Stewed icecream with apricot and carrot pie in light mustard sauce recipe
Ice-cream: Apricots and carrots pre-cooked blend into a purée. The fillets are spiced with salt and pepper and a thin layer of puree is lubricated ...
Ingredients
- Pepper
- Salt
- 1 tbsp Dijon mustard
- 150 g Dried apricots
- 2 tsp Sugar
- 200 g Lightly cooked carrots
- 4 dl Cream
- 50 g Butter
- 600 g Isingfilet
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