Recipes with Laurel

Cutlery in dish

Pan, if any. Cutlets or brown them as they are on the forehead. Peel and rinse selected root vegetables, preferably in overdose, slice them into smaller pieces, favor the fruits on the bottom of the refractory dish, put the browned chop tops on top, pull stan

Lamb head with Fetti

Put lamb heads in a large pan and pour water so it covers. Add carrots, peppercorns, onion, Laurel, salt and pepper. Let it simmer for about 2 hours. Roof heads up and arrow flesh of the cheeks and around the skull. Take a casserole dish (with border) and s

Whole Braised turbot with lemon, garlic and spicy tomatoes with Rosemary

Turbot: Put the entire turbot in a heat-proof platter. Calves Fund (use if desired, 1 beef cube and 1/2 l water) cooked up and poured over the fish (to cover most of the pighvaren). Add the grated lemon rind, juice of half a lemon and 2 dl olive oil. Pighva

Hare at Arnes way

The meat from the shackles of membranes and refined. Back and clubs added from and the rest of the Hare used to fund. In a smaller baking pan (the meat should be able to sleep in this) is given a bed of parsley, thyme, Bay, Juniper, peppercorns and onion. The

Estuffade the Bison

Cut the meat into squares of ca. 50 g. Slice the onion and carrots into cubes. Got meat and vegetables in a bowl and add spices and red wine and let it marinate overnight in refrigerator. Tag Bison meat up and dry it by (save marinade for later). Fry the piece

Cooked salmon slices in pressure cooker

Rinse the salmon with cold water, Pat it dry with paper towel and dripping with the juice of ½ lemon. 1 liters of water with salt, bay leaf, peppercorns and the juice from the other half lemon to the boil in trykkogeren. Salmon slices put in and the pot shuts

Boeuf à la mode

Boeuf à la mode is made with small slices of beef, as tapped, spækkes with fat and place in sauce. Then be it in a pan with a lid and put over customize powerful heat. Add salt, pepper, Laurel, a glass of white wine and two glasses of water.

Smoked eel with horseradish

Clean and peel the eel. Slice eel in serving pieces. Sprinkle with coarse salt and style cool 24 hours or on the kitchen table 6-8 hours. Boil soup herbs and soup may up in 1 litre of cold water. Rinse ålestykkerne, and got them in the boiling water, add 1 tea