Recipes with Butter

Boiling red sausages

Bring salt and whole peppercorns (one to ten pieces), 1 beer, 1 tablespoon of real butter, 1 tablespoon of vinegar, 2-3 onion and an ounce of leeks dice in the water. Cook it all up and turn off the heat, put the sausages in the water and leave them for 1 hour

Turbot in mustard sauce

Boil the fish in the cooking layer at low heat for approx. 8 min. Season the finely chopped onions in a saucepan Add whipped cream and chickpeas Boil the sauce up Smooth sauce with Maizena Adds mustard, salt and pepper Put the fish in a fireproof dish. P

Sea cat with coarse herb

Cut the fish into slices about 3 cm wide. Cry with salt and pepper and turn the fish into the flour. Stir the slices in ½ butter and ½ oil on the forehead. Potatoes, earthquakes and broccoli are cut into smaller pieces. Boil tenderly in unsalted water. Pour

Helleflynder i sennepssovs

Put the finely chopped onions in a saucepan. Sprinkle flour over the onions and add white wine and whisk and cook. Add milk, mustard, salt and pepper. Put the fish in a refractory dish. Fish whisk up and pour the sauce. Place the dish in the oven for 30 min

Salmon with garlic

The onions are chopped and swirled in the butter. Carrots and pears are cut into small pieces and added. Place the half in a refractory dish. Lay the fish upstairs. Spread the rest of the herbs over the fish. Pour the cream over. Cover the dish with aluminu

Salmon in the oven

For sauce whip egg yolks and white wine or water from the fish over water bath or alm. Pot if you are practiced. It must be thick. Add the butter gradually to a thick even sauce. The sovsen must not boil. Season with lemon juice and spices. Place the salm

The bacon plaice

Put the pan in plenty of butter Put the fish on the forehead Put dill, tomato slices and chopped onion on the fish Spread butter biscuits over the fish Pour the water by Laying the lid over the forehead Small lids at low heat approx. 15 min.

Candy with dill-mustard sauce

Boil the fish at low heat for 6-7 minutes. Mustard Sauce: Melt the butter and whip the flour. Sprinkle with boiling water to a good consistency. Cook well. Taste with mustard, lemon juice, salt and chopped dill. Serve the fish with the sauce over