Boiled veal tongue with spinach cream blasted & and quail fried egg

Ingredients for Boiled veal tongue with spinach cream blasted & and quail fried egg

Instructions for Boiled veal tongue with spinach cream blasted & and quail fried egg

To prepare the Boiled veal tongue with spinach cream blasted & and quail fried egg recipe, please follow these instructions:

Com ricotta, spinach and garlic in a blender or food processor and blend it to a creamy greenish mass.

Season with pepper and salt and nutmeg to taste.

Mirror quail eggs at medium heat about a min. of a teflon pan or even better on a blini buckets.

Serve three slices of veal tongue in a range in the middle of a plate. A teaspoon of spinach cream came on, and place the quail on the spejlægget. Garnish, if desired. by with small fintplukkede salads in different colors.

Tips:
Shell on quail spejlæggene is often soft so if you gently dots hole with a small herbal knife, it goes a little easier. It is the first time you try, so a few extra eggs in the sea reserve. The eggs can be??? also are poached.

Be careful with the nutmeg nut, then the cream must be mild and gentle in the taste and the spinach like must come forward