Recipes with Virgin olive oil

Carpaccio of salmon with tapenade and salmon ROE.

Have the fishmonger to slice the salmon VERY thin out or freeze the salmon easily and cut it fine with a salmon knife. Sauté the finely chopped onion in the oil in a frying pan-they just need to be "transparent"-NOT Brown. Pour over the onions in a bowl and le

Tarragon and champagne mustard

Put mustard seeds to soak overnight in the vinegar. Came the mixture in a blender, add mustard powder, sugar and salt and blend until it is evenly. While the Blender is running, add the oil gradually. Stir in the tarragon, came the finished mustard in sterile

Sherry vinaigrette-Sherry vinaigrette

Whisk the sherry wine vinegar and sherry along with olive oil, season with salt and pepper.

Turkey pan with screws

Clean the vegetables and cut them into small slices. Fry the meat in the oil by strong heat in the 3-5 minutes. Take the meat out of the pan. The vegetables and spices in pan and FRY by excessive heat and stirring constantly for 2 minutes. Corn flour

Løgsild

Rinse, cut the dorsal fin of the herring. Fold the herring fillets out with meat side up, sprinkle with a little salt and freshly ground pepper and the juice of ½ lemon. Fold the herring together across. The onions peeled and cut in rings, which are broken up

Asian yogurt chicken

Cut each chicken into 6 pieces (breasts, thighs and drumsticks). Mix all ingredients for yoghurtmixen and pour this over the chicken. Lots thoroughly and mariner flesh in the refrigerator overnight. Sauce: Hot Virgin olive oil up in a pan. Add the garlic, r

Marinated lamb with thyme, lemon and sauce Jus

Lamb Club must lie in the marinade for 2 hours, then cooked in the oven at 180 ° in 11/4 hour and then rest for 15 min. The fennel lengthways into cut into small cubes and sauté in butter. The potatoes peeled and cut into thin slices. Come on alternately fe

Pork Tenderloin with celery-æblesauté and crispy parma ham

Tenderloin: Tenderloin of Stucco: there sits a long late down the side to be away and then sits there is also a long and thin, original muscle, called "chain muscle", which must also be of. It tastes very fine but but should FRY only because it must have short