Recipes with White wine

Oven baked wild salmon with Hollandaisesauce

Place the salmon with the skins side down in the greased pan, add butter / margarine lemon slices and dill on. Add white wine and cover the frying pan with aloe oil. Place it in the oven at 220 gr for 20 min. Add to the sauce egg yolks and water thick over

Smoked duck breast with beetroot / horseradish salad and a touch of fresh turmeric

Duck breast brushed with spices and lightly roast in the oven. The red meat is cut into a nice little tern and turn with light whipped cream frisse, horseradish flavored with lemon juice, salt, pepper. Garlic, mustard and turmeric are easily sautéed and

Steak steak and baked peppers with feta cheese and silver beans

Switch on the grill in the oven. Rinse the peppers and wipe them off. Place them all on a plate of baking paper in the oven under the grill until they are dark. Turn them so they are grilled on all sides approx. 15 minutes in total. Remove the peppers from the

Salmon rolls with green asparagus

Season the salmon slices with salt and pepper. Lay asparagus and roll the slices together. Place the salmon rolls on an ovenproof dish. Sprinkle some salt and pour 1 - 2 tablespoons. Water next door. Peel the shallots and chop them well. Melt the butter and

Coquilles St. Jacques

Finely sliced ​​onion and the green of the porridge are shone in the butter. Spread wheat flour over and when absorbed add white wine. Reduced to half. Add whipped cream and dijon pepper, boil and cool afterwards. Whip egg yolks in the cooled sauce. The sca

Ramsey sauce

Scallops (chopped) and chopped garlic (chopped) are easily sautéed in a pan of oil. The white wine is added and reduced completely. Calf fondant is added and reduced to 1/3. The cream is poured and the sauce is cooked thick and sieved. The sauce is cooked and

Lemon reflex

The sprouts are watered and ordered as marinated herring. The layers are boiled together, cooled and sieved. Juice and thin strips of the 3 lemons are added. Pour the layer over the herrings and let them pull for a day. Served with onion rings and slices of le

Crossbread in white cabbage

Cut the cabbage head in both, which again split across and remove the stick. Bring the cabbage into boiling water and let it get a boil. Poured into a door layer for draining. The pinned onions are cut into coarse tern. The apples are peeled and the core housi