Difference between revisions of "Ysarullur"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Icelandic ([^cC])(.*)\]\]" to "Category:Icelandic cuisine Category:$1$2 Recipes") |
||
| Line 25: | Line 25: | ||
# When well browned, pour [[milk]] or [[cream]] over rolls and continue baking in a slow oven (325°F) for 15 minutes or until is done. | # When well browned, pour [[milk]] or [[cream]] over rolls and continue baking in a slow oven (325°F) for 15 minutes or until is done. | ||
| − | [[Category:Icelandic Meat Dishes]] | + | [[Category:Icelandic cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Anchovy Recipes]] | [[Category:Anchovy Recipes]] | ||
[[Category:Haddock Recipes]] | [[Category:Haddock Recipes]] | ||
Revision as of 17:36, 8 May 2012
Description
File:Haddock rolls.jpg
Ysarullur
Haddock rolls
Ingredients
- 2 lb haddock fillets
- salt to taste
- spiced herring or anchovies
- 1 egg
- bread crumbs
- ⅓ cup butter
- ¾ cup cream or milk (up to 1-cup)
Directions
- If whole fish is used, remove viscera, head, tail, all bones, and skin.
- Cut into fillets.
- Rinse, dry on paper towels, and sprinkle with salt.
- Let stand a short while.
- On each fillet place a piece of spiced herring or a whole anchovy.
- Roll up and tie with string.
- Dip each roll in slightly beaten egg, then in bread crumbs.
- Place rolls in a buttered dish or pan.
- Dot each roll with butter.
- Brown in a hot oven (425°F).
- When well browned, pour milk or cream over rolls and continue baking in a slow oven (325°F) for 15 minutes or until is done.
