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Whole braised bristle with lemon and garlic and pickled spicy tomatoes with rosemary

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Whole braised bristle with lemon and garlic and pickled spicy tomatoes with rosemary

Laurel
Pepper
Rosemary
Salt
0.5dlSherry or red wine vinegar
1pcsLemon usprøjtet
1Shallots
3dlOlive oil
5dlFund (calves Fund: use EVS 1 beef cube and 5 dl water.)
5cloveGarlic
50gButter
8Spiced tomatoes with topstilk
850gBrill

Instructions for Whole braised bristle with lemon and garlic and pickled spicy tomatoes with rosemary

To prepare the Whole braised bristle with lemon and garlic and pickled spicy tomatoes with rosemary recipe, please follow these instructions:

brill:
Put the griddle in a refractory dish. The calf fund is boiled and poured over the fish (to cover most of the barley). Add grated lemon peel, half-lemon juice and 2 dl olive oil. Leave the oven in the oven for 20-25 minutes. Depending on the size of 150 degrees. Let the fish draw for another 10 min. Pour 4 garlic and bag them in staniol with a little salt and olive oil. Bake with the broth. The sauce that is at the fish is boiled and mounted with the baked garlic, which is squeezed and a little butter.

Sliced ​​spice tomatoes: The tomato is cut with a sharp knife around the stomach. Dip briefly in boiling water approx. 5 sec and get in cold water. 1 dl oil, vinegar and spices boil up. The bottom of the tomatoes is freed for skin and the upper part is raised above the stem. The hot layer is poured over and they pull approx. 20 min. Before serving. Save any. The layer of a good salad dressing.

Serve the dish with oven baked potatoes.

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