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This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that time it has become a New Year’s tradition. Exciting is then always the compilation, because no plate is like the others. Inland you have to just take what you get. Since we moved in the fall of 2012 to the Swabians, the tradition had to be canceled twice because I did not know where I...
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Friday was again and we had fish. Coal fish fillet was on the highway, coal fish loin was to buy. Since I had to work in the afternoon, waiting was no opinion, so I purchased the loin. An advantage, there are no bones in. 2 servings Ingredients:
400 g loin of coalfish, halved
salt
pepper
flour
egg
breadcrumbs
plenty of oil
2 lemon wedges Preparation:
Season the fish with salt and pepper, turn into flour, beaten egg and breadcrumbs....
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Pasta with seafood is in Germany usually with a pre-cooked, frozen seafood mix without peel. That's exactly what I did't want, I wanted the Italian original with seafood in shell, which is hard to get in Germany. Mussels are rarely fresh in the summer, so had to serve a pack of frozen with shell. Prawns are frozen in countless varieties, I decided for small-finger sized, raw with shell and without head. The biggest problem was real...