Kalvelårtunge grilled with rosemary and lemon, with new potatoes in pinjekernepesto

Ingredients for Kalvelårtunge grilled with rosemary and lemon, with new potatoes in pinjekernepesto

Instructions for Kalvelårtunge grilled with rosemary and lemon, with new potatoes in pinjekernepesto

To prepare the Kalvelårtunge grilled with rosemary and lemon, with new potatoes in pinjekernepesto recipe, please follow these instructions:

Grilled calf tuna: The chopped calf tuna is browned on all sides on a hot brushed griddle - totaling approx. 8 - 10 minutes

When the meat is cooked brown, season it with salt and pepper and pack in stanniol together with lemon slices and 2 of rosemary twigs.

You can choose from 2 methods. Either the stannola roll of meat can be placed directly in the grill's glow. Or you can put the grid at the slightest distance from the glow and put the stanni oil package on it. In both cases the meat must rise for approx. 40-50 minutes depending on size - used occasionally.

Pinjekernepesto: The last rosemary ink is grilled easily on the grill grid. Pins the needles and put them in a blender. Shake pine kernels on a dry pan until they are light brown - also bring them to the blender. Add the olive oil, lemon juice, lemon lemon and honey and blend it all together. Taste with salt and pepper - this is called a pesto, and it must be used for potatoes.

Scrub the potatoes thoroughly and boil them for approx. 20 minutes. Pour the water and pour the potatoes into a bowl. Then pour the pesto over the hot potatoes and mix a little so that it is evenly distributed.

Rucola salad: Rinse the rucola salad thoroughly, grate the coarse stalk and tear the rest of the salad roughly and place it in a bowl. Mix cranberries, olive oil, balsamic, honey and mustard in another bowl, stir around and come to the salad just before serving. When the meat is ready, remove from the grill and allow to rest approx. 10 minutes - still wrapped in stanniol. Then unpack and cut into thin slices.