Dwarf yolk with Waldorf salmon

Ingredients for Dwarf yolk with Waldorf salmon

Instructions for Dwarf yolk with Waldorf salmon

To prepare the Dwarf yolk with Waldorf salmon recipe, please follow these instructions:

The back is dried well with the kitchen roll and all the obstacles are removed. The meat is rubbed with salt and pepper and bared (covered) with thin slices of bacon or fresh bacon and butterballs. Put the back on a grid in the pan and place it in a 250 ° C. Oven for approx. 15 minutes until it is browned.

sauce:
Of flour, fat and milk, make a baked or even sauce, add the color and add salt and a little sugar. The sauce is boiled for a moment and poured over the animal back, which continues for 1½ hours at 160 degrees C. alm. Oven until it's tender.

The rye is taken up and the sauce poured into a pan and boiled with whipped cream until the consistency is appropriate. It must be even. Taste the sauce with ribs and rub it off with a spoonful of butter. The fillets are cut free of the animal back, cut into thin slices and laid back on the spine.

The back is served whole, garnished with sugar-brown potatoes and half-cooked apples with ribs.

Waldorf Salad:
Fits nicely to the animal back. Mayonnaise is seasoned with salt and stirred with lemon juice and whipped cream. Apples and celery are cut into thin pieces. The walnut kernels are chopped roughly, save 5-6 pieces to decorate. The grapes are halved and the stones are peeled out. Take a little bit of decoration. Carefully turn the whole fruit mixture into the mayonnaise cream mixture. The salad is poured into a fine glass bowl and decorated with half grapes and walnut cutters. Waldorf salad fits all kinds of wildlife