Appetizers recipes

Salmon Mouse

The house block is soaked in cold water for 5 minutes, taken up and melted in a water bath. The salmon is blended in blender or meatballs together with fish soup, cream and dill. Stir the melted husblas in and mash the mousse with lemon juice, salt and pepp

Red leafy salad with green asparagus and panchetta

Cut the ends of the green asparagus and blanch them gently in water with a little salt and butter in. They still have to bite in. Rinse the red leaves and cut them into rough strips. Oil, vinegar, salt and pepper are mixed in a bowl and whipped until the

Carrot soup raw

1 kg carrots and 1-2 cm ginger juices. The juice is blended with 1-2 avocados, 1-3 cloves of garlic, the juice from 1 / 2-1 lime fruit (ripe if the color is over in the yellowish) and 1/2 cm fresh red chili without kernels. Season with pepper, tamari, an

Beignetdej for deep fried shrimps

Mix flour, salt, water, beer and oil to a lump-free leveling. Leave it rest for ½ hour. Whip egg whites stiff and put it in with light hand. Wipe the prawns well before they are dipped in the dough and frying pan. Let the shrimp dripping on greasy pap

Lamb Mousse

The lamb, onion and margarine are blended into a mousse. The house block is softened in cold water for 5 minutes. The mushrooms are made clean and cut into slices, after which they are seasoned with finely chopped red onions for a few minutes. A little f

Mackerel in krondild with celery-beetroot salad

The fish are filetized, but the skin is to be preserved. Put them tightly together in a small oven-proof oil-fried dish with the skin side up. The white wine (or water and lemon) is given a boil of krondild and poured over the fish which should not be covered.

Toasted bread with shampoo and mustard

The butter is cleared. Melt it in a saucepan and simmer for a few minutes. Put it in a teflon pan through a cloth or coffee filter. The four slices of bread are shaken in it. Stopped and coarse sliced ​​mushrooms are shaken short and quickly in the foreh

Red tuna and mussels a la nage

The red tails are filetized and flaked (ask the fish shop for that). The mussels are thoroughly scrubbed with a stiff brush. If some do not want to close, they will be discarded. Carrot, onion, white wine and 3 dl. Water is boiled. Let it boil until the