Recipes with Noilly prat

Fennelauceau (fish)

Fennelauceauces are made by buttering the finely chopped shallot-cloves until golden (not brown). Next, 1 tablespoon of fennel powder is added. Noilly Prat, white wine and fish fund are added and cooked for 30 minutes. Next, the whipped cream is added to the s

The most beautiful jaws

Put the rice over (use rice with wild rice) The fish pieces are spiced with salt and pepper and a little thyme and wrapped in a strip of bacon and closed with a toothpick. Stir by low-medium heat until the bacon is crisp. sauce: The tomatoes are chopped

Virgin lobsters with garlic and lemon sauce

With a small pointed scissor cut a 1 cm wide groove at the top of the virgin skulls, opening the meat to the meat. Lay the virgin hops side by side in a dish and sprinkle them lightly with salt and pepper. Sprinkle with lemon juice, and add butter, parsley and

Hellefisk in herbs

Season the herbs in butter or oil for a few minutes in a saute pan. Noilly Prat is added and boiled. Then add the cream and the whole is cooked well again, it takes about 10 minutes. Season with salt and possibly. Little pepper. The halibut fillet is cut into

Witch with scallops in fennel sauce

Parma ham placed on a baking tray with baking paper, there should be a bekældt baking paper over and a new griddle shifted, it is put in the oven at 200 degrees C alm. oven for about 20 minutes. The fish and scallops subordinated, fish cut into appropriate

Pangasius fillet with scallops in fennel sauce

Parma ham placed on a baking sheet between 2 pieces of wax paper and even a baking sheet be over as parma ham be in press. The plates are put in the oven at 150 degrees c. alm. oven for about 40 minutes. Then set aside for no. The fish and scallops subordin

Byrrh

Stir with large ice particles. Orange slice on the rim of the glass.

Fish roll in Pernod sauce

Part courgetten, and remove the flesh with a spoon. Slice the courgette-shell and the carrots of the uniform thin rods. Boil in salted water until the vegetables are tender but still have bite. Cool in cold water, and place it aside. For mousse blended with