Mains recipes

Filled plaice with vegetables

The cleaned and chopped vegetables cooked letsprøde and addressed. The top fillets of plaice were found inside cut up out against the Finns. Do not cut completely through out to the Finns. The fillets are folded around to form an opening and the leg is free. F

Filled pasta

The flour is added in a big pile on the table. A large recess is made, and the eggs and flour granted herein, a pinch of salt added. The dough is kneaded with a fork, beat/or finger, while the flour gradually pulled into a steady dough that is kneaded through

Stuffed bell peppers with nøddemix

Rinse and clean the peppers and remove the top and take frøstolene out. Melt the butter and the SL's and mushrooms. Fry them in the butter-add solve rice, hazelnuts, cream and season with nutmeg, salt and pepper. Let the parts simmer together for 5 min. Stir i

Stuffed mackerel

Turn over the skin side of the fish in salt and pepper mixed flour. Chop the peeled onions and tomatoes-pulp and favor it with Dill on the flesh side of half of the mackerel. Season with salt. Put the rest of the mackerel. Increased it in the fat in the Pan

Stuffed chicken fillet with spinach and cheese

Cut a deep pocket in the side of each chicken fillet. Press væden from the spinach and mix all the ingredients for the fillings and slide it into the chicken pieces. Turn them in flour and brown them on both sides in oil in a large frying pan. Pour Apple

Stuffed fennel

Cut the rodskiven and top of fennel tubers. Save top. Share the tubers in half. Boil them in salted water 10-15 min. Take them up with a slotted spoon. Remove the middle of each half. Chop the vegetables the flesh finely. Stir all ingredients except bacon alon

Stuffed steak

Mix all ingredients for the filling. Sprinkle steaks with salt and pepper. Favor filling on one half of the steak and put the other half over. Keep with kødnåle. Fry the steaks in butter 1-2 minutes on each side.

Stuffed duck breast

Duck breast by scratches on the fat side. The little bifilet is cut from the breast and chopped very fine with a sautè made of onion, diced, leeks into fine slices and pepper into fine cubes, like toasting of in a little butter. Allow to cool slightly. I