefish fillets, skin removed (approx. 80 g each)
salt, pepper
50 g
sapsago (green herb cheese)
25 g
butter, softened
1 tbs
cream
butter for greasing
250 g
leek
1 tbs
crème fraîche
8
whitefish fillets, skin removed (approx. 80 g each)
salt, pepper
100 g
sapsago (green herb cheese)
50 g
butter, softened
2 tbs
cream
butter for greasing
500 g
leek
2 tbs
crème fraîche