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Peel parsley roots and cut into 1 cm thick slices. Sauté
in butter and 1 pinch of sugar. Deglaze with 100 ml of water and cook
until al dente. Refine with salt, pepper and parsley.
For the puree peel potato, boil and strain then. Mix well with milk and
butter, season with salt and pepper. Refine with grated horseradish.
Season fillets with salt and pepper. Boil soup with 6 juniper berries
and 1 bay leaf. Add fillets and simmer for 20 minutes at 80 ° C.
For the sauce peel the potatoes, grate finely and squeeze it. Boil up
beer and soy sauce, add gravy, potato and 1 tsp. caraway seeds and
simmer for about 2 minutes. Strain the sauce.
Remove the meat, drain, cover all around with mustard and season with
pepper.
Serve with mashed potatoes, vegetables and gravy. |
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