Smørristet Bakskuld on spider bowl with red bedebereblanc and frittered earthquakes

Ingredients for Smørristet Bakskuld on spider bowl with red bedebereblanc and frittered earthquakes

Instructions for Smørristet Bakskuld on spider bowl with red bedebereblanc and frittered earthquakes

To prepare the Smørristet Bakskuld on spider bowl with red bedebereblanc and frittered earthquakes recipe, please follow these instructions:

In the ice cube a scratch is cut on the thick piece. The fish comes on a forehead with alm. Butter and shake until crisp and delicious.

sauce:
Peel a finely chopped mustard toast with coarsely chopped beetroot. Add a dl of red wine and cook to half and whisk small tern of cold butter until the sauce has a creamy and thick texture.

Bottom:
Spider bowl is cut into fine strips and sautéed in a little butter until it is golden but not brown. The spider bowl still needs a bit of bite. Then turn a teaspoon. Coarse mustard and the whole is spiced with salt and pepper. Save the salt as the fish is very salty in itself.

Free:
The shoots roots are peeled so there are no spots. Then you just keep peeling thin slices of the root. The peeled slices come in the oil, which you have already cooked in a saucepan, for approx. 150-160 g or until it sews around a match (without sulfur). The roots are baked until they are golden and crisp, then put on greasy paper and sprinkle with coarse salt.

Served with popped asparagus potatoes turned in a little cold butter and sprinkle with various herbs.