Dried back of gotlam with tomato cream

Ingredients for Dried back of gotlam with tomato cream

Instructions for Dried back of gotlam with tomato cream

To prepare the Dried back of gotlam with tomato cream recipe, please follow these instructions:

The bristle is cut first from the back. Then bake the rest so that the two fillets hang the same in one piece. Finally, unclean meat from the legs is cut.

The broth is brightly cooked and seasoned with salt and pepper. The ureal meat is chopped and stirred for a father with cream cheese, herbs and garlic. Lightly whipped eggs are stirred and the farmer is cooked. If you have a food processor, all the ingredients for the father can be quickly chopped and stirred together.

The fathers are distributed on the inside of the bony back. The black bread is laid in the middle, the meat is rolled together and sliced ​​with meat wire like a thick sausage.
Bring it lightly into butter and finish it in the oven at 200 degrees. Give it twice 20 minutes, with a 20 minute rest between each seasoned with salt and pepper.

Tomato Cream:
The tomatoes are scalded and freed for skin and kernels and chopped roughly. They are lightly sliced ​​in the oil in a saucepan with vinegar and garlic. Thyme and fond is added and it is boiled vigorously until it is reduced to half. The thyme is removed and cream cheese is whipped in the sauce into small lumps. After taste, the sauce can be further cooked with a little cold butter, whipped in the hot but non-cooked sauce in small lumps. Finally, season with salt and pepper.

Serve the meat platter in fine slices on a bottom of tomato cream and give small boiled potatoes and season's best vegetables.

tips:
It's no shame to use tomato tomatoes, which often taste more than the fresh ones.

Lamb mice often sit on their backs. If that is the case, it can be sliced, slightly shaken in butter and served to court.