Krondyrmørbrad with lace curd on la creme

Ingredients for Krondyrmørbrad with lace curd on la creme

Instructions for Krondyrmørbrad with lace curd on la creme

To prepare the Krondyrmørbrad with lace curd on la creme recipe, please follow these instructions:

Carefully clean the crown tenderloin with fat and barley, season with salt and pepper and let it rest at room temperature until ready for the roast

Carefully clean the scallops for soil with a small knife and brush and cut the bottom of the stick. Avoid cleaning in water

Chop 2-3 chopsticks fine

Boil the beetroot with peel for approx. 10 min, so they are still fixed. Cool them completely and remove the peel (you can cook them in advance)

Peel celery and carrots (or other root crops after taste) and cut them into small terns

Clean the rest of the scallops. Share them if necessary In half, if large, and store them in a bowl of celery and carrots in tern

Peel the apples and remove the core.

Grate beetroot and apples in thin shells on a mandolin iron (a common grater can also go)

Mix oil, vinegar, mustard and honey and season with salt and pepper. Turn apples, dried cranberries and beetroot into the dressing - and store the salad in the fridge

Shake celery, carrot and mustard on high heat to make them golden and crispy. Season with salt and pepper and a little fresh thyme

Stir the whole crown of bread in Becel on a very hot forehead for a couple of minutes on all four sides and let it rest for approx. 10 minutes. It must be red in the middle to not get dry

Put the chopped mustard on a beech on a hot forehead until the onions are ready, add the cleaned cantaloupe and turn them short. Season with salt and pepper. Then you add approx. 2½ dl Milda Cremefine (7% or 15% of your choice) and a small nip sugar and let the sauce boil until it becomes creamy

Cut the crown tenderloin into thin slices and decorate all the accessories on hot plates


tips:
For example, if you want to drop the cantaloupe, you can make a delicious sauce by boiling the frying pan with a little port wine and adding Milda Cremefine, a little salt and pepper and possibly. A sprig. redcurrant jelly.