Recipes with Celeriac

Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale

Poul standards cleaned well. Freed from the skin. The 4 poulard breasts and a bit of lårkødet is cut of, plumped out, placed on a buttered piece of parchment paper. Mushrooms, dill and onion chopped fine, sauté in butter tilsmages with salt and pepper, cool

Roast poussin in vinsauce

Poussinerne split. Brown in a pan with the chopped onions, carrots, sliced, whole cloves of garlic and celery cut into smaller pieces. Came white wine and ¼ l. of water and let it simmer for a ½ hour. Smooth the sauce a little and season with salt and pepper.

Poussiner with tomato/celery compotes

Rose poussinerne in a pan together with thyme, onion and the crushed juniper berries, in approximately 20 minutes. Let rest for 10 minutes before poussinerne breast and thighs cut off for serving. Cut the madæblerne in both and fry them in duck fat and oliv

Lemon Braised Shoulder Of Lamb

Lamb shoulder boned, bone end saves of shaft and polished. The bow is filled with citronfiletter, dill and a little Rosemary, seasoned with salt and pepper and laced. The herbs are cleaned and cut into appropriate pieces to braiserunderlag. Bow Brown of in bra

Veal medallion on sellerimed Shiitake Mushrooms and cream sauce

Saute the shallots in the butter in a small saucepan, lightly add the redecorated mushrooms, sprinkle with salt and pepper, and toss them with a couple of minutes. Part celery tuber in thin rods, and sauté them Golden in browned butter. Sprinkle with salt, pep

Ox tyndstegsfilet in oven with squash gratin

Turn on the oven at 250 degrees c. alm. oven. Prepare the roast. Put the roast on the grate over a small baking pan and Brown it in about 10 minutes. or to the fat is golden. Clean the vegetables and cut them into small pieces. Take the roast out of t

Hvidvinspochéret rainbow trout with cream boiled spinach

If the trout is frozen, thaw it in the fridge a couple of 24-hour or other cool place. On the kitchen table, covered overnight. However, it is indisputable that the fresh fish is the best. Clean the fish and scrape as many scales as possible. Here pigeons d

Perlehøne breast baked with herbs and bacon

Start by turning on the oven at 225 degrees C. Free bacon crunch for the rind and cut it into small cubes. Wash the vegetables and cut carrot and Leek in ½ cm thick slices and fennel and celery in similar pieces. The steam then bacon and vegetables in 1