fredag den 23. december 2016

Choux Farci au saumon opskrift


En af mine (mange) yndlingsretter er Choux Farci au Saumon, hvilket er en fin fransk måde at side savoykål farseret med laks på. Det smager vidunderligt og er overraskende nemt at lave.
Det vigtigste udover laks og savoykål er et osteløbeklæde (cheese cloth) til at omsvøbe kålhovedet.



Jeg har skrevet denne opskrift på engelsk til en ven (oversættelse kommer snart):

Very easy to make. You need a "cheese cloth" or similar cloth that can be boiled and a big pot.
Ingredients are cabbage (preferably kale), a side of salmon cut in thin slices, pork belly (I normally just use slices of bacon), salt, pepper and that's about it.


First you clean the cabbage and boil water. Drop the whole cabbage head in the pot for 3-5 minutes to make the leaves tender. Then unwrap the cabbage and remove any leaves that are not nice. The very heart can be removed and kept for a soup or something. 


Next you use a drainer/sieve to build your new cabbage head. you put the cheese cloth in the middle of the drainer and you put down the inner leaves first and let them stick out of the sides of the drainer and put a layer of sliced salmon and bacon, then another layer of cabbage leaves and more bacon and keep going until you close the whole cabbage head with the final biggest leave. Then close the cheese cloth very tightly together, bind a knot and boil for 20-25 minutes on low heat (but must be slightly boiling).


Drain and eat together on a bed of carrots that can be mixed with diced bacon and onions and a sauce of white wine....

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