Poussin in spicy saltdej with spring herbs

Ingredients for Poussin in spicy saltdej with spring herbs

Instructions for Poussin in spicy saltdej with spring herbs

To prepare the Poussin in spicy saltdej with spring herbs recipe, please follow these instructions:

Mix flour, salt, chervil and parsley and makes it supple with water to form a dough. Deck the dough with a cloth and allow to stand for poussinerne is ready.

Cleanse and clean the poussinerne, cut the wings of to in the first indent from the body, save these along with EVS. neck and giblets. Poussinerne sewn up so that the thighs protect the thin at the chest.

In a frying pan Brown poussinerne on all sides in butter and a little canola oil and allow to cool. In the fat Brown wings/neck and possibly. organ meats, add parsley and Chervil stalks and possibly. residues from herbs and påhældes water, so it stands up. Boil one hour to sky, sifted and reduced to a powerful glace (sirupsagtigt).

The dough is divided into 2 pieces and roll out on a melbestrøet Board. Poussinerne are packed into the turn plates and will be closed on the bird's dorsal side. Smooth if necessary. with a little cold water. The birds made on greased baking sheet and cooked in hot oven (220 degrees) for 30 to 40 minutes.

Spring herbs are cleaned and cut roughly so they have the same size. The "hard" herbs blanched quickly and cool immediately.

In a large frying pan heat the canola oil, roasted bacon cubes and immediately after the hard herbs for the still crisp. The rest of forårsurterrne added, seasoned with salt and pepper mill and sauté strongly. The powerful herbs and mix with this added glace. By no sprinkled with finely chopped parsley and Chervil.

No: cut a lid of poussin packages and the cord is removed from the birds. Poussinerne served in the dejsoklerne-on platter or plates-use if applicable. dejlåg as a decoration. That garneres with the sautéed spring herbs.