Dra bort den yttersta tunna hinnan på sadeln. Ruta precis genom fettkappan med en vass kniv, försök undvika att skära in i köttet. Hetta upp smör och olja i en gryta, lägg i sadeln och bryn båda sidorna på ovandelen. Ta upp sadeln och lägg den i en ugnssäker form. Salta och peppra, lägg timjankvistar ovanpå. Sätt stektermometer i ena filébiten på ovansidan. Sätt in sadeln på nedre falsen i ugnen i 175 grader. Stek tills termometern visar 65–70 grader, rosa, 20–30 minuter beroende på tjockleken. Ta ut sadeln och låt vila 10–15 minuter under alfolie innan köttet skärs loss från benen och bitarna skivas. Sås Fräs under tiden svampen i smör i en liten kastrull. Tillsätt fond och vispgrädde. Koka upp och vispa ner redningsmjöl, såsen ska inte bli stabbig. Häll eventuell köttsky i såsen. Smaka av med salt och peppar, och eventuellt med portvin eller vinbärsgelé. Strö pepparrot och färska timjanblad över köttet vid servering, garnera med lingon. Servera pressad (mandel)potatis till.
Chanterelle burger with mashed potatoes
Clean mushrooms, but rinse it. Peel and slice onions. Fry the mushrooms and onion duxelles, ie, without fat in a pan on medium heat until all liquid has disappeared and is almost burnt. Remove from heat and let cool. Peel and boil the potatoes are soft. Squeeze. Add a knob of butter and some salt. Mix half the water with bread crumbs. Let swell for a while. Add the mince, egg yolks, salt, pepper and remaining water + fund and löksvampen. Mix well. Shaping serving steaks. Flip the patties in breadcrumbs. Fry in margarine over medium heat about 2 minutes on each side for fine finish. Place into a greased oven-proof form. Put in oven about 10 minutes.
Trattkantarellsås to pasta
Crumble the chanterelles are in a bowl. Boil water and pour over ice funnel so they covered a little over. Leave it to swell and soften for about 20 minutes. Do not throw away the water! - That you should use for the taste. Fry the finely chopped shallots in butter over low heat so the onion just softens, but certainly does not take paint. Add the wine and increase heat. Let simmer together a little - especially if you use white wine. Add the chanterelles are and broth and cook up some more. Add the stock or fund. Pour in the cream and simmer together over low heat. Season with freshly ground pepper (I usually take both black and white) and perhaps a little Dijon mustard.
Kantarell kanapé
Clean the chanterelles thoroughly and tear into small pieces. Fry in butter in a frying pan. Add the cream and let it boil. Add the mushroom stock and season with salt and pepper. Spoon out the chanterelles on crostini, decorate preferably with a little parsley and cranberries. Serve as a cocktail snack.
Älgfärsbiffar
Mix älgfärsen with 1 cup of the cheese and 1/2 tablespoon of the Fund as well as salt, pepper, potato flour, eggs and water.
Shape into four large or eight small patties and fry them in butter. Fry the mushrooms so that it gets some color. Preheat the oven to 225 degrees. Spread the sponge in the bottom of a greased ovenproof dish. Place patties on top and sprinkle with remaining cheese. Mix 1/2 tablespoon fund with cooking cream and pour into the mold. Bake in oven for 10-15 minutes. Serve steaks with boiled or mashed potatoes, like almond. Haricots verts and lingonberry jam is good for.
