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In the last section of the Swedish master chef, so I uttered the words "I'll beat 'Louise the big group on fish fingers." Yes ... .hm .what ... I got it from? I myself the big group have no memory of that I even said that and that's the charm of pre-recorded television programs. You do not remember at all what you said and also do not know if they come with the program. TV show made in the trim, and it is then you will be profiled as the character you are going to be / is.
But I have analyzed a bit and decided that I must have been thinking this way: Louise is a fin on the fish - fish named fish in English - I'll beat her on fingrarna- fish sticks named fishfingers in English - I'll the big group beat her on fish fingers ... . Clear as mud ... right? No. Not at all.
But now you've got a little insight into how my brain works under extreme stress in the kitchen. I have not written down my gösrecept yet, but the other day, my youngest boy home from school and then I invited him to this fish finger recipe.
WHAT TO DO 1 Peel and boil the potatoes and jordärtskockorna until tender. 2 Cutting with masher or squeeze in a ricer. 3 Heat the milk and add milk and butter to jordärtkockorna and potatoes. Whisk into a puree and season with salt and pepper.
4 Peel the beets and dice them. 5 Crude Fry them in butter until they become soft. In about 20 minutes on the heat. 6Vispa up the egg in a bowl. 7Häll breadcrumbs in another plate. TILLSAT salt and pepper into the breadcrumbs. 8Vänd fish in egg first and then in breadcrumbs. 9Bryn the butter in the pan and fry the fish so that it becomes golden brown on both sides. Do not overcook. Only in a big way vämnda them as they browned. 10 Serve with cooked green peas, lemon and a sprig of thyme.
March 31, 2011 at 20:18 Reply
Hi couples! yes, shame that Louise did not get the bread fingers ... I can :) You had four large potatoes skockor and two slightly larger potatoes. then maybe I did not use all the milk. Do heat about 2 cups milk and then dilute the cake until it is in the texture I want. Maybe you should be a little clearer with it. ... greet P
Hello! My name is Roy Elmquist and is matinspiratör. After my participation in the Swedish master chef in 2011, I'm working today on a full-time food creator, food writer the big group and chef. I explore Nordic cuisine draws inspiration from the woods, the lake and the surroundings of my house, but also from travel, restaurants, food fairs and measurement profiles in and outside Sweden. I am a curious cooks and give myself constant challenges. Come along on my culinary journey and please let me know! Follow me on Facebook
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