Dödyrryg 02

Ingredients for Dödyrryg 02

Instructions for Dödyrryg 02

To prepare the Dödyrryg 02 recipe, please follow these instructions:

1: The back is cleaned completely free of obstacles and unnecessary tendons.
Cut the longest tabs to the bottom of the ribs.
2: The meat is rubbed with half of the crushed juniper berries, salt and pepper.
3: Parsley, mustots, red onion, leeks and celery are reshaped and chopped roughly with a knife.
4: Scallops, red onion, 1/3 of the pears, red wine, fond, merian, rosemary and the rest of the juniper berries are boiled and small-sized for approx. 15 min.
5: Place the back in a 250 degree hot oven for 15 minutes.
Take out and pull under stanniol until the oven is cooled to 160 degrees.
6: Parsley, celery and remaining pears are arranged as a bed for the back in a pan. The fund is sown and the sliced ​​onions are laid over.
7: The back is placed on the bed and the fund and whip cream are poured over. The butter is spread into thin slices over the back. Sprinkle with a little rosemary.
8: The back is raised at 160 degrees for approx. 50 - 70 min.
Do not drain blood when stabbing with a pinch.
Take out your back and let it take 10-15 minutes under stanniol and towel.
9: The foundation from the frying pan is said from the vegetables. The fund is reduced / cooked to the appropriate amount.
10: Vegetables blend with ½ dl. whipping cream. The mixed vegetables are used to smooth the sauce to the appropriate consistency. Taste like Add if necessary. color.
11: Cut the fillets all the way down to the ribs.
Cut for 1 - 1½ cm. Thick slanting slices.
If the breadcrumbs still hang on their backs, cut them out and split them into slices.
12: Dish and server with Hasselback potatoes decorated with sweet peppers, honey-cooked jelly and Waldorf salad.

tips:
Bon appetite!