Recipes with Shallots

Ginger Herring

Say the marinade from the herring. Sauter chilli and mustard onion cut into slices of oil for 5 minutes. Cut the herring into suitable pieces and put it in a bowl of layers of chilli and onions. Mix the herring layer with white wine vinegar and grated ginger.

Friesbread with gorgonzola, hazelnuts & amp; bacon

Mix the meat with finely chopped mustard, egg, rasp, salt, pepper and hazelnuts. Wrap the dad on a piece of baking paper, measuring about 25x15 cm. Then spread the cheese into small pieces along the middle of the farmer. Form the dough bread by rolling the mea

Red prawn herring

Grundlage All boil for 20 minutes and pull at least 48 hours, let the layer run through a sieve. Based on this makeup you are now ready to produce the following: Cut the herrings into suitable pieces and mix them in the layers and allow it to take a few hour

Tomato Herring

herring Lage All boil for 20 minutes and pull at least 48 hours, let the layer run through a sieve. Cut the herbs into suitable pieces and mix them in the layers, let them rest for a few days in the refrigerator.

Silk-potato cake with herbs and capers

Dressing: Cream fraiche and mayonnaise stir together, add chopped chopped mustard, chopped capers, dill, parsley and chives. Season with salt, pepper and English sauce. Silkcoat: A spring shape coated with herring fillets, herring pieces and small cooked po

Ramsey sauce

Scallops (chopped) and chopped garlic (chopped) are easily sautéed in a pan of oil. The white wine is added and reduced completely. Calf fondant is added and reduced to 1/3. The cream is poured and the sauce is cooked thick and sieved. The sauce is cooked and

Lemon reflex

The sprouts are watered and ordered as marinated herring. The layers are boiled together, cooled and sieved. Juice and thin strips of the 3 lemons are added. Pour the layer over the herrings and let them pull for a day. Served with onion rings and slices of le

Eider with foie gras and raspberry

Breasts and thighs of the eider birds are cut from the hull. Breast and thighs are stored for later. The hull is well baked in the preheated oil, add white wine and cook it down to half. Then add water, finely chopped mustard, thyme and basil and reduce onc