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Greenland halibut is a fairly large flatfish found in northern seas around the world. Like all flatfish, it has very fine meat. With the size of the fish, fillets of 300 - 500 g can occur. The fillets also have the advantage that they are practically bone-free when they are cut out.
For me, the fish is a new discovery that will make it onto our plates more often in this way or in other recipes. Real sole is actually the only thing...
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The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients:
300 g dried lentils
1 bunch soup greens (leek, carrots, celery)
200 g smoked bacon
1 large onion
1 tablespoon lard
1 pork knuckle, cured by request
or
1 kg pork belly,...
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Bouilliabaisse is a famous fish soup from Marseille in the Provence in southern France.
The origin of the recipe is always traced back to a simple fish soup that the fishermen cooked from the by-catch that could not be sold. This has now been refuted, the recipe definitely comes from French high cuisine and can be traced back to the 16th century.
Usually up to 8 different Mediterranean fish are used. The question is how many buckets...
E On Wednesday we went on a shopping tour to Bembeltown (Frankfurt am Main). It was shortly after our usual breakfast time at 11.30 a.m., so we first went to Frau Schreiber with the best bologna in Frankfurt's Kleinmarkthalle (small covered market). On the 2nd picture you can take a look at the waiting line for its sausage. Normally she has a helper who helps her prepare sausage, mustard, bread or rolls for the customers. On Wednesday she...
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This is an experimental recipe and will likely see many changes over time. The original (Only in German) comes from Klaus Böhler, the former kitchen manager at the Sheraton Frankfurt Airport Hotel & Conference Center. In this version, I have largely stuck to the original, only I have adjusted the quantities for a main course. I actually liked it quite well, but I definitely missed the Caribbean. My sweetheart took a bite of the...
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In Germany, people tend to forget that, or people simply don't know that rolled roast and spit roast are two different things. When it comes to rolled roasts, a piece of meat that is not so nice, e.g. when deboning a pork shoulder, is brought into shape with a roasting net. Spit roast is a round piece of meat, usually cut from the thick part of the pork shoulder, back or neck into a flat disk with a few well-aimed cuts. Here comes...