Preparation:
Slice leeks, celery, carrots and cabbage. (Leave baby carrots whole). Cook pomme anna (or you can grate the potatoes and fry).
Sauté bugs in frying pan, deglaze with French dressing. Sauté vegetables in very hot frying pan with olive oil. Display vegetables on bottom of plate and place bugs on top of vegetables.
Pomme anna (or potatoes the way you like), then to be place on top of bug meat. Pour dressing around vegetables and bugs. (Either a French or butter sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top of potato.
Note: Green prawns or crayfish tails can be substituted for bugs. Fresh spinach can be substituted for lettuce.
Recipe by Magnus Johansson. |
