Apple-glazed neck fillet with white asparagus and green herb cream

Ingredients for Apple-glazed neck fillet with white asparagus and green herb cream

Instructions for Apple-glazed neck fillet with white asparagus and green herb cream

To prepare the Apple-glazed neck fillet with white asparagus and green herb cream recipe, please follow these instructions:

Orange Reduction: Squeeze the juice of the oranges. Bring the sugar into a pan and let it caramelize, ie. Turn light brown and floating. Take care, it can quickly get too dark. Add orange juice. Remove the foam. Boil until there is 1-1½ dl left.

The meat: The dop neck filet dries with a kitchen roll. Season with salt and pepper. Brown the meat on all sides on a pan in hot oil. Add the butter. Put the meat in a refractory dish. Put some twigs of rosemary and thyme and half the garlic. Pour the orange reduction over the meat and add broth. Put it in a cold oven. Turn on the oven at 180 degrees and allow the meat to stand for 1½ to 2 hours. Drip the meat with the dishes in the dish regularly. Remove the meat from the oven. Grab it in a stanniol and let it rest for approx. 20 minutes. The cloud from the meat is sown and boiled, so there are approx. 1 dl left. Taste the sauce to.

Sprinkle: Turn on the oven at 250 degrees. Put the spoon slices in the oven and put them in pressure. For example, put them in a foil tray and put another one on top. Push them well together. Leave it in the oven for approx. 10 minutes until it's crispy. In this way, completely flat slices of crispy sprouts are obtained.

Grønærte cream: Chop well and swirl it in butter in a saucepan. Add peas, broth and smoked spoon and boil for a few minutes. Take the spoon up. Pour the remaining in the blender with a handful of parsley. Blend it Bring the cream in a pan and let it boil. Pour / squeeze the blender into a saucepan. Warm it through and taste before serving.

Asparagus: Peel all the white asparagus and cut the bottom, cut piece. 4-8 asparagus cut into very thin long strips, eg with a potato peeler. Chop the heel very well. Mix the dressing of oil and vinegar and season with a little salt. Chop parsley. Put asparagus on a dish, pour the dressing and sprinkle with onions and chopped parsley. Boil the rest of the white asparagus in water with a little butter and salt. They must be cooked until they still have a bite. Notice them with a clock technology. Cooking time is approx. 3 minutes.

tips:
The green herring cream can be made from frozen, very fine peas, without the pea season. Instead of the neck fillet, the dish can be made with pork chop without sword or ham. The cooking time is then 45-60 minutes for pork chop and 30-40 minutes for skinkemignon. On the plate, see the apple oranges shell. It can be made as follows: orange peel blanched, ie Put into boiling water and give a boil. This is done in five teams of water. Then cook the orange peel in sugars. Place the dishes to dry in the oven at 100 degrees for approx. 2 hours. Now they should be hard and dry. Blend them and terminate the roughest pieces. They can be blended again. Store them in a can and use them to decorate the plate or to decorate the desserts