For Mr. Morberg
INGREDIENT
700 g oxryggbiff

2 tablespoons olive oil for brushing

1 nypa salt & pepper

French fries

800 g firm potatoes

2 liter frityrolja

1 pinch of salt to taste

Béarnaise sauce

250 g butter

2 st schalottenlökar

1 sprig of fresh or pickled dragon

8 Each whole white peppercorns

0.5 cup red wine vinegar

0.5 cups water

4 egg yolks

1 tablespoons chopped parsley

1 tablespoons chopped tarragon

1 nypa salt & pepper

WHAT TO DO
1. Peel and cut the potatoes into french fries rods. Put them in a bowl of cold water for 5-10 minutes so that the starch disappears. Drain them well and dry them easily in a towel.
2. Heat the oil to 140-150 ° in a large saucepan, put down half the potatoes and fry it in 8-10 minutes. Allow it to cool so that it gets really cold, preferably in the fridge at a towel. Fry the potatoes during the rest of the time. This is where it is good to prepare.
3. Melt the butter to the bearnaise sauce over low heat in a saucepan. Remove it from the heat, but hold the butter is hot. Peel and finely chop the shallots. Add it in another pot of tarragon twig, white peppercorns, vinegar and water. Boil together until half remains.
4. Strain lökskyn in yet another pot and place it in the hot water bath. Stir in the egg yolks and whisk until sauce thickens.
5. Remove the pan from the water bath and add the butter (but not the white sediments) lite in the roof in a fine stream during heavy vispning, until sauce thickens. Stir in the parsley and tarragon. Salt and pepper.
6. Preheat oven to 250 °, grill function.
7. Heat the oil again, now to 180 °, and fry the fries back in for 2-4 minutes until crisp. Salted before serving.
8. Cut the meat into four slices and beat them so that they become centimeter. Brush with olive oil, salt and pepper and fry them in a hot frying pan, eller på het grill, 1-2 minutes on each side.
9. Serve with sauce béarnaise, French fries and baked tomate

INGREDIENT
500 g of dried yellow peas (6 dl)
2 st morötter

4 st yellow Close

400 g salted shoulder of pork, i bit

15 Each white peppercorns

3 Each bay leaves

3 tsp thyme

2 I tsk mejra

1 pinch of salt and pepper

2 sprigs of fresh thyme for garnish
WHAT TO DO

1 Day 1: Rinse and add the peas to soak overnight.
2. A scale of one of the carrots and onions. Add the pork, carrot, onion, peppercorns, 1 tsp thyme 2 bay leaf in a saucepan and pour in water to cover. Boil 45-60 minutes or until meat falls apart when you poke it with a fork.
3. Strain the broth and save it to boil the peas in. Cut the meat into small pieces and keep it cold.
4. Day 2: Add the drained peas in a large saucepan. Pour the broth from the pork cook and add a little water if necessary. The fluid should be equivalent to about 2 liter.
5. Prepare a kryddpåse with 2 tsp thyme, 1 bay leaves and 2 tsp marjoram and put it in the soup. You can also add the spices directly.
6. Scale and lay down the other carrot and the three remaining bulbs. Let the soup boil 60-90 minutes. Skim and remove the skins from the peas every now and then with a whisk.
7. Take the carrot and the onion when the soup has cooked ready (do you have with them in the soup mash them). Dilute with water to moderately thick consistency and season with salt and pepper.
8. Add the pork and let the soup simmer before serving. Serve with mustard and garnish with a sprig of aromatic herbs, Please thyme.