Breaded wolffish – Steinbeißer paniert
↓Deutsch The Steinbeißer (Cobitis taenia, stone biter) is actually a freshwater fish that is native to Europe and Asia. Here in Germany, fish from the wolffish family are traded under…[...]
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Homemade fish fingers – Selbst gemachte Fischstäbchen
↓Deutsch This is actually "only" breaded fish, the fillet is simply cut into strips and breaded afterwards. Of course, these things are not as uniform as the purchased ones, cut…[...]
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Sour Cream Herring – Schmandhering
↓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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Pike-perch in spicy sauce – Zander in pikanter Sauce
↓Deutsch There is already a similar recipe on the blog, but with cod-like fish, cod, pollock, haddock, whiting. As our local supermarket was once again advertising cod loin, and the…[...]
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Arroz con Gambas
↓Deutsch This is the little sister of the paella, everything is kept a little simpler and, as the name suggests, only with shrimp. Saffron is an optional ingredient here, not…[...]
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Freshwater fish meuniere – Süßwasserfisch auf Müllerin Art
↓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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Shrimp sandwich – Garnelensandwich
↓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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Leipziger Allerlei
↓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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Vongole mariniere
↓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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Octopus americaine – Oktopus amerikanisch
↓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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