Opskrift - Nystrøgede FjordrejerRecipe - Freshly peeled fjord prawns
Freshly peeled fjord prawns with coarsely mashed Skiftekær potato, cold-pressed rapeseed oil and beurre blanc and chervil
Ingredients
Skiftekær kartofler
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500 g of Skiftekær potatoes (Anna Bella variety)
500 g of coarse salt
1 dl. cold-pressed rapeseed oil
Læsø seethed salt
200 g of freshly peeled fjord prawns
1 bunch of chervil
½ bottle of white wine
½ dl. White wine vinegar
2 finely chopped shallots
2 sprigs of Spanish chervil
400 g of chilled, diced butter
500 g of coarse salt
1 dl. cold-pressed rapeseed oil
Læsø seethed salt
200 g of freshly peeled fjord prawns
1 bunch of chervil
½ bottle of white wine
½ dl. White wine vinegar
2 finely chopped shallots
2 sprigs of Spanish chervil
400 g of chilled, diced butter
Anders Granhøj Restaurant No. 13Wash the potatoes and place in a roasting dish with the coarse salt. Splash with a little water, cover with silver foil and oven bake until tender for about 30 minutes at 200°C.
Peel the potatoes while still hot; using a fork, mash together with the rapeseed oil and add Læsø seethed salt to taste.
Simmer to reduce the white wine, white wine vinegar, shallots and sprigs of chervil to 1/3. Beat in the chilled, diced butter a little at a time and season with salt and pepper to taste.
Serve in a deep dish with the mashed potato, fjord prawns and beurre blanc, and garnish with chopped chervil.
This taste sensation was borrowed from
Restaurant Anders Granhøj no. 13 – [size=2]www.no13.dk
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Peel the potatoes while still hot; using a fork, mash together with the rapeseed oil and add Læsø seethed salt to taste.
Simmer to reduce the white wine, white wine vinegar, shallots and sprigs of chervil to 1/3. Beat in the chilled, diced butter a little at a time and season with salt and pepper to taste.
Serve in a deep dish with the mashed potato, fjord prawns and beurre blanc, and garnish with chopped chervil.
This taste sensation was borrowed from
Restaurant Anders Granhøj no. 13 – [size=2]www.no13.dk
[/size]
