Fried ribensteg with rødløgs Compote

Ingredients for Fried ribensteg with rødløgs Compote

Instructions for Fried ribensteg with rødløgs Compote

To prepare the Fried ribensteg with rødløgs Compote recipe, please follow these instructions:

RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. If the butcher has scratched the roast so go the after, sometimes ridsningen not deep enough – especially not in pages. Com coarse salt, cracked Bay leaves, cloves and peppercorns down between all swords. Put tinfoil on the bottom of the roasting pan. Put the roast on a rack in the roasting pan, so the rind is as straight as possible. Set roasting pan with roast in the middle of a cold oven. Turn on the oven at 200 degrees and let the roast stand for about 1 ½ hours, the meat is done. Take the roast out of the oven. The rind should not be completely crispy, then Brown the roast at 250 degrees. Let the roast rest for approximately 20 minutes without being catered to. The meat can be served hot or cold.

Rødløgs Compote: Arrow rødløgene and chop them roughly. Came the onions in a pan with red wine, vinegar, honey and star anise and let it boil at medium heat-for they begin to mørne and lagen disappears into an almost syrupy consistency. It takes 30-40 minutes. Season with salt and pepper and garnish with parsley when serving.