Spoon the cake around the fish in the pan and pour the sauce over the fish. Slice tomatoes and place them on top of sauce.
Put the tin in the top of the oven and browning 5-10 minutes or until the cake is a little brown at the tips.
Fiskgratängen Serve with grated carrots or a mixed salad.
Fish gratin with chanterelle sauce
Deer steak with dill-flavored chanterelle
Brown the venison roast around in a cast iron pot. Chop the chanterelles are finely and add them along with the broth, onions and carrots. Put on the lid and let the pot simmer on low heat for about 1 ½ hours. Remove the roast, wrap it in foil and let it rest while you make sauce. Serve the steak with the sauce with mixed vegetables and root crops.
Prins Bertils pannbiffar med kantarellsås
Peel and chop the onion. Clean the mushrooms to the sauce and divide the largest. Heat a frying pan and let the mushrooms sweat without shortening over low heat. When the liquid has boiled up, increase heat and add the butter. Fry for a while and then add the chopped onion. Season with salt and white pepper and set aside. Mix ground meat with egg yolks, salt and épice riche. Add the cream little by little and mix to a smooth business. Shape the eight small patties. Heat a frying pan and fry the steaks in butter over medium heat. Remove steaks and keep warm.
Creamy golden chanterelles
Chop the chanterelles rough or not at all if they are small. Chop the onion and fry soft in a little oil in medium-hot skillet, it should not take so much color. Add the chanterelles and fry them golden, stirring. When they're done, you can salt on them, but preferably not before the salt draws out liquid. Increase the temperature in the frying pan and pour the oat cream and bring to boil and simmer a few minutes. Add lemon juice salt and pepper.
