Mains recipes

Skaldyrsfondue

Arrow slipped and cut it in both. Heat the olive oil in a medium-sized pot and leave the bulbs ready. Sprinkle with white wine and possibly. Pernod. Pour the mussels into the pan and leave it for approx. 5 minutes under low heat, until they have opened, shake

Fondue with smoked medists

Warm the broth thoroughly. Cut the sausage in slices. Adjust the accessories in bowls. Accessories: At dinner, each of the sausages dipped for a few minutes in the soup, just like the fondue. The accessories are eaten next door.

Prawn fondue with garlic

Finhak garlic and crushed cayenne pepper. Pour some of the oil into a pan (fondue pot) and chop white and peel well for about 5 minutes. Add the rest of the oil and pour peppers and curry while stirring. Boil. Serving: Put the shrimp on fondue forks plac

Fondue Brillat Savarin

Pour white wine into a pan with the crushed garlic. Let it boil halfway, for good heat and without lid. Whip 6 eggs together with 250 g. Gruyere cheese, 60 g. Butter and a little salt and freshly ground white pepper. Stir the boiled wine in and pour the

Fondue with cheese and tomato

Boil the tomatoes in boiling water for approx. 1 minute. Then in cold water and flee the skin off. The tomatoes and remove the hard knuckle where the stem has seated and remove the cores. Cut the garlic through and rub the inside of the fondue pot with t

Fondue from Neuchatel

Grate the cheese, possibly. Cut the samsø cheese into cubes if it is hard to tear. Rub the fondue inside with the overgrown garlic, crush it and leave it in the pan. Pour white wine and lemon juice into the pan and heat it to boiling point. DO NOT boil.

Pearly-thigh with mustard sauce

Whip the eggs together. Chop the spices well and mix them with the grated lemon peel. Pan the pearly thighs with eggs and grate on the side without skin and brush them light brown on both sides. Let the slice be clear in olive oil. Add a little water and al

Baked fish with zucchini

Thoroughly butter four relatively large oven-resistant patties. Cut the zucchini into small tern and grate them easily in olive oil with crushed garlic and the leaves from the thyme. Sprinkle courgette a little and mix with hornfish and egg yolk. Bring the mas