Johns Sildehajs tornedous

Ingredients for Johns Sildehajs tornedous

Instructions for Johns Sildehajs tornedous

To prepare the Johns Sildehajs tornedous recipe, please follow these instructions:

Fold bacon around the sides of the clove and fasten it with a pinch pin.

Boil the small potatoes and pil them.

Make 8 apricots ready, drip off, then place the selected bagatel in the apricots (or spray). Decorate with fresh parsley.

Vegetable broth is filled in a saucepan and add the fresh herbs, simmer for about 20 minutes.

150 gr. Butter and thyme are heated at low heat, then add the potatoes and heat for a little about 10 minutes.

The Christmas salads are cut into 4 pieces. Along. Boil in lightly salted water for about 4 minutes.

The toasted dishes are brushed with olive oil and put in a refractory dish and seasoned with salt and pepper, then put in a hot air oven at 170 gr.i 20 minutes.

The fund from the herring shark and the fried potatoes are poured into the pan with herbs, blended with spelled blender, chopped with cold and cold butter (sauce verde).

tips:
Sildehajbøffer can be bought online at Thisted Fisheries Click here