Greenland halibut – Schwarzer Heilbutt
↓Deutsch 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…[...]
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Bouillabaisse
↓Deutsch 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…[...]
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Grilled scallops – Jakobsmuscheln vom Grill
↓Deutsch 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…[...]
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Scottish potato scones with scrambled eggs and salmon – Schottische Kartoffelscones mit Rührei und Lachs
↓Deutsch The idea for the recipe came from Jamie Oliver, who in turn derived it from the Scottish variant of the scones (which are actually a sweet type of raisin…[...]
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Halaslé – Hungarian fish soup – Ungarische Fischsuppe
↓Deutsch This soup I ate the first time at the age of 12 years. A co-worker of my uncle, a Hungarian, has prepared the soup in a cauldron over an…[...]
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Herring housewife style – Hering nach Hausfrauenart
↓Deutsch This is one of the most famous recipes in Northern Germany. Grandma and mom make this at home and you can find it in every restaurant on the North…[...]
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Grilled stuffed squid – Gegrillter, gefüllter Tintenfisch
↓Deutsch Up to now there was stuffed squid in a sauce with rice. Since we still had some garlic sauce left over from the last calamari, I skipped the gravy…[...]
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Southern-style shrimp – Garnelen nach Südstaatenart
↓Deutsch As is well known, in the American southern states, especially in Louisiana, seasoning is quite generous. It is the same with this recipe. I had a template from chefkoch.de,…[...]
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Fish burger – Fischburger
↓Deutsch This is a self-developed recipe without the usual shredded fish waste, just real fish fillet, some salad and a homemade tartar sauce in a bun. 2 servings Ingredients: 2…[...]
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Vitello tonnato
↓Deutsch Vitello tonnato is an antipasto from Piedmont where veal is marinated with wine, vegetables and spices. Then it is cooked in the marinade and allowed to cool again. A…[...]
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