Mains recipes

Grilled Oyster Sauce with Caramel Cream

Butterdej blade: Cut the butterdejen / peel into two leaves and bake over the bottom of a oven dish, approx. 5-6 cm. high. Duchesseblade: Put the potatoes in water without salt, boil tenderly, steam dry, mashed and mix with butter and egg yolks, salted wit

Baked salmon in lime-cream spinach

Opto spinach. This can be done by steaming it in a sieve if you have to rush. Press the spinach free of moisture. Bring some butter on a pan and steam the spinach for a few minutes. Sprinkle flour on spinach and add whipped cream and boil for a few minut

Baked salmon with spinach, red onion and curry

The red onions are peeled and a cross is cut in the top. Put some butter in the cross and sprinkle with salt and pepper. Place the onions in coarse salt at the bottom of a refractory dish and behind the onions in the oven at 210 degrees C. Alm. Oven for approx

Diced salmon with sweet red pebersauce and fried pork

The salmon is divided into two. Place a piece of 700 g in a greased, oven-proof dish with the skinside downwards. The rest of the fresh salmon is chopped with a knife and mixed with herbs, salt and pepper. The fathers are spread on the fillet in a smooth layer

Salmon in Norway seaweed with tomato sauce

Pure: Peel celery and carrots - boil them in salted water and blend the cooked vegetables together with chopped parsley. Season with salt, pepper and grated nutmeg. Tomato Salsa: Cut the tomatoes in quarters, grab the kernels with a spoonful of meat. Roll

Grilled salmon sprouts

Cut the salmon in wide strips of approx. ½ cm thickness. Put them on the spears. Let them slip over the spear. Place the honey over and place them under the grill in the oven. Flip them frequently and come if needed. A little more honey on. Step them about 10

Baked salmon with marmalade and raw potatoes

Fold the parma ham around the salmon and brush with olive oil and season with salt and pepper. Pour the fish in a hot oven at 200 degrees C. alm. Oven for 20 minutes. Peel the potatoes and cut them in both, dry them if necessary. Put in a dish and put

Salmon turné on ratatouille with crispy parmasan and couscous

Ratatouille: Ratatouille base can be made the day before. The tomatoes are scratched at the bottom and blanched in boiling water for 8 seconds, then they come in cold water. The skin is removed and the tomatoes are divided into 4, with a knife removed the cor