Recipes with Fedtnet

Sprinkled Lamb with mashed spinach.

Boil salt, sugar, water, bay leaves, peppercorns and thyme for 5 minutes. To a brine. Cool the layers. Place the lamb back for 48 hours. The blasted lambs are boned so that the fillets hang together on the back skin. Spinach is rinsed / cleaned, ribbed f

Bornholmsk cockerel with lårrulle

Udben unghanen in the breast and thighs. Use the hull to the boiling chicken stock 1-2 hours, add some herbs!!!. Use for Parsley cream. Lårrullen made: half of the spinach and blanch the parsley that is seasoned with salt and pepper. Tied up and Brown in

Pheasant breast with skalotteløgs cream, plum compote and krebinet

Cut the yolks through and remove the stones. Cut the yolks out in both. Boil the vinegar up with cinnamon, star anise and sugar. Pour the boiling brine over the yolks and let them stand and pull – preferably overnight. Slice the thighs of fasanerne. Slice t