Mains recipes
Ørredsfileterne sprinkled with the mixture of salt, sugar, pepper and grated orange peel. He then poured orange juice over and eventually accepted the Dill on, and pages are added together on a platter. This is made in the fridge for 2 days, during which the f
Do Apple and celery in a position and cut it into paper thin slices. Mix sour cream and yogurt, as well as spices and mustard Apple and celery and toss with the dressing. Let the salad cool at least 15 minutes, pull, like longer. Serve the salad as a nice litt
Set of 1 litre lightly salted water over to Cook, rinse and aja1982 potatoes and boil them in water.
Fish: trout fillets Dup dry, sprinkle with salt and pepper. Put the fish on the grill grate, and grill them 8-10 minn. on the skin side. Avoid too strong he
'S and filetér trout, remove all bones. Sprinkle with salt and pepper on the kødsiderne of the fillets and roll them together as Roulades. Put them with the joints down in a baking dish. Pour the wines by, cover with foil and set the dish cold, while the sauce
Rilette: the skin is pulled by the trout and the flesh picked by. The meat is minced red onions, chopped ½ dealt capers, shell from lemon and chopped chives and dill.
Tomato salsa: quarter of the tomatoes, the innards are taken out and the tomatoes cut in s
The fish is washed, dried and grilled. When the dorsal fin can be hives out, the fish is done. The new potatoes into quarters and boil. Then invert the lightly sautéed spinach.
The sauce: Finely chop the onion and sauté with thyme. When onions are clear, ad
Ørredfiletten cut into appropriate pieces, placed on a greased baking sheet and put in the oven at 200 degrees for about 10 minutes. The fish must be a little raw in the Middle, since the server no one has pulled before finished.
Boil the potatoes until the
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