Danish fried bacon

with parsley sauce

Stegt flæsk med persille sovs

It is a very simple but also very delicious meal, but probably not the one with less fat!

We use the breast piece of the pork - the bacon - with the skin still on it, and cut it in thick slices.

• Lightly salted and dry-fried
• Smoked (like bacon) and fried
• Fresh breast meat tossed in eggs and bread crumbs

With all three methods the bacon is cut in slices half an inch thick, fried on a pan and served with new white potatos, parsley sauce and pickled, sliced red beets.

The sauce

• Use the fat/grease from frying the bacon
• Add two table spoon of flour, an stir til it's smooth.
• Add milk until the sauce has the consistency you like. It has to be able to stick with the potatos.
• Add a little salt, but be careful, if the bacon you chose was either light salted or smoked!
• Rinse and prepare the parsley in a parsley mincer or chop it up real fine with a sharp kitchen knife.

When the sauce is done, take it off the heat and stir in the chopped/minced parsley.

Velbekomme!

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