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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Smoked trout cream – Creme von der Räucherforelle
↓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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Sambel Goreng Udang – Shrimp Sambel – Garnelensambel
↓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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Thai curry with shrimp – Thaicurry mit Garnelen
↓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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Matelote – French freshwater fish soup – Französische Süßwasserfischsuppe
↓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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Roesti with pickled salmon trout – Rösti mit gebeizter Lachsforelle
↓Deutsch This is a successful melange from the kitchens of Sweden, Switzerland and Germany. The gravad lax comes from Sweden, the Roesti from Switzerland and using salmon trout, a freshwater…[...]
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Herring salad – Heringsalat
↓Deutsch Herring salad in earlier times was a typical poor man’s food. Apples, onions and gherkins there were always, sour cream was created automatically by superimposed milk and herring was…[...]
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Mussels in Rhineland style – Miesmuscheln auf rheinische Art
↓Deutsch This is a very simple recipe for mussels. Root vegetables and onions are cooked in white wine, add mussels, ready. The dish is very popular in Germany in the…[...]
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Trout Black Forest style – Forelle Schwarzwälder Art
↓Deutsch Black Forest style means breaded like a schnitzel, in contrast to Müllerin style, which is only floured. Normally I fry trout as a whole in the pan, but with…[...]
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