Thymus in Morel sauce on butter fried herb polenta

Ingredients for Thymus in Morel sauce on butter fried herb polenta

Instructions for Thymus in Morel sauce on butter fried herb polenta

To prepare the Thymus in Morel sauce on butter fried herb polenta recipe, please follow these instructions:

Polenta
• 1 triangular terrine form is sprayed with fat and fores with baking paper and sprayed again. • a little parsley and thyme chopped fine • 8 dl water salt and pepper to taste boil up with: • 2 dl whipping cream and sprinkled with whipping: • under the 1/2 package polenta flour. The mixture is cooked under constant whipping in 2 minutes. Parsley and thyme in and the porridge is poured into the lined shape and smoothed out. Filmed, cool.

Morel sauce
• 50 g of dried Morels are soaked in water in 3-4 hours, afdryppes and cut into rings. 200 g fresh morels in season can be used instead. • 1 large shallot--peeled and chopped finely and FRY in: • 30 g butter. Morklerne be fulfilled by, seasoned with salt and pepper and sauté for a few minutes. There déglaceres with: • 1 dl white wine, which boils up and plus: • 2 dl Fund be reduced and added: • 2 dl whipping cream, there is reduced until the sauce bubbles thickly. Be saved.

Brislerne
• 1 kg of calf thymus is diluted in 10 minutes in running cold water and are poached for about 45 minutes in the Court-bouillon: • 3 liters-2 litres water 1 liter Fund-3 dl white wine-2 cloves of garlic-1 carrot-peeled and sliced-1 onion-peeled and piqueret with cloves-1 blunt celery – peeled-2 kv. thyme 5 g white Peppercorn brislerne cooled by in the broth, afhindes while they are still lukewarm and put it back in stock until serving. A little Chervil for garnish

Serving: Polentaen taken out of the mold, cut into cm-thick slices (7 pieces), seasoned and fried on a hot pan with butter. Onto the on paper towel or similar and place on warm plates. Brislerne cut into 7 uniform slices, seasoned with salt and pepper and FRY in a little butter on both sides and put up with a little white wine and déglaceres Forehead. Morel sauce is poured on and given a quick rehash. Brislerne place in the sauce, which tasted to, and served on polentaen. Garnish with Chervil.