Recipes with Saffron

Salmon stuffed poulard tureen

Udben poularden by cutting it up along the back and work along the legs all the way around, the remote also lårbenene. Drag the femur into the body. Chop laksekød with shallots and salt on food processor and add cream and eggs. Season with pepper and nutmeg an

Chicken curry soup

The day before: Bring the cleaned poulard boil well covered by water. Remove the foam when it boils add the lemon slices, salt, onion and soup and cook poularden softly under the lid may about 45 minutes. In the afternoon: take poularden up, foam fat from s

Provencal fish soup

Clean the fish and Pat it dry. Share it in smaller pieces and season with salt and pepper. Chop onion, garlic and carrot. Slice the leek/spring onions and pale celery slices and tomatoes in both. Ophed a bit of oil in the General role. Saute the onion, garlic

Rainbow Trout-Roulades with saffron sauce

'S and filetér trout, remove all bones. Sprinkle with salt and pepper on the kødsiderne of the fillets and roll them together as Roulades. Put them with the joints down in a baking dish. Pour the wines by, cover with foil and set the dish cold, while the sauce

Salmon cutlet in beurre blanc sauce with saffron

Scrape the skin side of the fish free of mucus and dandruff. Rinse and dry the fish. Share it in 4 equal pieces, with the skin still on. Share once again fish strips in half, but cut only through flesh, so koteletterne can be folded out know that fur keeps the

Saffron bread

Crush the Saffron very finely in a mortar with a little sugar. Stir the yeast into the dejfadet with a bit of the cold milk and add the egg. Mix the fat throughout the rest of the milk and warm the mixture. Pour the yeast, add salt, sugar and saffron. Knead

Saffron pickled China radishes

Peel and cut your radisen China into thin slices. Bring the water, vinegar, sugar, peppercorns and Bay to a boil. Add the saffron and turmeric and pour the boiling liquid over China peanuts. Let peanuts stand and pull for the day after. Tips: Served as an

Couscous with lamb, Apricot and almonds

Cut the meat into large pieces. Put all the ingredients for the broth in a saucepan and cover with water. Bring to the boil and foams away impurities. Simmer a 1/2 hour. Peel the carrots and turnips and halve them. add them together with apricots and almond