↓Deutsch
In contrast to trout or char black-forest style, the fish is not breaded like a schnitzel, but only floured. The flour binds non-washable remnants of the mucus and the fish is also nicely crispy on the skin side. 2 servings Ingredients:
2 portion fishes, trout or char
salt
pepper
flour
fat for frying (oil or clarified butter) Preparation:
Wash the fish well, cut off the fins with a kitchen scissor. Who has a sufficiently large pan,...
↓Deutsch
This recipe is also a derivative of the lobster sandwich, just like the old recipe. Since lobster is too expensive for something like that here in Germany, I have to use inexpensive shrimp instead.
In the old recipe I used a rouille as a sauce. In Alkmaar I discovered a Sriracha mayonnaise as a sandwich sauce, which I also used in the new recipe. For 1 sandwich Ingredients:
1 hot dog bun
1 knob of butter
1 large lettuce leaf (either...
↓Deutsch
The Leipziger Allerlei is an old classic and was probably part of the original Saxon (court) cuisine. With the right ingredients, this is a very tasty vegetable dish with crab meat on the side.
Unfortunately, the name is not protected and so manufacturers of canned vegetables have turned it into a mixed vegetable of peas, carrots and asparagus in a white flour paste. Cauliflower, morels and crab meat were discarded as too...
↓Deutsch
The recipe is based on the well-known Moules ala mariniere (fisherwoman-style mussels). Differences are the vongole or clams used and I used some Italian soup greens (celery, carrots) to make the broth a little stronger. The taste is also carried by the thyme, which is typical for France.
1 kg of clams isn't that filling when you know how tiny the actual mussel in the shell is. I therefore recommend this as a dish between the starter...
↓Deutsch
This is a fork of the classic ‚Homard americaine‘, the lobster in American sauce, but the sauce tastes also with mussels, squid and octopus.
It is not quite clear where the name originates. There are theories that that is not actually americaine but armoricaine after Armorica, Breton for land by the sea. Another legend is that a Breton chef has invented it on an America-liner.
The sauce armoricaine/americaine (Purists may choose...
↓Deutsch
This was a leftover use of leftover smoked trout and sour cream. Basically, the sour cream is not suitable for this, it was too liquid. Parsley wasn't great in terms of taste either.
The recipe hasn't been fully tested yet, but next time I'll make it with cream cheese and dill. The other ingredients can remain.
Addendum: The recipe has now been tested with cream cheese and dill and it tastes simply heavenly. 2 starter servings...
↓Deutsch
A few weeks ago I did something similar with shrimp, which was very similar to Thai curry. Here we are guests in Indonesia. The recipe comes from the book "The Indonesian Kitchen" by Sri Owen in the mid-1970s.
When you look at these old recipes, you get the horror of the ingredients used and the endless cooking times. So I modernized the recipe for the 2020 decade. No one today would come up with the absurd idea of cooking shrimp for...
↓Deutsch
This is actually the same combination as my other Thai curries, a source of protein, in this case shrimp, vegetables in nearly equal proportions and with red curry paste and coconut milk. Since the paste already contains salt, a little fish sauce is added for the optimal salt content.
Since neither of us are big fans of eggplants, especially not the small pea-sized ones, the vegetable part consisted of bamboo shoots and red peppers....
↓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 possibly catfish, are used. At most, crayfish can be considered as a substitute for seafood. In Languedoc and Roussillion, native freshwater fish is used.
This recipe has little to do with the Alsatian matelote; it is a separate compilation of recipes from central France.
Basically, all...
↓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 using salmon trout, a freshwater fish, instead of salmon comes from Germany.
By the way, the Roesti is a real Roesti and not a potato pancake in disguise, so only potatoes and spices, no flour, no egg to bind it. My Roesti has another special feature: it was fried without spices and then...
Hinweispflicht zu Cookies
Webseitenbetreiber müssen, um Ihre Webseiten DSGVO konform zu publizieren, ihre Besucher auf die Verwendung von Cookies hinweisen und darüber informieren, dass bei weiterem Besuch der Webseite von der Einwilligung des Nutzers
in die Verwendung von Cookies ausgegangen wird.
Der eingeblendete Hinweis Banner dient dieser Informationspflicht.
Sie können das Setzen von Cookies in Ihren Browser Einstellungen allgemein oder für bestimmte Webseiten verhindern.
Eine Anleitung zum Blockieren von Cookies finden Sie hier.
