Garlic fried Norway lobster served with filokurv, fruit salsa and tarragon cream

Ingredients for Garlic fried Norway lobster served with filokurv, fruit salsa and tarragon cream

Instructions for Garlic fried Norway lobster served with filokurv, fruit salsa and tarragon cream

To prepare the Garlic fried Norway lobster served with filokurv, fruit salsa and tarragon cream recipe, please follow these instructions:

Fruit salsa: olives, peppers, grapes and kiwi chopped very fine and sauté in a pan in a little oil.

Filokurve: filodejen out in 16 square Cut pieces 10 x 10 cm. To a basket be 4 pieces over each other on the crossword, brush them with oil and put them over a round shape (kokotte or similar) or put a form the same size. Behind them in the oven for 2 minutes at 200 degrees, the roof so that the top form of and behind the baskets until golden (about 3 minutes).

Scampis: Cut up in the back and soigneres. White onions chopped and stirred with the butter. Got a dollop of garlic butter down in the back of hummeren and behind them in the oven at 180 degrees for 5-8 minutes.

Tarragon cream: Onion chopped finely and sauté in a little butter, add tarragon, then mussel and fish stock and let it cook down. Mount the sauce with cream and season with salt.

Leek free: clean the leek and cut it into 3 pieces, share them on the middle and cut them into very fine strips. Blanch them in water. Fry them in a pan with hot oil until they are golden brown, it goes quickly-so be careful.

Serving: Serve with filokurven in the Middle, got fruit salsa in it, pour the sauce around the curve and style Scampis nicely around. Sprinkle with a little Leek freely.