Mains recipes

Fried fish fillets

Start with the vegetables. Divide the fennel into quarters and place them in a pot of peppers divided into large cubes, split bell pepper and sliced ​​spring onion. Pour so much water by half standing up on the vegetables. Sprinkle with salt and pepper. Boil f

Gotlam in cabbage with cheese and aubergines, spiced with parsley, lemon and garlic

The eggplant is cut in ½ cm. Thick slices along. They are sprinkled well with coarse salt and must stand for 1 hour or longer. They are dipped in boiling water for a few minutes and driped well. The cabbage is divided into whole leaves, boiling 3-4 minutes

Bowl of Gotham with fried endives Potato pear with olive oil and

The upper should be boned, leaving only the femur sides left (please ask the butcher). Remove obstacles and possibly. Thick fat layer. The steps should not be twisted. Let the meat lie at room temperature for at least 1 hour before frying. Lay on top of a w

Lamb chops with mango fruit and ginger sauce

Lamb chops are exposed to excess fat and seasoned with salt and pepper. They quickly pour on a pan in butter / oil. They are screwed down and they finish finishing for 5-7 minutes if they are to be pink inside. The chops are removed from the forehead and ke

Dried back of gotlam with tomato cream

The bristle is cut first from the back. Then bake the rest so that the two fillets hang the same in one piece. Finally, unclean meat from the legs is cut. The broth is brightly cooked and seasoned with salt and pepper. The ureal meat is chopped and stirred

Freezing box of gotlam with dild

Seniors and obstacles are removed from the meat and cut into the tern at approx. 2x2 cm. The vegetables are cleansed and cut into terns (dangling in thin rings). Meat and vegetables are easily sautéed in a thickened pot without taking color. Fund or broth a

Godtlam in earthquake frieze

The vegetables are cut into spelled, chopped roughly. Seasoning the spices in the bouquet, pepper, garlic and bay leaves is placed in gazepose. The earthquakes are peeled, cut into suitable pieces and put into cold water with a little lemon or vinegar (so they

Baked cream with savoy cabbage and thyme sauce

The sauce that requires the longest time is started first. The two fillets are cut from the back and laid aside. Bones chopped into smaller pieces and brune well in a thick pot in the oil. The coarse vegetables are added and shuffled short. The flour is spr