Recipes with Salt

Boiled halibut

Clean the fish, do not flutter and keep your head on. Indents and gills are taken out at a cut just below the head, please pray. Fishmonger to do it. Scratch the fish clean on the white side, the dark side brushes thoroughly in several wells of salt water o

Milk-free fastelaven buns with vanilla cream

puff pastry: Magarine chopped in the flour, spices and eggs added. Stirring with your fingers. Yeast pruned in lukewarm milk is added. Everything fits well with your fingers. Roll out in 1 cm thickness. The dough plate is cut into 12 squares, one climbed f

Oven baked salmon fillet

Turn on the oven at 200 degrees. Put the salmon fillet in a large refractory dish. Chop the fennel seeds with a knife or bump them roughly into a mortar. Brush the salmon with oil and sprinkle with fennel, pepper and salt. Behind the salmon 20 min. in the

Salmon-satay spicy with peanut sauce

Cut the salmon into 1 cm thin slices. Gently pull the salmon on small wooden spikes. Roll, if necessary. The thin end together before pulling the salmon on the spear. Mix the dough, garlic, cumin, fish sauce and 1 tablespoon of lemon juice together into a mar

Chicken in Asparagus

You start by taking the cooked chicken and pill the meat of the skeleton. When done, cut the meat into small pieces and lay it in a bowl. Sauce: The magar is melted in the pan and when the magarine is melted, but for the whole world, NOT browned, add the f

Tomato-potato-redpepper soup

Cook the potatoes in the water until they are tender and then add red pepper and tomato cut into pieces. Let boil 3 min. more. Blend it all, add cream / milk and spices and boil.

Salt almonds

Stir the almonds in the oil at medium heat for approx. 4 min. Sprinkle them with plenty of salt, let them cool and eat them. tips: This is very easy and quick to make if you just need some snacks.

Potatoes in butterdej II

The potatoes are peeled, torn on the rough side of the grater and washed well in cold water. Sauté in oil without burning, cool. The potatoes are served on a plate of butter dough rolled to double, seasoned with thyme. The plate is sealed and brushed wit