↓Deutsch
As is well known, in the American southern states, especially in Louisiana, seasoning is quite generous. It is the same with this recipe. I had a template from chefkoch.de, but the first time I read it I couldn't really imagine whether it would taste good. Maple syrup, mustard, plus chilli powder (in Germany that's not just cayenne pepper but a mixture of hot paprika powder and cumin) and oregano should actually kill any taste of the...
↓Deutsch
This is a self-developed recipe without the usual shredded fish waste, just real fish fillet, some salad and a homemade tartar sauce in a bun. 2 servings Ingredients:
2 hard-boiled, shelled eggs
1 tbsp oil
200 grams of sour cream
2 gherkins
1 tsp capers
2 tbsp chopped parsley
salt
pepper
1 pinch of sugar
2 hamburger buns
300 g white fish fillet
1 tbsp oil
1 gherkin, sliced
1 tomato, sliced
4 large lettuce leaves Preparation:
Halve...
↓Deutsch
Vitello tonnato is an antipasto from Piedmont where veal is marinated with wine, vegetables and spices. Then it is cooked in the marinade and allowed to cool again. A kind of mayonnaise is made from canned tuna, anchovies and capers, which is then used to coat the thinly sliced meat. In Italy you probably eat this straight from the fridge, I prefer a room-warm version that doesn't make your teeth fall out (at my old age I don't have...
↓Deutsch
This is a typical delicatessen salad that is offered in many refrigerated shelves in supermarkets. The sauce usually consists of some kind of diluted mayonnaise. In addition, various additives such as thickeners, preservatives and antioxidants are often used. Nobody actually needs all this chemical stuff if you make the salads fresh yourself. The tangerines are actually just leftovers from the production of the chicken salad....
↓Deutsch
It's a kind of standard curry that I use for all types of meat, for fish and seafood, purely vegetarian and, if I would eat that, for tofu.
The proportion of vegetables is always a little more than the proportion of meat. I experimented with eggplants for a long time. Originally both the white eggplant and the little green ones that look like peas were in it. The little greens should actually be edible in Thailand, the things they...
↓Deutsch
Salted herrings are a bit out of fashion these days, so herring salad or herring housewife style is made from Matjes fillets.
Salted herring is usually the whole fish, including the giblets, placed in a highly salty solution. The fish must first be soaked in clear water or you can work with disposable gloves to protect your hands. Then the fish is opened on the belly and the innards are removed. In the female fish you can find the...
↓Deutsch
To eat fish raw or cooked cold, it is always recommended to buy sashimi quality fish. This is fish that reaches the consumer as fresh as possible thanks to a particularly close-knit cold chain. Of course, this calls for a correspondingly higher price than for normal fish, which is cooked later during preparation.
An inexpensive alternative is fish from the local farm, which I can watch in the morning if I want, to be slaughtered....
↓Deutsch
First and foremost, this is not an Indian dish, although the spices could well point in that direction. The basis was haddock in yoghurt sauce by Rotraud Degner, Fish & Seafood, Mosaik Verlag Munich, 1989, ISBN 3-453-11736-0.
First, I shortened the insanely long cooking time for the fish to a minimum, so cooking in the sauce was also omitted. I used the original spices and quantities, only left out the ground coriander seeds,...
↓Deutsch
One of the most famous tapas are the garlic prawns „gambas al ajillo“. Be sure to serve with crusty white bread for soaking the aromatic oil.
As described above, the Gambas al ajillo belong to the classic tapas. With 500 g headless prawns, raw and with shell, it can also be used to make a main course for 2 people. 2 servings Ingredients:
200 g deep-sea shrimp
1 teaspoon coarse sea salt
2 Piri Piri *
2 garlic cloves
6 tablespoons...
↓Deutsch
The Polpo alla luciana comes from the eponymous district of Naples and is said to have been prepared there for the first time by poor fishermen.
Usually small animals of 80 - 100 g are used for this, which probably originated from the bycatch and could not be sold. They can certainly be bought from a well-stocked fishmonger, in Germany larger specimens from 300 g upwards are sold. Correspondingly shredded, they also do their job. I...
Hinweispflicht zu Cookies
Webseitenbetreiber müssen, um Ihre Webseiten DSGVO konform zu publizieren, ihre Besucher auf die Verwendung von Cookies hinweisen und darüber informieren, dass bei weiterem Besuch der Webseite von der Einwilligung des Nutzers
in die Verwendung von Cookies ausgegangen wird.
Der eingeblendete Hinweis Banner dient dieser Informationspflicht.
Sie können das Setzen von Cookies in Ihren Browser Einstellungen allgemein oder für bestimmte Webseiten verhindern.
Eine Anleitung zum Blockieren von Cookies finden Sie hier.
