Helleflynder creinets with peas bonne-femme

Ingredients for Helleflynder creinets with peas bonne-femme

Instructions for Helleflynder creinets with peas bonne-femme

To prepare the Helleflynder creinets with peas bonne-femme recipe, please follow these instructions:

rissoles:
Hook the fish on the meat hopper with a hole size of about 8 mm or with a large knife. Mix salt, freshly ground black pepper, finely chopped capers, finely chopped onions, chopped dill and a little lemon juice. Let it pull in the fridge approx. 1/2 hour.

Form 4 fish buffs and put them on a slip-light-pan in olive oil until they are golden on both sides, 2-3 min. per. page.


Peas bonne femmes:
Bacon cut into tern, which is easily shaken with butter and pearls. The peas are added and warmed well. In the end, turn into the shredded salad and season with salt and pepper.

Serve with boiled potatoes, lemonade and dill to decorate.