Medallions with Cauliflower Salad

Ingredients for Medallions with Cauliflower Salad

Instructions for Medallions with Cauliflower Salad

To prepare the Medallions with Cauliflower Salad recipe, please follow these instructions:

Wash the potatoes thoroughly, turn them in oil, salt and pepper and add to a heat-proof platter. Style of the dish in the oven at about 180 degrees for about 1 hour to the potatoes are golden and tender.

Chop the onion finely. Cut two strips of lemon rind with a potato peeler, and share them into thin strips. Came the onion, lemon zest and chopped herbs over the potatoes by serving.

Cut the cabbage into very small florets on the flower 1-2 cm. Joined them in a bowl. Grate the bread in a toaster and cut it into small cubes as bread croutons. Grate sunflower seeds on a dry pan. Sprinkle a little salt on. Mix cauliflower, bread croutons and sunflower seeds. Stir oil with lemon juice. Season with salt and pepper and pour dressing over when serving. Turn picked parsley in.

DUP medaljonerne dry with paper towel. Butter mustard on one side. Deep mustard since in finely chopped red onions and then in flour. Season with salt and pepper. Heat the oil in a small pan at good heat. Brown the meat 1 minute on each side with rødløgs side down first. Turn down to medium heat and fry the medaljonerne finished about 2 minutes on each side.