Recipes with White wine

Braised sirloin in tomato and lemon

Season the meat in oil and season with salt and pepper and place it in a pan. Step at 175 ° for approx. ½ hour. All vegetables are cleaned and cut into coarse tern and come to the meat, the tomatoes are cut through and attached. White wine, lemon juice and

Chickens Fund

Mix all the ingredients in a saucepan and warm slowly and let it boil approx. 1 hour. Match the soup in a nice piece of cloth or a cloth and they have a fund. If you want a thicker glace, cook it all once again until it's thickened.

Calf fillet in white wine

Cut the meat into cubes of 2x2x2 cm. Stir the meat at high heat in the oil in a saucepan for a few minutes. Add white wine and simmer 2-3 minutes. to. Bring sage and taste with salt and pepper. tips: Kalvekam is the piece that corresponds to the right hand

Trout Mousse

Pile the trout free of skins and legs. Boil the egg hard boiled. Place the house block for gentle 8-10 minutes in plenty of cold water. Rinse and dry the lemon. Peel the skull well in a small bowl and squeeze the juice over. Heat the wine in a saucepan a

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.

Gourmet crayfish

Season the finely sliced ​​mushrooms in 25 g of butter, add finely chopped onions. Tomatoes with juice are squeezed through a fine sieve into the pan. The small-scale brothel is brought together with salt and pepper. It all sorts a little after which cream com

Fennel Soup

Pour the olive oil into a large pan, add the chopped onions and let them fry until they are soft. Add the garlic and simmer with approx. 1 minute. Add fennel, courgette, tomatoes and basil. Stir well, turn to medium heat and simmer for 2-3 minutes while sti

Mariscos a la costa brava (shellfish in spicy tomato sauce)

sauce: Heat the oil in a thickened pot. Bring onion and garlic and simmer until the onions are clear, but not brown. Stir chopped tomatoes that are free from skin and kernels. Cook the sardine fillets roughly and bring them tomato sauce, bay leaves, oregano,