New Scandinavian Cooking > Recipes by chef > Claus Meyer > Hare back part and Brussels sprout puré with a crisp Brussels sprout salad
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  • Hare back part and Brussels sprout puré with a crisp Brussels sprout salad
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    By Claus Meyer

    Hare back part and Brussels sprout puré with a crisp Brussels sprout salad

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    Servings: 4

    PREPARATION:

    • 1

      Cut the fillets away from the bone and remove any tendons.

    • 2

      Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until they are a light pink.

    • 3

      Let them rest 1-2 minutes, before cutting them into nice médaillons.

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  • Servings: 4

    PREPARATION:

    • 1

      Cut the fillets away from the bone and remove any tendons.

    • 2

      Fry the fillets in a mixture of half butter and half oil in a pan for 7-8 minutes, until they are a light pink.

    • 3

      Let them rest 1-2 minutes, before cutting them into nice médaillons.

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