Romesco with sea turtleneck and virgin hammer

Ingredients for Romesco with sea turtleneck and virgin hammer

Instructions for Romesco with sea turtleneck and virgin hammer

To prepare the Romesco with sea turtleneck and virgin hammer recipe, please follow these instructions:

In a saucepan, the battered virgin himmers are switched to olive oil for a short while, after which they are picked up.

In the same oil sauté chopped garlic, tern of white bread and tomatoes for a few minutes. Then add niora and pine nuts.

Bring the vegetables into a mortar and bump them into a delicious batter. The mass is now re-cooked in the pan, after which white wine and water are added.

Havfasken brfries for skins and barriers and laid down in the layer where it is boiled carefully under the lid for approx. 8-10 minutes. In the last few minutes the virgin lobsters are cooked.


Serve hot hot, with crisp flutes.