Foil roast saddle

Ingredients for Foil roast saddle

Instructions for Foil roast saddle

To prepare the Foil roast saddle recipe, please follow these instructions:

Animal back must be accurately thawed (best if it is ca. 1 troll-lines in the fridge). Any sinew and membranes removed by hjeælp of a sharp knife.

Animal back rubbed with krydderriblandingen and brush well with melted butter-like a few times, and the butter must be stiffened completely, before the meat is put in the oven.

In the first instance be animal backs directly onto a baking pan (or a flat baking dish that fits in size) and put back in the oven at animal very strong heat (225-250 degrees).

Brown at that temperature in 15-20 minutes, in which the roast is taken up and packed in aluminum foil (so any cloud cannot run out) while the saucepan boils by 2-3 dl boiling broth or water with which the sis into a saucepan.

The foil-wrapped rose put it back in the roasting pan.

Desired roast very red it must only have 20 minutes at 180 degrees. It must be almost through increased only slightly reddish, it can get ½ hour at 180 degrees (about 1 hour if it is a mallet), after which it can be wrapped in an unlit furnace 10-15 minutes.

Coupage of animal backs

It is important to have a sharp carving knife. First cut the fillets completely resolve, as it follows the legs with the knife. Then it is easy to cut beautiful slices. On animal dorsal underside sitting Tenderloin, which is the finest meat, so there can be a lækkerbid for the final serving. The loin is substantially smaller than the fillet, the cut of the same way when stegens reversed.

The gravy
Cloud indkoges with piskefløden, jelly and season with spices, smoothed over evtuelt quite easy and served with cream foam tossed lightly in the sauce.

This includes, of course, also waldorfsalat.