Recipes with Salad

Taramasalat

Cut the crust off the bread and soften it in cold water. Get rid of the weather. Cut the cod over and dig the roe out of the skin with a small spoon. Stir it with bread, crushed garlic and olive oil. Season with lemon juice, salt and pepper and serve on pla

Oven baked tuna with potato

Boil the potatoes and cut them into slices. Pour the tuna to drain. Whip egg with cottage cheese, salt, pepper, clay dill and tuna. Load potatoes, tuna and eggs in a greased ovenproof dish. Sprinkle with a little dill and spread butterballs on top. Bake right

Grilled fish spoon with sunny potato salad

Cut the fish into the tern and put fish and asparagus on the spear. Brush with barbecue oil and spice with garlic sprouts. Grill the spears for approx. 6-8 minutes.

Green omelet with salad

Whip the eggs together with 4 tablespoons. Water, salt and pepper. Add the chopped herbs. The omelettes can be made as a large or 4 smaller if you wish to portray them. Bring fat on the forehead and pour the egg yolk on. Scratch with a spatula until the egg

Danish calf steak with French dijon sauce and cucumber salad with thyme

Start turning the oven at 180 degrees. Then cut the meat from the leg and brown the meat on a hot forehead in a little oil. Season with salt and pepper and put the meat back on the leg. Place meat and legs in a frying pan or large refractory dish (later the

Oksetyndstegfilet with baked potato salad and grilled polenta

Bring 1 litter of water in a saucepan. Add a little salt and the pre-cooked polenamel while stirring. Take the pot of heat after 1 minute (now the consistency of the pre-cooked polenamel must be like porridge). Pour the polenta into eg. A French bread and put

Geddeterrin

Fathers: The cleaned fish is cut off skins and legs, and the real meat is cut into the tern, salted easily and kept cold. The ureal meat is freed as much as possible for bones, mases through a rough sieve and kept cold. A little saffron is boiled in a littl

Vikingebøf

The pork tenderloin cut for approx. 2 cm. Thick slices and swirls on the forehead. The pan is boiled with the beef bouillon. In a saucepan, put onion, garlic, peppers and curry (and yes, really have to spice up in * G *). When it is switched off (do not bro