Recipes with Green olives

Gratinated sea trout

Sea urchin fillets and put in a refractory dish. The white wine is poured over the fish, seasoned with salt and pepper and added to sliced ​​green olives. When the fish is finished, the mushrooms are sautéed in the fat. The flour is sprinkled and you spout wit

Salmon carpaccio with capers and green olives

Remove the legs from the salmon fillet, if necessary. Using a small flat pliers. Cut the fillet clean for bone residue, cover it with film and place it in the freezer for 1 1/2 - 2 hours. Grab the peppers into the stanol roll, put them in a refractory dish and

Greek salad

The cucumbers are cut into 2 cm thick slices and then in the tern. Tomatoes are cut into triangles. Red onions are cut into the tern. Then it mixes all together. You could possibly put some olive oil in. tips: Tastes very well with pangasius fish.

Kurdish Salad

You first cut tomatoes and cucumbers into small pieces and put them in a bowl. Then put the green olives in. Then touch a little. Then you mix oil, dried myth, salt, pepper, peppers and lemon juice in. Then stir around and then refrigerate for half an hou

Pestogratinated cod with olive accessories

Celery cream: Peel celery and cut it into coarse tern. Boil the tenderloin in salted water and blend it with the cheese until it has a creamy consistency. Spice out the olives and chop them nicely. Turn the olives into the cream and season with salt and peppe

Daffodil lamb Lyon d'or

Preparing the back: The fillets are carefully cut out of the ribs, from the outside and up against the spine. One side at a time, at last the loose side loosens from the spinal column, the grease over the back must be intact. The lower leg of the hip and tail

Lyon d'or

Potatoes and carrots are peeled and toured, the parsley cut for approx. 5 cm. Pieces. The three vegetables are cooked tenderly. Butter is melted on a pan and the cooked vegetables are added and shaken easily. Add mushrooms, olive and green peas and warm it

Rødbederösti

Peel the potatoes and beetroot, grate them, and toss them with salt and pepper, chopped olives and shallots. Pour half of the oil in a hot pan, beetroot-potato mass came on, and sauté the 3-4 min to mass starts to stick. Turn up the heat, and form the mass