Morels

Grind the pike (or salmon or chicken breast) fillet in a hand mixer. Take off eight tenths of the quantity, season with the flour, the crumbled slice of rye bread, the peeled and grated ginger, pepper and salt. Incorporate the egg into the quantity in detail.

Allow the chicken soup to bubble up.

Stick the meat mixture about ten centimeter long portions around the wooden skewers. The outside should be uneven to imitate the characteristic morel hat. Cook in lightly boiling chicken broth until tender, remove, remove from skewers and drain.

Mix the remaining meat mixture with the cold butter, gently stuff into the cavities of the morels.

Thread the morels diagonally on shish kebabs and roast on the broiler for five to seven min per side.

Original recipe:

A good dish

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