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Roasted stone bites with their own roast

Mains
Cook time: 0 min.
Servings: 2

Ingredients for Roasted stone bites with their own roast

0.25Chinese cabbage
0.5Lemon
1bundleDill
1tbspAromatic vinegar
1tspMustard
1.5dlCream
10gButter
100gCucumber
100gCarrot
100gJerusalem artichokes
100gPotato
100gLeek
100gSkorzonerødder
2Shallots
200gLumpfish ROE
400gLumpfish fillet

Instructions for Roasted stone bites with their own roast

To prepare the Roasted stone bites with their own roast recipe, please follow these instructions:

Peel the vegetables and cut them into slices.
Cut the pine fillet into slices of 2-3 cm. thickness.

Free the rope for the cane, See the stone beetle. Add salt and lemon and finely chopped mustard and dill.

Sauté the potatoes in a pan of butter. Then add carrots, earthquakes and crustaceans. Let these vegetables stand and simmer for a few minutes.

Add leek, cucumber, mustard, vinegar and cream. Let it all cook for about 10 minutes.

Place the stone binder on a dry hot forehead, giving off a liquid to be poured out. Start again with a clean forehead with a stick of butter on it. Put on the stone bite when the butter is warm and light brown.

Turn the chickpea around in the hot salad. Season with salt and pepper.

Serving: Stenbideren is served on the hot salad, possibly. On the plate.

tips:
The fishmonger would like to arrange the pebbles for you. Vegetables can be restricted and replaced according to their own taste.

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