Recipes with Chives, fresh

Crispy fried mullet with sautéed summer Green

Multen filleted and scales scraped by (get the fishmonger to it), the inside cleaned the of membranes and pins in the back removed with a fish seaweed. Multen cut into serving pieces and the skin is cut, possibly. at intersections. FRY in oil on the skin si

Green rissoles with stewed cauliflower

Chop the herbs finely and mix them in the forcemeat, along with salt and pepper, save a little herbs for garnish. Form forcemeat for 4 rissoles as first reversed in the beaten egg and then in bread crumbs. FRY on pan in butter or margarine. Part b the

Wrap tenderloin with vegetables (summer)

Clean the loin and Brown it of, put the meat on a large piece of greased aluminum foil. Sprinkled with salt, pepper and thyme. Alufolien are packed on the loin and closed well. The outer coarse leaves of the cabbage is removed and discarded, be divided into

Danish forårswok

Swine koteletterne cleansed of fat and cut into thin strips, like to use fadkoteletter as the first split. Break or cut the tread ends of the asparagus and cut them and spring onions on the bias in 3-4 cm. The carrots cut into thin strips. Cut the cabbag

Rissoles with potato salad and lime

Forcemeat is shaped to 4 rissoles as reversed first in egg and then in bread crumbs. Seasoned with salt and pepper. FRY in butter or margarine 7-8 minutes on each side, to kødsaften that comes out is clear. Potato salad: Scrape or scrub the potatoes, cut

Chicken with smoked cheese and steamed vegetables

Rub the chicken inside with salt. Mix rygeosten with chopped parsley, chives, salt and pepper fintsnittet. Gently loosen the skin from the breast by swiping a finger gently around between skins and meat, this is done from the neck and to the inside. Stuffed

Mashed potatoes au gratin

The potatoes cut into slices and cooked, then moses. Add cream, butter, eggs, Sage, salt and pepper, fresh chives and possibly. nutmeg. place in a heat-proof platter or bowl with butter BLOBs upstairs. Bake in the middle of the oven for about 20 minut

Steamed hornfiske rolls with coarse mustard cream

Go after the fillets for bones. Cut them through once lengthwise and once on the cross. Aromatic skin side of hornfiske pieces, with chopped dill, lemon juice and rind. Roll the fillets with skin inwards. Steam about 15 minutes in a 180 degrees c. alm. oven