Tartelettes with sea gut

Name: Tartelettes with sea gut
Yield: 1
Ingredients: Chili oil that rips in gauge; A little salt; A little water; ½ l Karo's basic sauce with milk; 1 Lemon; 1 tbsp Dijon-mustard; 1 Yellow bell pepper; 1 canned Crab claws; 1 bundle Parsley; 1 Serving piece of fresh salmon without bones; 100 g Peeled, boiled crayfish; 100 g Peeled, cooked shrimp; 12 large Tarteletter; 3 tbsp Wheat flour

Appetizers

Cook time: 0 min.
Servings: 1

Ingredients for Tartelettes with sea gut

		Chili oil that rips in gauge
		A little salt
		A little water
½	l	Karo's basic sauce with milk
1		Lemon
1	tbsp	Dijon-mustard
1		Yellow bell pepper
1	canned	Crab claws
1	bundle	Parsley
1		Serving piece of fresh salmon without bones
100	g	Peeled, boiled crayfish
100	g	Peeled, cooked shrimp
12	large	Tarteletter
3	tbsp	Wheat flour

Instructions for Tartelettes with sea gut

To prepare the Tartelettes with sea gut recipe, please follow these instructions:

Open the cans and drain the contents. Damp the salmon piece, until it's not raw. Let it cool off. Squeeze the juice of the lemon. Clean and finely chop the pepper in small tern. Wash and finely chop the parsley leaves.

Warm the Grated Sauce in a saucepan. Serve with mustard and lemon juice. When it boils, flour with wheat flour is upset in cold water. Take the evened sauce off the heat. Lun the tartlets in the oven by 1000. Part the salmon into smaller pieces. Add small tern of pepper, shrimp, crayfish, crab and salmon. Season with salt and chilli oil in the meter.

Served next to the hot tartlets. Sprinkle with finely chopped parsley.

Tartelettes with sea gut

Ingredients for Tartelettes with sea gut

Instructions for Tartelettes with sea gut

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