Stuffed lammefilét

Ingredients for Stuffed lammefilét

Instructions for Stuffed lammefilét

To prepare the Stuffed lammefilét recipe, please follow these instructions:

Lammefiléten soigneres of fat and sinew. The cut up in the middle and plumped. The spinach ribbes and blanched in boiling water. Half of celery cut into small cubes and sauté in butter. Spinach and celery are added on top of lammefiléten which rolled into a roulade which is wound. The Brown in frying pan and FRY finished in the oven (ca. 7-8 min. 180 °). Clean Brussels sprouts and Blanch them in boiling water for about 30 sec. When they are slightly chilled, they are halved and roasted in butter, and sprinkled with fresh thyme. Ribbes and beans blanched slightly, then Sauté in butter without color.

Ben (remember to remove possible spinal cord), tendons, a bit of onions and carrots Brown in oven at 180 °. in ca. 20-30 min. This cooked up in cold water with a little salt, (Must Cook 60-90 min.). The cloud is sieved and indkoges by half. Balsamicoen indkoges also by half. These poured together and indkoges to appropriate consistency. The sauce is crossed (Sifted through the towel/coffee filter) and the cold butter whip in.

The other half of the celery cooked tender and blend together with garlic, cooked through and blended again together with cream to the appropriate texture and then sieved.

The potatoes peeled and cut into slices of about 4 mm. They are blanched in boiling water together with the onions which are peeled and cut in slices from root to top. In a greased cocotte alternating onions and potatoes with a little butter between lagenene, until it is completely filled. The bake in oven to it all is tender.

Serving: the Brussels sprouts served in the middle of the plate. The meat is cut into four thick slices (2 for each couvert, remember to remove all cord.), and the alternating with the beans on top of the Brussels sprouts. Around pulled a thin stripe small dots of sauce and celery cream.

The potato flipped out and served for a party.