Recipes with Salt

Lumpfish Mousse

Smash the smoked bites, remove bones and split the meat into smaller pieces. Stir parsley and roast together and add the diced dill or chives. Season with lemon juice, salt and pepper. Whip egg whites stiff with a knsp. Salt and turn it into the fish stock.

Blinis with two kinds of stone beetroot

Milk and creme fraiche lunes and stir with yeast, add honey, egg yolks and stir smoothly. The dough raises for 45 minutes. Afterwards, whites are turned in and baked immediately for approx. 1 cm thickness. The rack is placed on top with cream fraiche and on

Sweet sir red fish with fried rice

The fish fillets are cut into 3cm thick spells. The marinade is whipped together. The fish and marinade are placed in a plastic bag and drained in the refrigerator for 30 minutes. The fish is deepened until it is golden, approx. 3 minutes and drain onto kit

Redfish fillet with prawns

Begin with the law. Bring water and white wine into a saucepan. Add the cleaned, split vegetables and spices and bring the cooking to a boil. Let the cookie cook for 10-15 minutes. Put the redfish fillets in a flat-bottomed pot. Put the poultry over and slowly

Gratinated mussels

Whip the egg white with the water. In another bowl, mix rasp and parsley. Dip the mussels into eggs, then into the rasp and drip them with melted butter. Sprinkle with chopped bacon. Put on baking paper and behind high heat for 3-4 minutes until brown

Gourmet crayfish

Season the finely sliced ​​mushrooms in 25 g of butter, add finely chopped onions. Tomatoes with juice are squeezed through a fine sieve into the pan. The small-scale brothel is brought together with salt and pepper. It all sorts a little after which cream com

Ecco salad

Oil and vinegar put into a bottle and shaken together, french mustard, garlic, salt and pepper are added as desired. Mushrooms are cut into slices, the asparagus nuts are divided into two. Shrimps, mushrooms and asparagus are placed in a bowl, pour the dressin

Juliennesuppe

The vegetables are made. The onions are peeled and chopped small. Peel carrots, potatoes, parsley and celery. Tear them on the rough side of the roast iron. Cut the root and top of the pores, save the last. Cut the pores into narrow rings. Then a soup of pear