Recipes with Dijon mustard

Poussiner with spices herbal stuffing and Spinach Salad

Press poussinerne dry, sprinkle them with salt and pepper inside, fill them with lemon, herb sprigs and olives and bind on with bomuldsnor or close them with a toothpick Brown poussinerne well on all sides, pour wine or kyllingetond by, and fry them finished i

Smoked trout with Apple-Celery Salad

Do Apple and celery in a position and cut it into paper thin slices. Mix sour cream and yogurt, as well as spices and mustard Apple and celery and toss with the dressing. Let the salad cool at least 15 minutes, pull, like longer. Serve the salad as a nice litt

Grave salmon sauce

Mustard, sugar and vinegar stirred together, and the oil is whipped into a thin beam. Stir in dill sauce before serving.

Mørbradfad w/gorgonzola sauce

Pork Tenderloin cut into 8 patties. Wrap a piece of bacon on each steak and season with salt and pepper and lightly grease on one side with dijon mustard. Leeks cut into slices and place in a greased, ovenproof dish. (One possibly can sear them lightly in a

Tenderloin with mustard-tarragon sauce

Tenderloin cut into small slices, which battered surface. The lubricated with dijon mustard, on the one hand, and sprinkled with Tarragon. Put them in the pan with sennepen down and brown them. Meanwhile lubricated mustard and tarragon sprinkled on the side th

Marinated beef eye of round

Brown lårtungen in a pan in the oil until it is golden and pour neat so white wine by. Sprinkle with salt and peper and let the meat simmer, covered, for about 35 minutes, while the reversed diligently. If the wine is by fumes away, poured a little water at. T

Entrecote with sauce Parisienne

Steaks: fry the steaks over high heat about 3 min. on each side. Serve the URf.eks. mixed green salads with a good oil-/eddikedressing. A good steak should always fry over high heat, so the meat juice that seeps out, burning away instead of boiling. Olive o

Turkey-dolmere

Stir the Turkey meat with salt, pepper and egg and add milk and bread. Tube forcemeat well through. Add the tarragon leaves. Blanchér kålhovedet in boiling salted water. Drag the leaves of one at a time. Put a spoonful of Dad's on each leaf and wrap it along.