Recipes for everyday and the special – Rezepte für jeden Tag und das Besondere
Deutsch It has become such a fad that I no longer make something simple like fish cakes homemade, but buy it ready-made from local fish dealers or even from grocery chains like the Nordsee. I refuse the Covid-19 vaccination because I don’t know what’s in there, but do I eat this? How do I know what fish waste goes into […]
WeiterlesenDeutsch Mac & Cheese are an institution in the USA and, unlike Älplermaggrone and Käsespätzle, are considered a side dish. In the long run that would be too lavish for me, that’s pure hip gold. It doesn’t help much if I replace part of the milk with vegetable broth. Nonetheless, it is very tasty, which is certainly still on our […]
WeiterlesenDeutsch The skrei is a cod that is only fished with lines off the Norwegian Lofoten islands in winter. Due to its wandering through the ice-cold North Atlantic, it has a very strong, aromatic white meat. Since the nearest good fish trader where I live is more than 50 km away in Stuttgart, but I’m not allowed to go further […]
WeiterlesenDeutsch This salmon is classic because only salt, sugar and dill are used for the marinade. There are now countless recipes with citrus fruits and all kind of herbs. I doubt whether you can still taste the fish. Originally, „buried“ salmon was a method of preservation in the Scandinavian countries, where the seasoned and well-packaged fish was buried in the […]
WeiterlesenDeutsch Pickled herring can now be bought in good quality in every supermarket. Now and then I like to pickel it myself. I prefer the harsh red wine vinegar instead of the just acidic commonplace vinegar. 2 servings Ingredients: 250 ml of vinegar 250 ml of water 1 tbsp mustard seeds 5 juniper berries, lightly crushed 2 bay leaves 6 […]
WeiterlesenDeutsch This is a fork of the classic ‚Homard armoricaine‘, the lobster in Armoricain sauce, but the sauce tastes also with mussels, squid and octopus. It is not quite clear where the name originates. There are theories that that is not actually americaine but armoricaine after Armorica, Breton for land by the sea. Another legend is that a Breton chef […]
WeiterlesenDeutsch Paella recipes there are certainly as many as there are Valencians. Paella is available only with meat (pork, poultry, rabbit), only with seafood (prawns, clams, cuttlefish, and sometimes fish that is otherwise too small for sale) or just mixed as in my recipe. Presumably, the origin was a poor man’s food as with so many famous recipes in the […]
WeiterlesenDeutsch This is not a freshwater fish, but a marine fish from the catfish family. It has white firm meat, you can cook, roast and grill it. Here it is covered in the oven with spinach and a royal made of cream and eggs and baked with cheese. For me it is not entirely clear whether the recipe comes from […]
WeiterlesenDeutsch In our Kaufland (German grocery chain) „Pulpo“/octopus was once again in the advertising. I purchased one of these ideal for our Friday fish. The question now was, how do I cook that? I have an old recipe for squid/octopus in armoricaine/americaine sauce. But since we cooked 80% Italian this week, since we can’t go to Italy after my wife’s […]
WeiterlesenDeutsch This soup I ate the first time at the age of 12 years. A co-worker of my uncle, a Hungarian, has prepared the soup in a cauldron over an open fire in the garden. The whole was then served first the broth as a soup and the fish and potatoes as a main dish. If I remember correctly, there […]
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