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Herring salad in earlier times was a typical poor man’s food. Apples, onions and gherkins there were always, sour cream was created automatically by superimposed milk and herring was for a few pennies to buy by every grocer.
Due to overfishing of the herring it unfortunately became temporarily a luxury product. Meanwhile, you can buy it again without feeling guilty with MSC certificate.Nowadays it is a traditional hangover dish...
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Black Forest style means breaded like a schnitzel, in contrast to Müllerin style, which is only floured.
Normally I fry trout as a whole in the pan, but with a 800 g whopper, my pan reaches its limits. Thus, the only option was to either divide or cut the fillets from the fish. I opted for the second option and still could only fry the fillets individually. To preserve the illusion of the whole fried fish, I just breaded it on the...
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The recipe is clearly Italian, why every second recipe on the internet places it in Spain is a complete mystery to me. The translation of the name also points to Italy, calamari alla romana are Roman squid.
Most of the time I choose the easy route and buy convenience, I have now found 2 products that are really good. But at least once you should make the effort to do it yourself from scratch.
Normally you use a dough for the...
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The skewered fish is also a culinary Oktoberfest attraction like the whole roasted ox. For this purpose, a long pit of 20 – 30 cm depth is excavated and filled with charcoal. When white ash is on the charcoal, the skewered fish are stuck in the ground before the fire and grilled on both sides. Use mackerel, trout or native Alpine Renken (Egli in Switzerland) as fish.
Serve with the good Bavarian potato salad. 2 servings...
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A very interesting combination, seafood with a pork sausage. I got the tip from a young salesman in an Italian deli who probably comes from Reggio Calabria.
Nduja is a soft raw sausage from Spilinga in southern Calabria, a good third of is from chili, which comes from Peperoncini di Calabria with Protected Origin. It is part of the salami family, but is also smoked, which is rather unusual in Italy. The name derives from the French...
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A few weeks ago I was once again on the shelf with the dried beans, peas and lentils. A pack of beluga lentils fell into my hands. Of course, you can't cook simple lentil soup out of something like that, so a special recipe has to be used for it.
In the past I had often conjured up a salad from peas, chickpeas from Arabia have now also arrived in German salad bowls, so why not a salad made from beluga lentils? It's good that I looked...
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As we get older, our appetite is no longer sufficient for a proper appetizer. That's why I ordered spoons like the ones used in the TV show "The Taste" online.
So far we have only served relatively trivial culinary things with it. So that the spoons don't just lie around in the cupboard most of the time, I'm now thinking of somewhat more complex appetizers for them.
This is basically replicating our champagne breakfast, which we...
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This is actually a standard recipe and probably originally comes from French cuisine, which certainly included half a pound of butter in addition to the cream. I replaced the butter with a tablespoon of olive oil. Also, I've always been suspicious of steaming fish in a sauce because the method has little effect on how the fish is cooked. That's why I prefer to fry the fish in a little fat and have control over the cooking process.
Of...
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Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect.
One theory says that the Portuguese took the recipe to Japan, where it, adapted to the country, is known as Tempura.
There are in Italy the Fritto misto di verdura with pre-cooked...
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On my last blog, I was a bit cautious with the name Schlemmerfilet, but if even competing companies can use the name, it can hardly be protected.
It is a coalfish fillet that is baked with a crust of butter, garlic, herbs and breadcrumbs as protection. 2 servings Ingredients:
70 g butter, soft
salt
1 large garlic clove, crushed with salt with the back of the knife
1 tablespoon dried tarragon
1 tablespoon dried chervil
100 g...
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