Recipes with Dry white wine

Poached smiles

Brosme: Brosmefilet cut into 4 pieces. Poached in fish fund and white wine under low approx. 5 minutes, draw an additional 10 minutes in the cooking layer. Salad: Olive oil, vinegar, salt, pepper and finely chopped garlic whipped together. The salad is rin

Ostefundue with curry

Rub the inside of the pan with garlic. Pour wine and lemon juice into the pan and heat it until it bubbles, turn down the heat, add curry paste and gradually the cracked cheese. Stir in the pan and continue stirring until the cheese is melted. Stir a smo

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 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 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.

Herbicidal foxes

The shingles are cut into small chops. The carrots are peeled and shredded. The pores are rinsed and cut into slices lengthwise. Put carrots and chop in a saucepan and cover them with the wings. Pour white wine and whipped cream and steam fish and vegetables u

Lamb in marinade

Pure the ingredients of marinade. Marinate the lamb meat covered in the fridge overnight. Preheat the grill to the highest level. Grill the lamb meat for 10 minutes on one side, 5 minutes on the other and put in a dish. The lamb is brushed with the rest

Stuffed pheasant with cream stewed potatoes & amp; Cantaloupe sauce and sherry marinated pears.

The phasan is rinsed and dried. Parma ham and pork cut into small cubes. Salad leaves are chopped well and mixed with ham, pork, salt and lemon peel. The phasan is rubbed inside with salt, filled in and the pheasant is sewn. The oven is heated to 220 ° C. T