Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch The skewered fish is also a culinary Oktoberfest attraction like the whole roasted ox. For this purpose, a long pit of 20 – 30 cm depth is excavated and filled with charcoal. When white ash is on the charcoal, the skewered fish are stuck in the ground before the fire and grilled on both sides. Use mackerel, trout or native […]
WeiterlesenDeutsch 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. […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch 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 […]
WeiterlesenDeutsch In contrast to the older recipe, the sauce should be a real tomato sauce, really hot and with a lot of garlic. I managed to do this with the help of 1/2 Bhut jolokia and 5 large cloves of garlic. For 90% of all Europeans, the sauce would be clearly too hot. So I cooked an alternative tomato sauce […]
WeiterlesenDeutsch In Germany, pollack and some of its close relatives from the cod family were invented with the imaginative name Seelachs „sea salmon“, as the names pollack, charcoal burner or carbon mouth are probably not considered to be very sales-promoting. Salmon sounds a lot more noble. Apart from the fact that the Seelachs is also a fish, it has nothing […]
WeiterlesenDeutsch These are typical East Asian fast food dishes, which are often sold at street stalls. It is actually the same dish and can be prepared with cooked rice or soaked wheat noodles. According to my Indonesian cookbook by Sri Owen, Indonesians and Chinese are blaming each other for this recipe, so I suspect that Chinese immigrants to Indonesia have […]
WeiterlesenDeutsch Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect. One theory says that the Portuguese took the recipe to Japan, where it, adapted […]
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