Roast the saddle with cream sauce

Ingredients for Roast the saddle with cream sauce

Instructions for Roast the saddle with cream sauce

To prepare the Roast the saddle with cream sauce recipe, please follow these instructions:

Cut the small mørbrader from which sits on the underside of the back, and save them for later use. Trimmings back, and rub with salt, pepper and crushed juniper berries groftkværnet. Put butter in slices of meat.

Make a opbagt sauce of butter and flour, with added broth, milk and cream and jelly and let it boil well through. Color it with a little colour, and season it with salt and pepper.

Put the animal back diagonally in ovnbradepanden to Browning at 250 degrees c. alm. oven for 10 minutes. Reduce heat to 170 degrees c. alm. oven, pour the boiling sauce over meat, and let the back further in ca. 45 minutes roast. Tag animal backs up, wrap it in aluminum foil with a few tea towels around, and let it rest for 10 minutes.

Rub the small mørbrader from the underside of the back with crushed juniper berries, salt and pepper, and cook them quickly in hot butter on the forehead 1 1/2 -2 minutes on each side. Take them up, and wrap them well into the aluminum foil with dish towels around.

Boil the pan with a bit of water/broth, and pour it into a pan. Add the gravy from ovnbradepanden, whipping cream and mashing danablu, and let the sauce Cook through before the season and sis in a sauce pot.

Glow dorsal fillets from the leg, and cut on the bias into slices. Cut also the pan-fried mørbrader in oblique slices, and put the meat back on your back, so it looks quite out.

The apples are cooked tender in syrup with a little lemon juice and filled with sour jelly