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PUREĆI ODRESCI U UMAKU OD KOPRA

Sastojci:

4 pureća odreska
50 g pirovog brašna
50 g maslaca
750 ml temeljca
sol, papar
zubovac, galgant
kopar, metvica – sitno nasjeckani
limunov sok

Priprema:

Odreske natrljajte solju, uvaljajte u brašno i kratko ispecite na rastopljenom maslacu dok ne dobiju lijepu zlatnu boju s obje strane. Izvadite odreske na tanjur i ostavite na toplom.

Brašno razmutite u temeljcu, dodajte i kopar pa umiješajte u masnoću u kojoj su se pržili odresci. Kratko prokuhajte, miješajući, da dobijete umak. Začinite limunovim sokom i začinima.

U kuhani umak vratite odreske.
Poslužite s pirovom tjesteninom.

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TURKEY ESCALOPES IN DILL SAUCE

Ingredients:

4 turkey escalopes
50 g spelt flour
50 g butter
750 ml stock
salt and pepper
pellitory, galangal
dill and mint – finely chopped
lemon juice

Method:

Rub the escalopes with salt, coat with flour and fry briefly in melted butter until nicely golden on both sides.

Dissolve the flour in stock, add the dill and stir in the fat in which you fried the escalopes. Cook briefly, stirring constantly, until thickened as a sauce. Season with lemon juice and spices before returning the escalopes to the sauce.

Serve with spelt flour noodles.

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