General's style fern (part 2)

General's style fern (part 2)

Category: Vegetable and fruit dishes

Ingredients
boiled fern	2 glasses
sausages	200gr
sour cream	0.5 cups
cheese, I have suluguni	100gr
egg yolks	2 pcs
salt pepper	taste
ketchup	optional

Cooking method

• I found this recipe on the Internet, more precisely, I liked it for its comparative simplicity and originality of the name.
• We use the fern already boiled (as described in the Fern recipe, part 1, link in the appendix, below) or soaked salted.
• Put 2 cups of fern in an even layer on a greased frying pan, put sausages cut into slices on top. Take good, tasty and high-quality sausages, I take dairy Klinskie.
• 
• Cheese, I had suluguni, grate. In a separate bowl, I took a large turk with a non-stick coating, mix the cheese with sour cream, heat until a more or less homogeneous sauce is formed, you can not be zealous if small lumps of cheese remain - it's okay. Cool the mass so that the yolks do not curl and mix with 2 yolks.
• 
• Stir well with just a spoon.
• Pour the fern and sausages with the resulting sauce, if desired, sprinkle with ketchup, I did not sprinkle, after all, fern is a product of very delicate taste and ketchup can clog it, add black pepper and bake, I just made it under the lid, but you can also bake in the oven until golden brown - it turned out to be a very tender dish.
• I did not add salt at all, the fern itself is salted; sausages - salty; suluguni, the same salty taste, we have enough salt.
• Bon Appetit!

The dish is designed for

3-4 servings

Time for preparing:

about 30min

Cooking program:

handles, knife, tiles, saucepan, Turk, spoon

Note

This is the second part of my fern recipes. The first part with a description of pre-processing, species of ferns, their places of growth and differences from inedible here

Fern: canned and stewed. Part 1 (Mandraik Ludmila)

On Friday, May 20, my husband and I went for fern again, gained even more than last time, almost 2 kg. Again, I boiled it, as described in the first part, I froze half of it, in portions of 300-400 g, having previously vacuumized

the second half was divided into a "general's" recipe and added to the duck broth, getting duck soup with fern. This year we won't go after the fern anymore, there is no time, it takes a lot of time for processing, but you can still collect it, now are the last days of collecting the fern this year ..