Rimmed elgrulle with dijon and purjo
Cooking Time1 h 30 m
Ingredients18
DifficultyMedium
This self-rolled elf feels a little extra solemn without getting complicated. The juicy elk meat is joined by a dijonpurjo at crème fraiche, dijonsenap and fine-hacked purjolök that provides freshness and sting. It all gets really nice together on the plate, especially when the meat is at the center.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Long coke
Ingredients
4 servings
- Step: 12 l water
- Step: 22 dl gross salt
- Step: 32 msk sugar sugar
- Step: 41 kg elgrulle
- Step: 51 pc yellow onions
- Step: 61 pc carrot
- Step: 710 pc spice-pep parkorn
- Step: 82 pc labels
- Step: 91 pc thyme
- Step: 10700 g cabbage root
- Step: 1130 g butter
- Step: 12salt
- Step: 13pepper
- Step: 141 pc purjolök
- Step: 152 dl crème fraiche
- Step: 162 msk dijonsenap
- Step: 17salt
- Step: 18pepper
Instructions
- Step: 1Boil water, salt and sugar to the law, let it be cold. Put the meat in a bowl and pour on the team so it covers completely. Keep the fridge for 12 hours. If you want to halve the time and get a smooth rim, you can inject the law into the meat with a salt syringe.
- Step: 2Scale onions and carrots and share in smaller pieces. Boil water in a pot and boil the meat along with onions, carrots and spices. The meat is finished when it releases from a test needle and it sips out a clear juice or when you have 85°C in the thickest part (It takes 1 1/2-2 hours).
- Step: 3Dijonpurjo: Wash and streak the purjo onions. Cook up crème fraiche and mustard in a pot and put in the purjo onion. Cook for a few minutes, taste salt and pepper.
- Step: 4Cut the cabbage root in long thin strips. Fresh these with butter until the streaks are soft (al dente), taste off with salt and pepper.
- Step: 5Cut up the meat in slices and serve with cabbage root and purjolök.
Näring
| Calories | 590kcal |
|---|---|
| Fat | 27g |
| Serving Size | 4serving |
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