Filter
Reset
Sort ByRelevance
Amycheryl
Paprika drawer with pear and asparagus tips
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Allow the roulade to reach room temperature. Peel the shallots. Peel the pears and cut them into 6 parts each. Heat the butter in a frying pan and bake the roulade around brown. Fry the shallots for 3-4 minutes. Pour the wine and fondue along the edge of the pan and fry the roulade with the lid at an angle on the pan for 1 hour on a low heat.
-
Divide the slices of pear between the shallots and fry everything in a further 15-20 minutes until done. Leave the roulade on a shelf covered with aluminum foil for 10 minutes. Keep the shallots and pear warm in a bowl. Boil the frying juices on a high heat until a nice gravy. Brush the asparagus with olive oil and roast them in a hot pan for 3-4 minutes just until done. Serve the roulade in slices on warm plates with some gravy over it. Spoon the shallots and pear next to them and put the asparagus on them.
-
30 minMain dishpotatoes, herrings, fresh chives, sour cream, rocket lettuce melange, Rye bread, herb butter,lukewarm potato salad with herring
-
15 minMain dishold white bread, grated Grana Padano, rosemary, dried chili peppers, Eggs, Lamb chops, olive oil,lamb chops with spicy cheese crust
-
25 minMain dishfresh ravioli 4 for, tomato cubes, dried tomatoes in bag, salsa ai 4 for, ham cubes, dried Italian herbs, mixed fries, slafris natural,ravioli with four types of cheese
-
55 minMain dishfrozen coalfish fillet, baking flour, tomato, cream cheese seasoning, potato slices, fresh cream, pine nuts,casserole with white fish and cream cheese
Nutrition
545Calories
Fat63% DV41g
Protein50% DV25g
Carbs5% DV16g
Loved it