Recipes with Shallots

Sea bass medalion shaken in olive with red pepper sauce and vegetable bottom

Red pepper sauce: Start with the peppers: Cut each pepper in 4 pieces and behind them with the skin side up for approx. 10-15 min. At 200-220 degrees until the skin turns dark / black. Take them out, put them in a plastic bag and let them cool off. The skin c

Cutting in mushroom soup with tomato and spinach cream

sauce: Start here. Cut the chopsticks in fine tern and sauté them in a little oil in a saucepan. Add white wine, fish fund and some lemon juice and let it boil halfway. Add cream and boil again to 2/3 part. (Cooking tips: put 50 g. Cold butter in the sauce at

Cod with crisp potato peel and spinach / tomato sauté

Cod fillet: Tip: Season the fillets with salt and a little pepper and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish. Cut the cod in pieces and brush with egg white. The potatoes are cut into

Salmon and vegetables stirred with estragon and lemon butter

Place the salmon pieces on a plate of baking paper, sprinkle salt and pepper, cover the fish with baking paper and baking in the oven at 200 degrees C for approx. 20 minutes. Stir the butter with lemon juice and finely chopped estragon. Boil the sliced ​

Cod with crisp crust and baked onions

Tip: Season the cod fillets with salt and a little pepper (or other herbs after your taste) and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish. Baked onions: Start here. Take a dish and p

Salmon-sliced ​​sliced ​​with leek sauce

Salmon-sliced ​​cutting: Spice the cutie fillets with salt and pepper. Cut the salmon into thin slices and put a layer on top of the fillets and roll it together. Put the rolls in a dish and add fond and white wine. Cover with foil and steam them in a hot ove

Warm dark corn cappachio

saithe: Cut the shredded egg into thin slices (similar to salmon). Put the slices in a refractory dish, season with salt and pepper and let it cool in a refrigerator for approx. 15 min. Sprinkle white wine on the slices, cover with stanniol and baked it in th

Hellefisk with salvie butter on the bottom of root vegetables

Start with salvie butter: The butter should be soft, stir with finely sliced ​​sage leaves (about 5-10 pieces, size 2 crown), rasp, salt, pepper and possibly. Little garlic until it has a greenish color. root vegetables: The loaf is chopped, the root crops