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Sprød sandwich med andelår, ristede svampe med grov sennep og tranebærrelish

Ingredienser ( 4 pers.):

  • 4 stk. økologiske andelår
  • Salt og peber
  • 8 skiver groft brød
  • 75 g smør
  • 1 pose spæde salater
  • 1 bakke markchampignons, flækkes
  • 2 spsk. grov sennep

Lyn tranebær relish:

  • 1 dl tørrede tranebær
  • 1 stk. tomat, hakket
  • 3 spsk. vand
  • 1 knsp. chili, hakket
  • 1 spsk. hvidvinseddike
  • 1 knsp. salt

Tilberedning:

  1. Gnid andelårene med salt og peber og bag i ovnen ved 200C i ca. 1 t 15 min.
  2. Lad lårene køle ned og pil kødet fra benene.
  3. Smelt smør lidt af gangen på en stegepande og rist brødskiverne gyldne.
  4. Rist svampene af i lidt olie og smag til med salt og peber.
  5. Vend lårkødet med svampe og sennep.
  6. Kog ingredienserne til relishen i ca. 2 min, træk gryden fra blusset og læg låg på. Lad relishen hvile ca. 15 min og ”slå” den sammen med et piskeris.
  7. Server andekød med svampe på smørristet brød med lyn tranebærrelish og spæde salater.