Recipes with Tarteletter

Tartlets with summer scallops

Sugars are blanched in boiling water, sieved and cooled. Mussel broth is boiled with saffron, cooked with lettuce and pepper. Smoothed with maizena (which is stirred in cold water). Butter is whipped in to round the sauce. The scallops are steamed underneath t

Tartelettes with calf milk

The liver is cut free of tendons. Blend with garlic, meriam, sage, flour, egg yolks and cream until it has a uniform consistency. Scallops are chopped well and turned into the mass together with Kapers. Fill the pulp into the tartlets and bake in preheated ove

Tartlets with scallops in pea purée

Po'cher the scallops in the mussel bouillon for approx. 4 min. The parsley garlic, anchovy fillet, meriam and thawed peas are poured into blends, together with butter and mussel brothel, from the scallops, all blended together. Season with salt and pepper.

Tartlets with pesto gartin scallops

Pesto: Basil blend with garlic, add pine nuts, parmesan cheese and olive oil to the mixture, season with salt and pepper. Pepper the fruit in thin strips and sauté in little oil with low heat. When the pepper is tender, add cream, let the cream boil down un

Tartelettes with sea gut

Open the cans and drain the contents. Damp the salmon piece, until it's not raw. Let it cool off. Squeeze the juice of the lemon. Clean and finely chop the pepper in small tern. Wash and finely chop the parsley leaves. Warm the Grated Sauce in a saucepan.

Tartlets with fish balls, asparagus and prawns

Cut the lower tree portion of the asparagus and cut into smaller pieces. Boil 8-10 min. In let salt water and let them drizzle. Melt the butter, stirme flour, bake with cream and asparagus. The sleeper must be quite thick. Season with spices and lemon juice

Tartlets with spinach a la creme and smoked halibut

Lun the tartel shells in the oven as indicated on the package. Rinse the spinach thoroughly. Bring butter in a saucepan and chop with the flour. Sprinkle the mass into a little milk and then the rest of the milk and cream under constant whipping. Make sure the

Tartelettes with Norway lobster souflé

Hummer meat is blended with egg and cream. Cut the basil in strips and turn them into the lobster stock. Fill the lobster mass in the tartlets and baked in preheated oven at 125 ° C for approx. 25 min. Decorate with fresh basil. Virgo soup: Onions cut into