Читать книгу Summer Kitchen - Bernhard Long - Страница 87

Serves 4 meals

4 slices (22 grams) Brioche Sandwich

4 kitchen finished plastered scallops (as the. 22 grams)

20 grams baby lettuce mix (z. B. lamb's lettuce, beetroot leaves, arugula, spinach)

4 slices (so to. 8 grams) Serrano ham

3 tablespoons oil

15 grams butter

Salt and freshly ground pepper

The preparation sequence

For each sandwich with a dessert ring (6 cm diameter) Cut out 1 ring. Clean mussels in water, pat dry. clean salad, leave under water and dry washing well. Mince ham slices in half and leave in a frying pan without fat, take out. Heat 1 tablespoon oil in a frying pan. Add Briochetaler and fry golden brown on both sides, remove it.

Frying pan with kitchen paper wipe. Heat 1 tablespoon oil and butter in a frying pan. Mussels in from each side so the. sauté 2 minutes. Season with salt and pepper. 1 tablespoon of oil heat in another frying pan. open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper.

The one Briochetaler, 2 pieces of ham, some lettuce leaves, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with lettuce.