Šefpavāra receptes

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Sweet garlic and green peas soup

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4 porc.

0.1 kg        Garlic
0,1 kg        Onions
0,1 kg        Potatoe
0,005 kg    Rosemary
0,005 kg    Thyme
0,5 L     Broth
0,3 kg       Cream
0.2 kg       Green peas
0,1 kg       Toasted white bread
24pc.        Lingonberry
Salt and pepper

Fry garlic and onions add broth, potatoes, herbs and cook until soft, then add the cream and blend.
Boil the peas in broth until soft, then add the cream and blend.
Both soups serve and decorate with bread croutons and lingonberries.

Duck breast with butter fried roots and lingonberry sauce

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4 porc.

0,88 kg        Duck breast
o,2 kg          Parsnip
0,2 kg          Rutabaga
0,2 kg     Carrot
0,2 kg     Celery root
0,2 kg     Potatoe
0,005 kg     Rosemary
0,005 kg     Thyme
0,02 kg      Butter
0,01 L        Oil
0,1 kg        Lingonberry
0,2 L         Red wine
0,01 kg     Garlic

Cut the duck skin and fry on both sides, place the herbs and garlic in the pan and baked in the oven 150'C ~ 12-15min.
Cut roots in cubes and boil, then fry in butter with herbs.
Put lingonberries in pot with the wine and sugar and cook 1 / 3 wine, then blend berries and strain through a sieve. Before serving cut duck in half and dry. Garnish with herbs.

Flounder fillet wrapped in Jamon Serrano with fresh cheese, carrot and shrimp

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4 porc.

0,08 kg             Jamon Serrano ham
0,9 kg               Flounder fillet
0,1 kg               Philadelphia Cheese
1 pc.                 Eggs yolk
1 kg                  Carrots
0,4 kg             Broccoli
0,1 kg               Shrimp (boiled, clean)
0,1 kg             Leeks
0.2L               Cream
1 pinch           Saffron
0,01 kg             Lemon
0,005 kg           Chives
0,02 L              Oil
Salt, pepper, sugar

Boil carrots until soft, then cool fast and blend with spices. Mix cheese with a little carrot puree, egg yolk, chives and spices.
Spread ham on the film, on top makes flounder fillet, cheese, shrimp and wrap. Place in boiling water for 15 minutes
Boil broccoli and fry the leeks.
Boil the cream with saffron, until thickened.
Remaining carrot puree serve on plate with fish and sauce.

Gingerbread parfait with persimmon sauce

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4 porc.

0,25 L    Cream
2 GB.     Egg yolks
o,1 kg    Gingerbread
o,2 kg    Persimmon
0,1 kg    Sugar
Mint

Whisk the egg yolks with sugar in water bath, then cool.
Whip the cream, gingerbread break into smaller pieces and mix all together. Place in form and freez.
Persimmon, cut into small cubes add the sugar and water and boil for ~ 15 minutes on medium heat, then cool.
8 persimmon slices place on the baking paper and put in oven 100'C ~ 1 h until chips are crispy.
Serving parfait remove from the forms, pour the sauce and decorate with persimmon chips and mint.