Blueberry sauce
This is a nice recipe for an uncomplicated blueberry sauce based on the roux base that is so popular in Iceland. With lamb stock, cream, blueberry jam and fresh blueberries, the sauce tastes very tasty and, thanks to the meat stock, does not need any other spices.
We also had a nice leg of lamb marinated with herbs and blueberries, which I bought in advance at the store in Selfoss...
...and first fried it in the oven at 400 °F (200 °C) for around 20 minutes and then cooked it at 350 °F (170 °C) for around 2 hours.
To go with the leg of lamb with blueberry marinade, I cooked the blueberry sauce and served it with boiled potatoes. Very tasty - but far too much for the three of us, there is still a nice leftover in the fridge!
Ingredients for the blueberry sauce
30 g butter
30 g flour
500 ml lamb stock
200 ml cream
100 g blueberry jam
100 g fresh blueberries
Preparation
Melt the butter in a pot.
Mix with the flour to form a thick lump.
Pour in the meat stock in portions, stirring constantly, to create a nice consistency.
Then add the blueberry jam, bring to the boil briefly, then reduce the heat and stir in the cream.
Finally add the fresh blueberries, stir briefly...
...and then serve straight away.
[Translated from here.]
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