Biksemad a'la smoked medists

Ingredients for Biksemad a'la smoked medists

Instructions for Biksemad a'la smoked medists

To prepare the Biksemad a'la smoked medists recipe, please follow these instructions:

The potatoes are peeled and boiled approx. 20 minutes in low salt water.
Once they have cooled, they are sliced ​​and ready for later.
Chop the chop in the tern and wrap it in a sauté pan with the smoked medisers cut into 5-10 mm thick slices.
Make sure the medist is lightly burned, but avoid licking onions and bacon.
Add the cooking margarine and pour the slices of potatoes before the butter completely breaks.
It all turns now for approx. 5-10 minutes, so the potatoes get a little crust.
Add broth, cream, tomato paste and the remaining spices apart from the parsley.
Add corn and peas.
Make sure to turn the whole content well together so that no concentrated amounts of eg. puree.
The dish will then just boil to add a little corn starch, and before serving, sprinkle generously with freshly chopped parsley.

tips:
Since it is biksemad with an ice cream of Swedish sausage, you have unmatched variation options by temperament. Try the perl onion, or omit the tomatoes and tomato puree, and instead use meat residues from the day before, along with the smoked medists, to make it more like a real bacon. For this purpose I feed the potato slices, but it takes almost ½ hour to cook them well, and then the onion and bacon must be added after approx. 20 minutes. Server possibly. Fried eggs, beetroot, coarse bread, miscellaneous ketchup, English sauce etc. to. The garlic is also very good.