John Myers
Contents
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Ingredients
- 1 Belly and frying fat and flour and salt
- 3 Carrots and clarified butter and sugar and pepper and lemon sprinkles
- 2 Potatoes
dip
- 200 g Low fat quark
- 100 g Crème fraîche with herbs
- Lemon balm, some leaves
- Basil, some leaves
- 2 tbsp Chives, chopped
- 2 tbsp Parsley, chopped
- 2 tbsp Dill, chopped
- 1 tsp Sugar
- 3 tbsp Olive oil
- Salt, pepper to taste
- 1 tsp Vinegar of your choice, mild
- 100 ml Milk
salad
- Tomato-Cucumber-Onion-Bell pepper-dill-parsley
- Salt-Pepper-Sugar-Vinegar-Oil
- Everything the kitchen has to offer
Instructions
- I washed the cuttlefish, dabbed it off, sprinkled it with salt, turned it in flour and fried it in clarified butter on a high frying level ..... I made a wonderful dressing out of all the ingredients I had prepared for the dip ..... the whole carrots I blanched briefly after cleaning ... clarified butter was carefully heated in a pan, 2 tablespoons of sugar were added and dissolved. In it I tossed the carrots, sprinkled them with lemon juice and took them out with a bite.
- I cooked potatoes with boiled potatoes .. salad prepared according to gusto, which you have in the kitchen .. I served the fish with carrots, boiled potatoes and the dip ... the dip is so generous that it is wonderful next day tastes good with a jacket potato
Nutrition
Serving: 100gCalories: 406kcalCarbohydrates: 8.1gProtein: 1.8gFat: 41.4g
