Recipes with Oil for frying

Deer with chanterelle mushrooms and seasonal vegetables

Rådyrryg: cut the fillet from the leg and place it aside. Sauce: cut the anchovies into pieces and brown them in a large frying pan with onion and carrot. Add the red wine and a sprig of thyme, reduce to 1/3. Pour the veal and Cook, covered, on Fund for abo

Spicy flank rose

Stir in oil, lemon juice, spices, garlic and pepper together and brush the marinade on the meat. Let it soak in cool 3-4 hours. Heat a skillet with a little oil well up. Sprinkle the meat with salt and fry it in 7-8 min on each side by the Mediterranean heat.

Deep-fried shrimp and vegetables

Beignetdej: beat the egg yolks foamy and add water. Wheat flour, maizenamel and baking soda mixed into the egg yolks a little at a time. The spices are added at the end. Dough should be thick, but it must be shaping up on the shrimp and the vegetables. Clea

Rødsalat, deep fried

Cut the salad into four parts and turn it first in egg and flour and then in breadcrumbs. Warm oil in a large pan and fry the salad until it is golden. Put the salad in fatty sucking paper and sprinkle with salt. Mix the hazelnuts with parmesan, olive oi

Deep fried mackerel with parsley-chili pesto

The mackerel's and free them for skins and bones. Cut the fish into appropriate pieces and dry them well in paper towel. Beignet-batter: Whisk egg yolks foamy and add water. Wheat flour, corn flour and baking powder, mix in the egg yolks a little at a time.

Deep fried chicken with soy sauce

Cut the chicken meat into large cubes. Whisk the juice from a lemon, soy sauce and vinegar together and pour the marinade over the meat. Let the meat pull in the marinade for at least 30 minutes. Then allow it to drain and save the rest of the marinade for sau

Seagull with foie gras and raspberry

Sauce: Breast and thighs from the Gulls are cut from the hull. Breast and thighs are saved for later. Hull Brown well in the preheated oil, add the white wine and boil it down by half. Then add the water, finely chopped shallots, thyme and basil and reduce aga

Pigeon or Seagull breast baked in cocotte, with butter whipped fûmet and small sat

Breasts cut of pigeons (the gulls) (thighs can possibly be served á party, or saved to a confit or second starter). Breasts Brown lightly on the forehead for about 4 minutes. Father: Turkey meat that is cut into smaller pieces, blended in the food processor