Recipes with Calves Fund

Skovdue with kokosris

The pigeons FRY and any feather residue is removed. The pigeons are boned, so you have the breast and thighs. Warm up the pan with oil and Brown breast and thighs on both sides. Put the pigeons in a heat-proof platter, season them with salt and pepper and plac

Whole Braised turbot with lemon, garlic and spicy tomatoes with Rosemary

Turbot: Put the entire turbot in a heat-proof platter. Calves Fund (use if desired, 1 beef cube and 1/2 l water) cooked up and poured over the fish (to cover most of the pighvaren). Add the grated lemon rind, juice of half a lemon and 2 dl olive oil. Pighva

Beef tenderloin with baked root vegetables

Root vegetables peeled and cut into appropriate pieces, URf.eks. 3 x 1 cm. Bake in the oven with butter, salt and pepper in a dish with aluminum foil over in about 20 minutes. Balsamic vinegar is reduced in the Pan, and be met by the Fund. Boil into the approp

Lasagna with calves sweetbread and Karl Johan

Cut calves brislerne in slices of about ½ cm. Fry them in the butter on a low heat until they are nicely light brown. Sprinkle a little salt and pepper. Rose Karl Johan'erne in oil and pour them into a strainer. Calves Fund came in a pan, add cream, truffle ju

Fried sweetbread with rösti

The peas bælges, and discovers that they are now not much filling. Brislen cut into 4 parts and turned into flour, Brown on the Pan in butter and placed in a hot oven for 15 minutes at 200 degrees. Potato peeled off and torn into strips, place in cold water, t

Juniper-roast pork loin stuffed with root vegetables and nuts. Add to this the roasted potatoes and red wine sauce

Juniper crushed lightly and rubbed in the rind together with coarse salt. Cut root vegetables into smaller pieces and grate them in olive oil together with hazelnuts. Findel in food processor or chop it finely with a knife. Stir the mass with mustard and bread

Corned-beef brisket w/pea sauce & marsalaløg

Calves chest out in a pan, where it is covered with water. Add the Bay leaves, peppercorns, leek and onion. Cook the meat in brine for about 45 minutes, then it should pull the sheeting in about 30 mins. Sauce: Skalotte onions peeled and chopped very finely

Chanterelle soup with lobster

Turbot Fund: Heads and legs Sauté in a little oil without Brown. Add the cleaned vegetables that are cut small print out, and let them saute in a moment. Add the spices and white wine, let it cook down. Add the veal Fund, give it a rehash, and remote it was th