Recipes with Dry white wine

Provencal pork tenderloin with garlic potatoes

Cut the pork tenderloin and cut the end pieces as it is only the middle piece that can be used (keep the rest in the freezer). Whip the eggs together and put the sirloin pieces in the egg yolks. Must last for at least ½ hour. Season the rasp with freshly ch

Poached salmon with caviar sauce

Rinse the salmon slices in cold water, dip dry, drizzle with lemon juice and rinse with salt. Bring the water to boil with salt, bay leaves and pepper, pull for 10 minutes and add to the wine. The salmon slices are poached in the layer at low heat for 15 minut

Glazed salmon on sauteed rice

Mustard and dough stir together and lubricate on the salmon fillets. These are placed in preheated oven at 180 degrees for approx. 20 minutes. The rice is boiled as directed on the package. The vegetables are sautéed in 25 grams of butter and added white wine.

Small salmon buns with lemon butter sauce

Boil the potatoes in lather salted water. Wipe the potatoes and purify them. Heat 25 g butter and season the onions. Put the salmon in the pan, add wine and ½ dl water, a little salt and pepper and let it dry approx. 5 minutes until it feels firm. Cool the sal

Salmon with leek and carrot

Place the skinned and non-wicked salmon slices in a dish with a border. Put all the ingredients of the layer in a saucepan. Cut leeks and carrot into slices. Cook the sheet for 8-10 minutes to make it rich and good. Add the vegetables and pour the cookin

Salmon in jelly with salad

Rinse and clean carrot and leek. Cut them into slices and put them in a pot of parsley. Pour water and wine in and add the spices. Bring it to boil and simmer approx. 10 minutes. Put the broth, pour it back into the pan and taste it with a little salt. Cut

Fresh salmon with cheese and caviar cream

Aromatic juice: All the herbs are cut into small tern and slowly boiled with the wings. May be allowed to pull herbs for 2 hours and sifted. Salmon: The salmon fillet is completely clean and cut into paper-thin slices. Cream: The cream cheese is flavor

Salmon oysters tatar in saffron bouillon

Salmon and oysters chopped with a knife. Then stir it up with chopsticks, parsley and egg yolk BR & gt; Soaked saffron in the wine. Boil with the fish fund and whisk up with the butter. The tart is spooned and ground in a deep sauerkraut broth dish