Sides recipes

Tartarsmør

The butter is stirred. Used chutney, rubbed it through a sieve and stir everything together. Eaten with fried fish. Can also be used in sandwiches.

Green butter

1 bunch of parsley, a little tarragon or dill leaves and a handful of spinach leaves steamed with peeled 1-2 tablespoons. water and chopped fine, before it is mixed in it touched the butter (about 50 g). Season with salt and pepper. Used for fried fish, pan-fr

Horseradish butter

Style butter snug, so it is easy to work with. stir it up in a bowl of freshly grated horseradish to taste. Flavor it with a little salt and possibly. a little lemon juice. If you want the butter for several times they can pack butter in a piece of parchment a

Anchovy butter

Touched butter added flesh of anchovies, which passed through a sieve, first. Instead of anchovies can be boneless herring. Used for cold egg dishes, fried meat or fish dishes or in sandwiches.

Paprika butter

Saute the shallots in the butter with paprika. When paprika and onions have been baked (do not brown) aims the buds from and lets this butter cool slightly before they touch it in lindt butter. Tips: Ideal for pork, veal and poultry.

Mustard butter

Butter made lindt, added French mustard. They can calculate approximately 1 ½ tablespoons. for 250 g butter. They can taste it to with a little tarragon vinegar or other aromatic vinegar. Tips: Suitable for grilled pork, veal kidney and herring.

Caviar butter

Caviar is stirred in lindt butter. Can taste it to with a little finely chopped shallots or with lemon juice and cayenne pepper Tips: Suitable for all fish.

Maitre d ´ hotel-butter

Softened butter is stirred with parsley. Season with salt, pepper and lemon juice. Tips: Suitable for both meat and fish.