Smoked poussin with stuffed vine leaves, French goat cheese and lemon oil

Ingredients for Smoked poussin with stuffed vine leaves, French goat cheese and lemon oil

Instructions for Smoked poussin with stuffed vine leaves, French goat cheese and lemon oil

To prepare the Smoked poussin with stuffed vine leaves, French goat cheese and lemon oil recipe, please follow these instructions:

Vinbladene rinse in warm water. Then boil in salted water for 10 minutes the rice is cooked in a little water in my 10-12. Excess water filtered from.

Sauté the onion in a little oil (which must also be to lemon oil and frying of the poultry!).

Raisins, pine nuts, mint, parsley, a bit of lemon juice and spices, and fry with the place in a moment.

The stuffing is packaged into the drained vine leaves, make sure that the ends are folded in, so the filling doesn't fall out, and the rollers are put on ice.

Poussinen Brown in a frying pan in oil, FRY finished in the oven for approximately 15-20 minutes at 200 degrees. Then rests for 10 minutes.

The rest of the oil whisked with lemon peel, the rest of the lemon juice and honey.

Breasts and over-and drumsticks are cut by poussinen, and are served on plates.

Poussin, vine leaves, goat cheese shaped like small eggs and lemon oil, and sprinkled with a little chopped herbs.