↓Deutsch This is also an old Hessian meal and, so to speak, the slaughter plate of the poor man. At times, when home slaughtering was …
Matelote – French freshwater fish soup – Französische Süßwasserfischsuppe
↓Deutsch Matelote is the inland water counterpart to the bouillabaise or the Breton cotriade. Only freshwater fish such as eel, zander, trout and carp, and …
Extra lean potato pancakes from the oven – Extra magere Kartoffelpuffer aus dem Backofen
↓Deutsch Temporarily, Gabel’s requires low-fat and low-cholesterol cooking. That’s why I came up with these oven-baked potato pancakes. Low in fat and cholesterol also means …
Pan cake soup – Flädlesuppe/Fritattensuppe
↓Deutsch Pan cake soup is mostly a restover dish. When you cook out beef for broth, you’ll always have much more broth, than you need. …
Greek grill plate – Griechischer Grillteller
↓Deutsch This is a typical meal in Greek restaurants in Germany and is usually on the menu as an Olympian or Zeus plate. In Greek …
Chard roulades – Mangold Rouladen
↓Deutsch Chard was known to me until 2003 only in name as a kind of spinach substitute. Through my „mother-in-law“ the vegetable I was then …
Palatinate liver dumplings – Pfälzer Leberknödel
↓Deutsch Pork liver is not usually a favorite. The livers of veal and beef are much more valued. But when it comes to liver sausage …
Lamb shank – Lammhaxe
↓Deutsch This is not the leg of lamb, but rather the cone-shaped pieces between the leg and feet. The preparation is very similar to my …
Roesti with pickled salmon trout – Rösti mit gebeizter Lachsforelle
↓Deutsch This is a successful melange from the kitchens of Sweden, Switzerland and Germany. The gravad lax comes from Sweden, the Roesti from Switzerland and …
Swedish sweet mustard sauce – Schwedische süße Senfsauce
↓Deutsch This sauce is an absolute must with Gravad Lax (buried salmon) and of course with other marinated fish such as salmon trout, char, trout, …