Fried calamari in Estragon cremesauce with glazed carrots and new potatoes

Ingredients for Fried calamari in Estragon cremesauce with glazed carrots and new potatoes

Instructions for Fried calamari in Estragon cremesauce with glazed carrots and new potatoes

To prepare the Fried calamari in Estragon cremesauce with glazed carrots and new potatoes recipe, please follow these instructions:

The liver slices are sprinkled with flour and seasoned with salt and pepper. On a pan, the slices are lightly roasted in olive oil over low heat - 5 minutes on each side. The lemon slices are taken from the forehead and covered, and in the same oil the finely chopped mustard toast is sautéed. When the onions are sautéed, the wine grains come on and boil until it is almost completely evaporated. Then pour the whipped cream and cook in the appropriate sauce consistency. Estragon chopped nicely and arrived in the sauce. When serving, place the liver dishes on a dish and pour the sauce over.

Before cleaning the carrots (leave 1 cm of the top to be seated) and place in a saucepan. Bring cold water to half past the carrots. Bring the butter and give it all a pinch of salt and a pinch of sugar. Let it boil over quick heat to the sugar water and the butter "glazes" the carrots. Put them on a small dish and sprinkle them with finely chopped shovels.

The dish is served with new potatoes

tips:
Many people do not like fried liver. But try to fry it properly. Inside, the liver must be slightly pink - it should not get dry and dry, not at all raw. Both parts are unfortunate. Follow the rise time in the recipe, so the liver becomes the way it should be. Liver should always be served hot and freshly served.