Rulleål with Grandma's salad and wholemeal bread

Ingredients for Rulleål with Grandma's salad and wholemeal bread

Instructions for Rulleål with Grandma's salad and wholemeal bread

To prepare the Rulleål with Grandma's salad and wholemeal bread recipe, please follow these instructions:

The eel is opened longitudinally from the belly. Backbones removed without the two sides go from each other. On the open eels are placed generously finely chopped onions and parsley-Dill (as when to make spiced). There sprinkled with salt and pepper to taste and that ends with that sprinkle with gelatin powder. The eel roll now together from the tail and "sausage" is wound with yarn that does not shrink during cooking. Rulleålen småkoger now in bed sheet in my 30-35 and made to cool in this.

Serve cold sliced with Grandma's salad and coarse bread m. butter.

Tips:
Local dish from Liim regions.