Grilled Oyster Sauce with Caramel Cream

Ingredients for Grilled Oyster Sauce with Caramel Cream

Instructions for Grilled Oyster Sauce with Caramel Cream

To prepare the Grilled Oyster Sauce with Caramel Cream recipe, please follow these instructions:

Butterdej blade: Cut the butterdejen / peel into two leaves and bake over the bottom of a oven dish, approx. 5-6 cm. high.

Duchesseblade:
Put the potatoes in water without salt, boil tenderly, steam dry, mashed and mix with butter and egg yolks, salted with salt.

Duchessemassen sprinkles as 6 leaves and baked golden.

Carry Cremé: Finely chopped mustard onion and a little carry sauté in walnut oil, a little flour sprinkle over and boil white wine and add fond, boil blank and soigned. The sauce is seasoned with creme fraiche, salt and carry, colored with turmeric.

Spinach sauce: Scallops are sautéed in butter, add blanched spinach leaves, seasoned with salt.

Spring Green:
The carrots are scrapped, (let some of the stems become), buttered with the green asparagus.

Salmon Chops:
Marinated in oil, herbs and a little salt, at least 1/2 hour. Stepped on hot grill panes.

The salmon carvings are m / lemon juice, salt and pepper. Appointed in salmon skin, shaped to cage houses over a peeled sieve and crispy in the oven.