Recipes with Shallots

Beef Tenderloin in Calvados sauce

Tenderloin Brown well in fat on all sides and add salt and pepper to taste. The pot is taken by the heat. Add the Calvados and ignite (remember to switch off the hood) When the flames are dying out, add the broth, and placed a lid on the pot. m 15-20 my Tender

Marinated potatoes IIII

Wash the potatoes and boil in salted water, Peeled and kept warm. Marinade: Dijon mustard, onions and capers is complied with in a blender and blend for a short time. Then pour the oil careful in the marinade is half thick. Finally met the cream in, and the

Old fashioned beef roast (roasted)

Brown the meat in a pan in the margarine and sprinkled with salt and pepper and place in a roasting pan. The onions cut into quarters and place in a small saucepan. Roasting pan in a hot oven and van sætes poured in. Meat FRY until it is very tender at 200

Lakserilette

Put the fillets in a pan with cold water and salt. Warm it up to the boil and remove it immediately by the heat. Let the fish cool off in the water. Cut the smoked fish into small pieces and came in a bowl together with cut chives. The cooked fish is picked to

Zalm met hollandse saus (salmon with hollandaise sauce)

First prepare the fish Fund by letting fish heads and legs Cook gently in wine together with herbs and spices. When it has boiled ½ hour, sies Fund from, is there more than that will be used to just barely cover the salmon slices cooked into the Fund. Sprin

Paling in 't groen (eel in green sauce)

Clean the eels very carefully, they must be very fresh, and cut them into 5 cm long pieces. Melt butter, come bury in, fry them for a moment, and then add the chopped shallots and finely chopped herbs. Let it cook a couple of minutes. The wine came in, and fil

Gigot de chevreuil grand veneur (the Hunter's venison)

Subcutaneous fat meat with bacon by making some incisions with a pointy, sharp knife, and Jack bacon into the meat (you can also ombinde the meat with bacon slices before frying). Mariner animal in a mixture of wine and herbs. The meat of the deer should be ma

Forelle blau (Blue forel)

Make a Fund by cooking herbs and vegetables in water for about ½ hour. In order to get a blue forel, it is absolutely essential that the fish is freshly caught and killed, just before it is used. Clean the fish very carefully and cautiously, trying to touch