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This salmon is classic because only salt, sugar and dill are used for the marinade. There are now countless recipes with citrus fruits and all kind of herbs. I doubt whether you can still taste the fish.
Originally, "buried" salmon was a method of preservation in the Scandinavian countries, where the seasoned and well-packaged fish was buried in the ground during the winter months. It lasted until the ground slowly got too warm in...
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That’s always the same problem with such large animals as a full-grown goose and Americans with their turkeys have that, too. For a two-person household, they are simply not suitable. Of course you can cook a whole bird and if you have as much space in the freezer you can freeze them in portions. But as we just are going to scrap our giant freezer, we don’t have the place.
The most obvious solution would be to either roast goose...
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The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as her own version. With her personal permission, I could adapt it to my needs and publish on my pages.
The principle behind putting the duck in the cold oven is to roast out as much fat from under the skin as possible. You should end up with a relatively fat-free duck with crispy skin right on...