Stenbiderrogn with corncake and champagne foam

Ingredients for Stenbiderrogn with corncake and champagne foam

Instructions for Stenbiderrogn with corncake and champagne foam

To prepare the Stenbiderrogn with corncake and champagne foam recipe, please follow these instructions:

Stenbiderrogn lies in a cane that is to be scratched with a sharp knife, and the cane is then scratched with a spoon. Put the roast in a bowl, add cold water and whip with a whipping, so that the obstacles from the rogue sit in the whipped cream, which is regularly sown for obstacles. When there are no more obstacles to the whipping, the rogue is soigned. Then get the rope in a sieve and drain well. The caravan is seasoned with salt, pepper and lemon juice.

Corn cakes:
Water boil with finely chopped shallots, salt and butter. Add the corn flour with strong whipping and put the cream well through the heat. Remove the pan and let the mass cool to "little finger warm". Mix the dough with egg and milk and season with salt, pepper and chopped dill. Bake on a greased forehead as small, clear cakes for pancakes become light brown.

Finely chopped shallots and dillquakes are sautéed in butter in the saucepan until the onions become shiny. Add champagne and let the layer reduce to half. Purge the layer and cook it up. Spoon the layer into a small pot of egg yolk and whip the sauce over low heat until it becomes a firm foam.

Before serving, turn the sauce with the whipped cream and season with the whipped cream and season with finely-lemon peel, salt and pepper.