Straight streaming with citruspuré and purjofräs
Cooking Time45 m
Ingredients18
DifficultyMedium
The smell of freshly streamed and broken butter puts the tone directly. Here, the classic fish meets a soft potato puree with fresh lemon, along with fortified purjol kitchen that provides some sweetness and sting. It feels straight, warm and right on the plate.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Steered
Ingredients
4 servings
- Step: 11 kg potatoes (food)
- Step: 21 1/2 dl folded in
- Step: 32 dl milk
- Step: 41 msk finished lemon shell
- Step: 51/2 dl freshly pressed lemon juice
- Step: 6salt
- Step: 7pepper
- Step: 81 pc purjolök
- Step: 92 msk butter to roast
- Step: 101 tsk strokes
- Step: 111 krm salt
- Step: 121 krm white pepper
- Step: 1350 g butter
- Step: 142 dl rough rye flour or throat bread
- Step: 151 1/2 tsk salt
- Step: 161 krm white pepper
- Step: 17600 g streaming files
- Step: 18butter (for roasting)
Instructions
- Step: 1Puré: Scale and cook potatoes in light salted water. Remove the water and let the potatoes steam off.
- Step: 2Warm cream and milk.
- Step: 3Mosa potatoes with potato support or elvisp. Add the cream milk, lemon shell and juice in the moset. Taste with salt and pepper.
- Step: 4Purjofräs: Answer and rinse the purjolöken. Slice and milling in butter in a pan about 2 minutes. Taste with sugar, salt and white pepper.
- Step: 5Broken butter: Burn the butter in a pot. Stand aside.
- Step: 6Strömming: Mix rye flour/stress bread with salt and white pepper and pour out on a plate. Turn the streaming files into the mixture.
- Step: 7Stoke the streaming golden in butter for about 2 minutes per page.
- Step: 8Serve the streaming freshly with citruspuré, purjofräs and broken butter.
Näring
| Calories | 871kcal |
|---|---|
| Carbohydrates | 66g |
| Fat | 48g |
| Protein | 38g |
| Serving Size | 4serving |
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