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Ann Marie
Fried slippery tongue with dragon mayonnaise
A tasty Dutch recipe. The main course contains the following ingredients: fish, Zeeuwspek (slightly thicker sliced, approx. 100 g), gherkins sweet-and-sour (medium-sized), capers, dried tarragon, mayonnaise, flour, salt and pepper, butter or margarine, samphire (vegetables, 100 g ), or fresh spinach) and slip tongs (2 packs a ca. 200 g).
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Ingredients
- 8 slices Zeeland bacon slightly thicker cut, approx. 100 g
- 2 sweet and sour pickles medium size
- 1 tablespoon capers
- Teaspoon dried tarragon
- 6 tablespoons mayonnaise
- 2 tablespoons flour
- Salt and pepper
- 3 tablespoons butter or margarine
- 1 tray samphire (vegetable, 100 g), or fresh spinach
- 4 slip tongues 2 packages a ca. 200 g
Kitchen Stuff
Directions
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Bake crispy bacon in dry frying pan and drain on kitchen paper. Gherkin pickles and drain. Chop miners. Fry pickles, capers, tarragon and mayonnaise in a bowl. Sprinkle flour on plate, mix salt and pepper.
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Fry 1 tablespoon of butter in pan and bake cauliflower for about 2 minutes. Samphire with 1 tablespoon water covered for another 3 to 5 minutes to gently heat. In the meantime heat the remaining butter in frying pan. Slip tubing through flower and turn brown in approx. 6 minutes, turning cautiously halfway. Place the sliding tongues on four plates. Prepare samphire and slice slices of bacon at an angle against samphire. Create Mayonnaise next to it. Serve with boiled new potatoes.
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Nutrition
510Calories
Sodium0% DV1.320mg
Fat63% DV41g
Protein54% DV27g
Carbs2% DV6g
Fiber8% DV2g
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