Poussiner, pan fried with green grapes

Ingredients for Poussiner, pan fried with green grapes

Instructions for Poussiner, pan fried with green grapes

To prepare the Poussiner, pan fried with green grapes recipe, please follow these instructions:

Poussinerne thawed slowly in the refrigerator. They cleaned and rinsed and dried with paper towel.

Wind ruerne rinse, halve and remove the stones.

In a heavy-based frying pan, melt the butter. Poussinerne Brown in the golden brown butter and seasoned. Vermouth and water is added. Court FRY on low heat and under the lid for 20 min. before the grapes were added. The Court brought to a boil again, and that further FRY under the lid, the poussinerne are quite tender. Bullet hole on the inside of the thigh. Kødsaften, which here runs out, must be clear, so is poussinen done.

Poussinerne taken up and packed in foil, so they are kept warm, while the sauce is prepared.

Sauce: Juices into the Pan, add broth and cream, smoothed over with meljævning, cooked through 5 min. and season.

Serve with vegetables, potatoes URf.eks. oven-baked French fries. Oven-baked French fries: 1-1 1/2 kilograms of baking potatoes, 1 teaspoon. Herbes de Provence, Monini olive oil and coarse salt. The potatoes peeled and cut into oblong strips of 1 cm. thickness. Saucepan set in 240 degrees C hot oven.

Pommes fritterne place in a plastic bag with the spices and oil, and shake together in the bag. Pommes fritterne pour spread out on the hot roasting pan and bake for about an hour, where under the 1/2 reversed once, so they are crisp and Brown.

Serve immediately, sprinkled with coarse salt.