Neck Fillet with Spiced bulgur

Ingredients for Neck Fillet with Spiced bulgur

Instructions for Neck Fillet with Spiced bulgur

To prepare the Neck Fillet with Spiced bulgur recipe, please follow these instructions:

The meat
Cut the neck fillet through the longitudinally into two equal pieces and lace them with kødsnor so that the slices will be equal at the snack. Pat the meat dry with paper towels, season with salt and pepper and Brown it in a frying pan in oil on all sides. Put the two pieces of meat in a baking dish. Style dish in the middle of the oven. Roast the meat at 180 degrees for about 50 minutes. Used frying thermometer, the Center temperature be 80 degrees. Put the ham in a baking tray with baking paper and place the slices in the oven at 180 degrees for about 10 minutes, until crisp. Hævl grate or in slices with a potato peeler or a ostehævl. Cut the meat in at least 8 neat slices.

Spiced bulgur
Cut carrots and celery into very small cubes. Save approx. 10 cm porretop from one Leek. Cut the rest of the leeks into thin slices. Sauté the vegetables in oil along with finely chopped garlic for about 5 minutes. Add the bulgur and broth. Let it boil up. turn off the heat and let the Pan stand for about 10 minutes, covered. Season with salt and pepper. Pour bulguren in metal rings or molds if desired served as in the photo above.

Cut the leek into thin strips and top friter them in oil do not for high heat until crisp. Put them to drain on paper towel. If the temperature is too high, becomes Leek top Brown.