Recipes with Cream

Rødtungefilet with basil mousse, roasted porridge and celery pie

mousse: Lightly cut into smaller pieces and blend in a food processor with basil leaves, salt and pepper. Then add egg white and cream in the order - slightly at a time, so the mousse does not separate until the mousse has a creamy consistency. Lemon Sole

Basil fish soup with steamed red tuna fillet

The fish fumet is smoothed off with a butter. Bowl a little, cook with white wine and chopped Basil, pull for about 10 minutes, boil and mix with cream. In a deep dish comes the steamed red tuna fillet. Decorated on top with fresh carrots and a little finel

Buttered red-tailed fillets with stewed summer cabbage

Roll the red dill fillets and place them in a greased, refractory dish. Season with salt and pepper and put small butterballs on the fillets. Cut approx. 3/4 spoon bowl / summer pot and sauté it in a little butter or oil. Add chopped puree, lemon juice,

Salmon-fried red tuna fillet with spinach, root vegetable and esdraw sauce

Salmon: The salmon meat is blended in a food processor with salt and pepper, add eggs and cream in a thin beam until the dad has become slippery and shiny. Lift the lid a couple of times on the blender and stir around. Rødtunge: Rødtungefileterne (double fi

Tartlets with bristles in cream

The pellets are blanched. Parsnips are peeled and parsley peeled off. The brussels roast under the lid in chicken broth, with parsley and parsnips, for approx. 30 min. Parsnips are cut out and cooked hard on the pan until they get color. The pellets are sliced

Filled pearl breast with truffle and winter herbs in basket

Bean and fill: Put the chopped meat in a bowl and add salt and pepper. Whip with whipped cream until the meat gets really cool. Add egg whites and whip again until whites are absorbed. Now whip the cream for a little while (if you have a food processor, it ca

Small Reesouffleer

Melt the grease and back up with flour and cream. Take the saucepan off the heat and stir the egg yolks at one time. Bring the prawns to the pulp and season with salt and pepper. Whip the egg whites stiff and turn them gently. Pour the souffle line

Vikingebøf

The pork tenderloin cut for approx. 2 cm. Thick slices and swirls on the forehead. The pan is boiled with the beef bouillon. In a saucepan, put onion, garlic, peppers and curry (and yes, really have to spice up in * G *). When it is switched off (do not bro