Rokkevingeterrine with crunchy remoulade

Ingredients for Rokkevingeterrine with crunchy remoulade

Instructions for Rokkevingeterrine with crunchy remoulade

To prepare the Rokkevingeterrine with crunchy remoulade recipe, please follow these instructions:

Husblads soak in cold water. Blanch the savoy cabbage in boiling, lightly salted water and cool it in cold water. Prop the top of the milk carton back in card stock so you get a rectangular box. Cut the milk card stock through lengthwise, not just in the Middle but diagonally. Rinse the card stock thoroughly with hot water. Serve the one "form" with cling film on the inside. Style it so "the surface" are horizontal, URf.eks. between the grooves in a ovnrist, or on a little tinfoil. Serve form with savoy cabbage leaves.

Slice the vegetables and stalks slowly out. Saute in a little butter. Pour coriander and water or wine upon. Notch budge the wing out in four pieces. Com the in Saute pan, season with salt and pepper. Bring the liquid back to a boil, put a lid on, turn down the heat, and steam about 12 minutes to dislodge the meat from the leg. Take the fish up. Overview the Pan contents and cook the cloud into 1 dl. The strimlede herbs steamed a few minutes in the cloud. The last-minute met Apple strips by. Take celery and Apple up, and melt husblasen in the liquid.

Lift the skin of Skate wing pieces. Boost careful flesh of. Benefit the meat in milk cartons, layers in layer with celery and Apple. Style milk cartons in the refrigerator a minimum of 6 hours, but no longer than three days. Inserts terrinene into slices once it must be eaten. Server with remouladen.

Make a mayonaise of canola oil, egg yolks and æbleddike. Chop the herbs finely and stir them in mayonaisen to a dense, coarse sauce.