Recipes with Pepper

Pigs with earthquakes and port wine sauce

The meat: Order the piglets at the butcher a few days in advance. Rinse the pork nuts and put them in a saucepan. Add white wine and water to cover the meat. Bring the liquid to boil and foam. Add carrot, onions and chives cut into suitable pieces as well a

Pigs Sylte

Get the butcher to rinse, scrub and clean the pig head. Rinse both swine heads, hearts and tongues thoroughly when they get home, and then put it all in a large pot in so much cold salted water that it just covers. Bring the water slowly and let the meat boil

Pig duck with pea puree

In leavened water with a spice bouquet, the tongues boil around. 1½ hours and cool in the bullet. The tongues are cut into the tern. The finely divided vegetables spin well in butter with broth. When they are tender, they are purified and placed in a saucep

Sylte - old fashioned

Swine head flush and brush with dry salt. Eyes, ear and nose gaps are removed. Put the head in salt water overnight and then brush it again and rinse it in several layers of water. Put the head in plenty of cold water, add salt and bay leaves. When the

Spinach and fish dish

The spinach is thawed and drained. Put into a greased fireproof dish. Sugar and salt are sprinkled on. The fish is laid upstairs. Prepare sauce from the ashes from the ashes. Heat the liquid and stir a flour of flour and a little water. Add margarine and co

Butterflies with salmon / trout and spinach

Cut the head and tail of the fish and wash it. Packed into staniol. Bake in the oven for approx. 45 min. Meanwhile, mix cream, salt, pepper and lemon juice together. Spinach the vomit briefly in a pan until it has collapsed. When the fish is finishe

Smoked salmon with spinach and lime and garlic

Heat a little olive oil on a pan and raise the fish - only on one side! When it's hot. Take it carefully. Hot spinach and garlic on the forehead. Add lime and mint. Turn it all together and season with salt and pepper. Server for the good salmon.

Salad with smoked trout

Pick the fish in rough pieces. Dressing: Stir mustard with lemon juice, salt and pepper. Stir olive oil in a little while. Turn dressing with salad and capers. Count on two plates with the fish over. Server with toasted rye bread.