Appetizers recipes

Carpacio

Bank any. The meat thinner with the palm of the hand. The slices may be so thin, they should almost be scratched off the plate. Distribute the meat slices to 4 large plates. Sprinkle the meat with lemon juice and sprinkle with salt and pepper. Decorate with Pa

Chicken liver mousse

Dip the chicken spoon up and remove if necessary. prevent. Wipe the liver well and brown them in golden butter in a pan for approx. 3 min. They must be pink inside. Take the liver up and cook the pan off with the port wine. Cool pandesky and live a little.

Trout Mousse

Pile the trout free of skins and legs. Boil the egg hard boiled. Place the house block for gentle 8-10 minutes in plenty of cold water. Rinse and dry the lemon. Peel the skull well in a small bowl and squeeze the juice over. Heat the wine in a saucepan a

Lumpfish Mousse

Smash the smoked bites, remove bones and split the meat into smaller pieces. Stir parsley and roast together and add the diced dill or chives. Season with lemon juice, salt and pepper. Whip egg whites stiff with a knsp. Salt and turn it into the fish stock.

Tunrand

Let the tuna drip into a sieve. Whip the cream stiff and turn Mayonnaise and Cream fraice in, taste with tomato chips and tabasco. Melt the house blossom and put it gently in the mass while stirring, divide the tuna apart and finally bring it in. Fill in a bor

Smoked stone bites on salads, with roast and capers apple dressing

The salads are rinsed and freeze for coarse stems. The tomato is rinsed and freed for cakes, tomato meat strips. The apple and belseller angel are rinsed, freeze for threads, peel and apples, cut into fine tern and enter the skinny milk product. Capers and fin

Dim sum

Chop the soaked mushrooms and set them aside. Mix corn oil with the water. Stir soy sauce and sake / sherry in. Set aside. Heat a wok over high heat to the smoker, add 2 tablespoons of oil and stir the meat while stirring until it has changed color, appr

Virgin lobsters with garlic and lemon sauce

With a small pointed scissor cut a 1 cm wide groove at the top of the virgin skulls, opening the meat to the meat. Lay the virgin hops side by side in a dish and sprinkle them lightly with salt and pepper. Sprinkle with lemon juice, and add butter, parsley and