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Kulmule in spice herb spice with cinnamon and spinach compote

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Kulmule in spice herb spice with cinnamon and spinach compote

Herbs (basil, parsley, dill or a mixture of both)
1bundleSpring onions
1Onion
1.5dlCream
100gBreadcrumbs
150gChanterelles
300gFresh spinach
600gHake fillet without skin

Instructions for Kulmule in spice herb spice with cinnamon and spinach compote

To prepare the Kulmule in spice herb spice with cinnamon and spinach compote recipe, please follow these instructions:

Kulmule: Rasp and herbs are blended until the grating gets a green color. Cut the fillets into pieces of pieces, turn into the rasp and season with salt and pepper. Put the fillets in a refractory dish with a buttercup on top and baked in the oven for 7-8 minutes. At 200 degrees C. alm. oven.

Casserole and spinach compote: On a hot pan, add a little oil and the finely chopped onions are briefly chopped, followed by cantaloupe, spinach and spring onions that are cut into slices. Allow it to stir for half an hour, then add the cream and boil until it all has a creamy consistency.

Serve the dish with new potatoes and decorate if necessary. With tomato cut in strips and a bit dild.

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