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Fired with egg sauce

Fired with egg sauce

Cooking Time45 m
Ingredients10
DifficultyMedium
0
0
Ruth LundinRuth Lundin
Straight patch with egg sauce is one of those things that feels simple yet a little extra. The eggs are boiled hard, cooled quickly, hacked with dill and moved with crème fraiche to a fresh sauce. The pad is salted and peppras, turned in flour and gets only a short time in the forehead before being served with cooked potatoes and lukewarm broccoli.

Ingredients

4 servings
  • Step: 1
    800 g red platelet
  • Step: 2
    900 g fast potatoes
  • Step: 3
    2 pc eggs
  • Step: 4
    salt
  • Step: 5
    pepper
  • Step: 6
    2 dl veteran
  • Step: 7
    1/2 pc ask a fresh dill
  • Step: 8
    2 dl crème fraiche
  • Step: 9
    250 g broccoli
  • Step: 10
    2 msk butter or margarine

Instructions

  • Step: 1
    Tina red.
  • Step: 2
    Scale and cook potatoes.
  • Step: 3
    Boil water and lay in the eggs. Cook them for 9 minutes and flush them cold.
  • Step: 4
    Spice the plot with salt and pepper and turn it into the flour.
  • Step: 5
    Scale the eggs, hack them and the dill. Mix eggs and dill with crème fraiche. Taste with salt and pepper.
  • Step: 6
    Cut broccolin in pieces. Boil it soft in salted water.
  • Step: 7
    Fish in the food fat in a pan, 1-2 minutes on each side.
  • Step: 8
    Serve the fish with sauce, potatoes and broccoli. Decorate with some dill twigs.

Näring

Calories744kcal
Carbohydrates63g
Fat28g
Protein56g
Serving Size4serving

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