Trailed with a mustard

  • Time 1.30 minutes
  • Servings 6 People
  • 1 The purified garlic is slightly fry on the dry pan until the smell occurs. Milk in the cellar, add garlic, lie on a slow fire for 30 minutes. Sitting through the sieto is about 900 ml of garlic milk.
  • 2 In 900 ml of water, add 100 grams of salt. Heat on the big light for two minutes. It's in the fridge.
  • 3 File of tracks (approximately 150 grams of weight) put in a bowl, pour a salt solution and leave for 15 minutes. Then put it in garlic milk. A fish and milk bar, put it on a small fire, temperature 45 degrees and keep it that way for half an hour.
  • 4 Carrots, pasters, potato and onions, cut into the bag and weld a couple or a boiling water.
  • 5 Crossing hot vegetables with 20 grams of cream oil, zero butter, 5 ml of lemon juice, cedrous, salt and pot. In the cellar, pour a fish boiler, creams, wine, the remaining butter, 5 ml of lemon sauce and give it taste. Make it half.
  • 6 Put on the plates of the track, on the side, the vegetables, pour the sauce and steal the welded carrots of taliellin, the leaves of the tarhoon, the peas of peas, the tarchun oil.
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