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strigler.dk - Vis emne - Fasan i portvinscreme
Vis ubesvarede indlæg | Vis aktive emner * Arcade    Dato og tid er tirs 20. nov 2018 13:34



Svar på emne  [ 2 indlæg ] 
 Fasan i portvinscreme 
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Indlæg Fasan i portvinscreme
Fasanerne flås og renses. Skær fuglene ud i lår, ryg og bryststykker. Brunes først i lidt olie på panden og steges videre i ovnen ved 200 Grader i 15-20 minutter. Alternativt kan der bruges stegepose.

Portvin og hvidvin samt fond hældes over fasanerne når de er taget ud af ovnen og stegefedtet er hældt fra.

Stegningen fortsættes i et par minutter under låg. Kødstykkerne tages op, og saucen med vin tilsættes fløde og koges ind til den får konsistens. Til sidst krydres det hele.

Skorzonerrødderne koges næsten møre i vand tilsat lidt mælk. Savoy strimles groft og blancheres i let saltet vand og vendes i varmt smør sammen med de udstenede halve blå druer og rødderne lige før serveringen.

Bryststykkerne serveres separat sammen med portvinscremen.

[b:231a3898eb]Ingredienser til 4 personer: [/b:231a3898eb]
2 fasaner
neutral olie salt og peber

[b:231a3898eb]Portvinscreme:[/b:231a3898eb]
2 dl. hvid portvin
2 dl. tør hvidvin
2 dl. piskefløde
2 dl. vildfond. Til nød kan hønseboullion anvendes
50 g. usaltet smør
Salt og peber.

[b:231a3898eb]Tilbehør.[/b:231a3898eb]
1 lille savojkål
400 g. udstenede blå druer skåret i halve.
400 g skorzonerrødder

Til alle fasanretter bør der serveres isvand og brød. Ønskes vin, kan en let rosévin om sommeren anbefales. Ost, radiser og bladselleri er også velegnet til fasan som dessert sammen med resten af vinen.


søn 6. jul 2008 17:47
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Tilmeldt: søn 20. nov 2005 17:14
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Indlæg Fasan i portvinscreme
Årh, det lyder godt.

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søn 6. jul 2008 18:30
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