Mirabo snicle

From the series "original recipes" ....

Preparation steps

Beat the snicle with a meat pestle. Fry them on both sides in the heated fat. Take them out on a warm plate, salt and pop pepper and leave in a warm place.
Mix 150 g of sour cream with 0.1 dl of cognac or brandy, and mix with the fat in which you fried the snicle. Place the snicle on a heated tray, pour over the resulting sauce and sprinkle with roasted chopped hazelnuts. Serve with salted potatoes, rice, pasta or steamed root vegetables.

Serving

MIRABO SNICLE

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