victims disposal!
Friday, December 31, 2010
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for my culinary blog friend Wuschel Place in light vinegar water)
salt
to root vegetables, butter flakes and half a liter of water
the carp from time to time with the stock, pour
fan grill: 90 minutes at 170 ° C
lemon sauce:
light roux,
the fish stock to
juice of 1 / 2 or a lemon to it (depending on size and personal taste)
1 / 2 cup whipping cream 100 ml milk
2 tsp tarragon
1 / 2 teaspoon sugar
can boil down a bit
boiled potatoes
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