Fried Weever with Neapolitan pastries and Morel sauce

Ingredients for Fried Weever with Neapolitan pastries and Morel sauce

Instructions for Fried Weever with Neapolitan pastries and Morel sauce

To prepare the Fried Weever with Neapolitan pastries and Morel sauce recipe, please follow these instructions:

Cut four Neapolitan cakes out on 6x6x6 cm. Brush with egg yolk. Bake in an hot air oven about 15 minutes at 180 degrees allot e is golden. Kept warm. They should be crisp and dry. Fjæsingen seasoned with salt and pepper and turn over lightly in flour. FRY briefly on frying pan in butter and stilels hot, while the sauce is prepared. Morklerne washed well and chop into medium-sized pieces. In a bit of butter in same Pan Sauté shallots and Morels. Off with white wine consomme. A bit jævning (butter bun) in komems and the sauce is reduced to about one quarter. Add cream and let the sauce Cook for a creamy consistency is achieved. Add chives just before serving. Neapolitan cakes is split into top and bottom. Put the bottom on tallerknernes top half. Greater Weever fillet added halfway upstairs, and then the top of the Neapolitan cake. The sauce added on at tallerkenens lower half.