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On the German North Sea coast, from the Dutch to the Danish border, there is a whole range of recipes for North Sea shrimp salad. Unfortunately, many ready-made salads from the deli shelves have an unpleasant aftertaste, either too sweet or with flavors that cover up the delicate taste of the North Sea shrimp. Many manufacturers also use cheap deep-sea shrimp instead of real North Sea shrimp, according to the motto, nobody will...
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This dish was characterized by partially existing ingredients. A good half of the 1 1/2 kg of the cooked mussels in tomato sauce was left over. They had to go. The red Thai curry with chicken was already planned. In addition, some small finger-sized shrimp should be added as a visual highlight on top of the Thai curry. They were already cooked and only needed to be put on top, if I hadn't forgotten them in the kitchen. So they are...
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An American blogger colleague gave me the idea with her lobster sandwich. A lobster, fully cooked, broken clean from the shell and covered in lots of lubricant (mayonnaise) on a sandwich bun. You can easily eat out of your hand and at least the guest doesn't have to fumble with the lobster cutlery.
Now lobster is relatively cheap on the east coast of the USA and Canada, here in Europe no one can afford it anymore. So if lobster is...
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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 of 300 - 500 g can occur. The fillets also have the advantage that they are practically bone-free when they are cut out.
For me, the fish is a new discovery that will make it onto our plates more often in this way or in other recipes. Real sole is actually the only thing...
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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 the fishermen cooked from the by-catch that could not be sold. This has now been refuted, the recipe definitely comes from French high cuisine and can be traced back to the 16th century.
Usually up to 8 different Mediterranean fish are used. The question is how many buckets...
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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 Frankfurt Airport Hotel & Conference Center. In this version, I have largely stuck to the original, only I have adjusted the quantities for a main course. I actually liked it quite well, but I definitely missed the Caribbean. My sweetheart took a bite of the...
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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 bun). I modified it to the extent that I left out the baking powder and added an indispensable spice for potato dough, nutmeg.
Addendum: I added the baking powder again, the dough is actually more fluffy. 2 servings Ingredients:
2 floury potatoes (approx. 250 g)
50 g flour
3...
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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 open fire in the garden. The whole was then served first the broth as a soup and the fish and potatoes as a main dish. If I remember correctly, there was also a soft white bread in order to soak any residual liquid.
My feelings at that time before eating? Oh my god, boiled fish!!! Who knew the cold...
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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 and Baltic Sea coasts. In earlier times, well-soaked salted herring was used for this, which served as a cheap folk food from barrels. Nowadays, herring is almost a delicacy and you usually use Matjes herring or in rare cases pickled Bismarck herring.
The difference to a herring salad or...
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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 this time and simply prepared the tubes in the grill pan. Since squid contains little or no fat, so the pan was rubbed well with olive oil as an exception. 2 servings Ingredients:
4 cleaned squid tubes about 15-20cm long
300 g ground beef
1/2 roll from the day before, soaked in milk and...
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