Oven-baked sletvar m. root vegetable panade

Ingredients for Oven-baked sletvar m. root vegetable panade

Instructions for Oven-baked sletvar m. root vegetable panade

To prepare the Oven-baked sletvar m. root vegetable panade recipe, please follow these instructions:

Sauté the root vegetables in a little oil or butter, add the cream and boil into the mosagtig texture. Turn the bread crumbs in the mass and season with salt and pepper (a little loud so it gives flavor to the fish).

Fill panaden into the cut pocket and rear the fish in the oven at 175 gr in 25-35 my depending on fish size.

Serve with salad and small potatoes. 3 x accessories/garnish

Spinatmouse: get all ingredients except cream in a blender and blend it for fine pureed mode. Term it and add the cream. Bake in casserole dish in a water bath aluform or refractory in the oven at 150 Gr. in 15-20 my

Vegetable timbale: whisk eggs and cream together, then add the vegetables to taste with salt and pepper. Bake in a greased form v. 140-160 gr in 20 min.

Eggplant burger: cut the bottom and top of the Aubergine and knockout middle piece in 3-4 mm thick slices. Roast the slices on both sides until they are golden and let them drain on fat sucking paper. Chop the rest of the Aubergine into cubes and it came in a heat-proof platter together with herbs and garlic. Splash with a little olive oil and bake it in the oven 25-30 URmin.ved 180 gr. chop the Baked Eggplant fine for a pûreagtig lot and butter the thin between the slices into 3 or 5 layers. Warmed 10 mins in the oven before serving.