Bacon winded black with dragon cream
Cooking Time1 h 30 m
Ingredients14
DifficultyHard
The black root is joined by salt bacon and a soft dragon cream that makes the whole right round and fine. On top of, add vinegar-cooked red bulb and a little squeezed nori, giving both acid and tent. It gets nice on the bar and feels a little unexpected in the best way.
Ingredients
4 servings
- Step: 11 pc the dragon
- Step: 21 pc tomato
- Step: 365 g fresh leaf penat
- Step: 41 pc scaled garlic shift
- Step: 53 dl ice cold rape oil
- Step: 6salt
- Step: 7black pepper
- Step: 87 pc black
- Step: 92 msk freshly pressed lemon juice
- Step: 101 pc by bacon
- Step: 112 msk rap oil
- Step: 121 pc red
- Step: 131/2 dl sherry vinegar
- Step: 141 pc noriarch (dry seaweeds)
Instructions
- Step: 1Pick the dragon and ferment the tomato. Mix the dragon, tomato, spinach and garlic plain in a blender. Set the edge in the fridge 15 minutes. Take out and add the icy oil to a thin beam during continued mixing. Mix until the sauce thickens like a mayonnaise. Taste with salt and pepper. Set in the fridge.
- Step: 2Put the oven at 150°C.
- Step: 3Scale the black roots and add water with the lemon juice. Lift up and wrap a bacon slice around every black. Stick in half the oil around until they get nice paint and put in an oven shape. Set in the oven about 15 minutes until the black roots are soft with a little core and have an inner temperature of 90-92°C.
- Step: 4Scale and cut the red onion in thick discs. Stop the slices on one side of the rest of the oil until they start getting paint. Pour the vinegar and let boil in. Taste with salt and pepper.
- Step: 5Stream the noriarch in rough strips. Spread out dragon cream at the bottom of a barrel. Add the black roots. Top with onion rings and nori.
- Step: 6For serving: Please peak with finely hacked lawn.
Näring
| Calories | 868kcal |
|---|---|
| Carbohydrates | 24g |
| Fat | 82g |
| Protein | 7g |
| Serving Size | 4serving |
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