↓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…
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↓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…
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↓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…
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↓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…
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↓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…
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↓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…
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↓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…
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↓Deutsch This used to be a typical poor man's meal with the ubiquitous salted herring. It used to be caught in huge quantities in the North and Baltic Sea, heavily…
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↓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…
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↓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…
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