Mains recipes

Fried steak fillet with anchovies

Sprinkle some salt and pepper on the stewed fillets and stir in butter on a pan for approx. 10 minutes on each side. Make the anchovy marinated by chopping the anchovies nicely and squeeze the juice of the lemon. Stir marinade together with anchovies, lemon

Marinated stone bider fillet with herb mix (Kvabso)

Remove the barriers on the fillets, or ask the fishmonger to do so. Cut the fillets into pieces of approx. 5 cm, and put the fish pieces in a bowl. Overlay the fish with soy sauce and white wine and let the fish pull in the marinade for approx. 15 minutes.

Fried stone bites

The fish is cleaned and filleted. Then put it in the kitchen sink and sprinkle with a little coarse kitchen salt. Boiling water is poured over the fillets, as the consistency becomes very nice. After draining, the fish is paned and butter or margarine and a li

Freshly roasted marinated stone biderrog with vodka and lemon

Stenbider scrapes, bowl in large bowl of ice-cold water and whip with whipping to collect barriers. Rinse the rice regularly When finished, pour the roast into a sieve and sprinkle with salt and pull the sieve. The potato is grated on raw rice and is formed

Stone bites with carrots in wine sauce

Sprinkle onions and carrots in 4 and place them in a bowl of coriander seeds, white wine and lemon juice and let it go to the next day. Take onions and carrots up and cut them into small terns and wipe them with a kitchen roll. Sauté them in 5 g of butter u

Stenbider in making

Get the fishmonger to flee the pebbles. Cut it for approx. 3 cm. Thick slices. Mix water, vinegar, salt, peppercorns and bay leaves in a saucepan. Put the fish tanks in. Heat the mixture slowly to the boiling point. Foam carefully the layers so that it rema

Blinis with two kinds of stone beetroot

Milk and creme fraiche lunes and stir with yeast, add honey, egg yolks and stir smoothly. The dough raises for 45 minutes. Afterwards, whites are turned in and baked immediately for approx. 1 cm thickness. The rack is placed on top with cream fraiche and on

Casserole with butterdej

Peel the parsley and mix with the rasp. The bitter fillet is turned into eggs and rasp with parsley. The rice is boiled in leachate water for 20 minutes. Creme fraichen is whipped stiff and turned with the rogue. The fillet was lighted easily on the pan