Baked mustard tails with lobster tails and leeks in spinach sauce

Ingredients for Baked mustard tails with lobster tails and leeks in spinach sauce

Instructions for Baked mustard tails with lobster tails and leeks in spinach sauce

To prepare the Baked mustard tails with lobster tails and leeks in spinach sauce recipe, please follow these instructions:

The oats are steamed in a little water, white wine and lemon juice. The meat is distributed with the lobster tails, thin porcelain and fry cut dildo on the thawed, rolled butterdish plates wrapped around the filling. Brush with egg and baked in oven at 200 degrees for 15-18 minutes.

Meanwhile the sauce is cooked. The spinach is blanched and blended with the fund from the sea bags. Boil and season with salt, pepper, a little sugar and possibly. More lemon juice. The cream is added. (Can be evenly tapped with a buttercup).

Cover the bottom of each dish with sauce. Put on the butterflies. Decorate with dillkvist and lemon pepper. For this, new potatoes are served with the dildo cut. The rest of the sauce is served to.