Grilled Saddle

Ingredients for Grilled Saddle

Instructions for Grilled Saddle

To prepare the Grilled Saddle recipe, please follow these instructions:

Plaster the back of too fat and membranes, slice the fillets must of EVS and prepare them separately. Cut along the dorsal fin so the fillet is loosened, must sit firmly on the breast bone, carefully cut the thickest of tendon on top of the fillet.

Sprinkle a little thyme all over his back and cover with bacon in slices. Secure the bacon with kødnåle or lace the entire animal back. Pinned on skewers and fry over good heat approximately 50 min.

Frying time depends very much on the thickness of the back, here is taken as a starting point in a back which is 6-8 cm thick.

When the back is done, rest 10 min, cut the fillet over and above the breast bone and cut into thin slices.

Can FRY in oven and charcoal grill approximately 35-40 my at medium heat.