Recipes with Leeks

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.

Sweet sir red fish with fried rice

The fish fillets are cut into 3cm thick spells. The marinade is whipped together. The fish and marinade are placed in a plastic bag and drained in the refrigerator for 30 minutes. The fish is deepened until it is golden, approx. 3 minutes and drain onto kit

Mussel soup III

Pears and celery are cut in ½ x ½ cm and swirled in a pot of chopped garlic. When the vegetables are ready, add the white wine, which is boiled until it is reduced to approx. The half. The fish bouillons are added and boiled. The drained mussels come in and

Juliennesuppe

The vegetables are made. The onions are peeled and chopped small. Peel carrots, potatoes, parsley and celery. Tear them on the rough side of the roast iron. Cut the root and top of the pores, save the last. Cut the pores into narrow rings. Then a soup of pear

Pastagratin with ham

Cook the pasta in water with salt and let it drip off. Clean the pores, fling them (not completely) and cut them into 5 cm long pieces. Boil the pears in a little water. Mix the cream fry with ginger and add garlic, salt and pepper. Turn pasta and ham stew

Pasta gratin

Put the meat in the oil until it crumbs and changes color. Clean and cut the pears into thin rings. Bring them together with tomato sauce and water and simmer for 10 minutes until it is quite thick. Season with salt and pepper. Grease a large refractory dis

Stenbiddder i fad

The vegetables are cleaned and cut into not too small pieces and shaken easily on the forehead. Place the vegetables (except mushrooms) at the bottom of a refractory dish and put the fish over and finally the mushrooms. Overdo it all with a ½ bottle of white w

Chopsticks with sugar peas

The meat is cut into cubes of 3 cm and browned on the forehead and placed in a pan. The onions are chopped and chopped ready and put into the pan for the meat. The pan is boiled well with broth, and the scraps are placed in the pan. Sprinkle with salt, pepp