Recipes with Salt

Asparagus salad in saffron-egg dressing

Cut the asparagus for approx. ½ cm thick slanted pieces. Dressing: Boil water and saffron until it is almost dry. Squeeze garlic into the pan and mix the oil in; Cool the mixture. Whip the egg yolks together with a little salt in a bowl. Add saffron oil during

Asparagus salad with corn sauce

Asparagus is flushed and the hard end is cut off and the asparagus sticks bundle into 4 bundles. Bring rich water with salt and sugar into boil and boil the asparagus for 10 minutes. Mushrooms are cut into slices. The onion is chopped and mixed with chopped ca

Asparagus with mousseline sauce

Asparagus is cooked and steamed, placed on a dish and kept warm. Butter or margarine melted. The egg yolks are whipped together with lemon juice over water bath until it becomes thick and creamy. Butter or margarine is whipped for a little while. The sauce

Aspars with stirring butter

Stirred butter: Stir butter with the other ingredients and cover it approx. ½ hour. Stir the butter up before serving and put it in a small bowl. Bring the half asparagus into boiling water with salt and boil them 2-3 min., After thickness. Let them drip in

Asparagus with spice sauce

If you use white asparagus, they must be peeled from head to foot, they should not green. Rinse the asparagus in cold water and crush the wooded end. Boil asparagus in salted water 2-3 minutes for the green and 6-7 minutes for the white ones. Let them drip and

Asparagus with fresh scallops

The ingredients for the court bouillon are boiled together for 20 minutes. The sauce: To the curry of the court-bouillon it will boil for 1 dl. Asparagus is boiled, 3 minutes for the green and 4-5 minutes for white asparagus. With the short cooking time, t

Asparagus with baked spice butter

Prepare the herb butter by stirring the slightly soft butter with the finely chopped herbs and season with salt. Form the butter to a small block, at least 2 cm thick and 4 cm wide. Put it in the fridge until it has got stuck. Then cut it into 2 blocks of 2 x

Lemons with tuna filling

Cut a lid of the lemons and burrow the contents with a spoon. The tuna is dripped and mashed with the rest. Finally cook the cream cheese and taste with lemon juice. Come tuned in lemons and decorate with chives. And red onions. Serve with bread for.