fish
Ingredients for 4 people: 4 red apples (e.g. Jonagold)4 red onions2 tablespoons oil1 tablespoon brown sugar6 tbsp. white wine vinegar4 tbsp. apple juice2 tsp. mustard seeds50 g jam sugar1 limesalt, pepper from the mill Also: 600 g small potatoes, mainly firm boiledsalt4 tablespoons olive oil1 sprig of rosemary4-6 fresh bay leaves4 portions of redfish fillet (200 g each)pepper, some flour2 tablespoons butter Preparation: 1. Wash apples, quarter, core and cut into pieces. Peel onions and cut into wedges. Heat oil in a pot. Fry apples and onions in it. Sprinkle with sugar and let caramelize brief...
FoodCentrale (English)
Ingredients for 4 servings: 200 g Brussels sprouts300 g porcini or shiitake mushrooms8-10 fresh walnuts300 g small red onionssalt30 ml walnut oilground pepper400 g truffle fillet without skin (freshwater cod)12 pink peppercornsa little oil40 g butternutmeg Preparation: 1. Wash the Brussels sprouts, remove the stalk and peel off the leaves. Clean the mushrooms and cut them into 1 centimeter thick slices. Crack and peel the walnuts (can only be done for a short time after harvesting). Peel the onions and cut them into quarters. 2. Blanch the Brussels sprouts briefly in salted water, then rinse i...
FoodCentrale (English)
Ingredients for 4 people: 400 g light savoy cabbagesalt200 g leaf spinach1 clove of garlic2 tbsp olive oilPepper from the mill2 sharon fruitsjuice of 1 lime4 portions pike-perch fillet (à 125 g)½ bunch coriander4 tbsp. butter Preparation: 1. Clean the savoy cabbage, rinse, cut into bite-size pieces and blanch in salted water for for 4-5 minutes. Drain and rinse with ice-cold water. Transfer tosieve and leave to drain. Sort out the spinach leaves, wash them thoroughlyand blanch in boiling water for 1 minute. Drain and drain well. Peel the garlic. Heat 1 tbsp olive oil, add the garlic and sauté ...
FoodCentrale (English)
Ingredients for 4 people: 1 lime1 tsp pink pepper berries2 tablespoons olive oil4 slices of fresh tuna 125 g each150 g fresh pineapple flesh2 tsp. chili sauce4 stalks of celery1 avocado150 g yogurt (10% fat)saltCayenne pepperpepper100 g alfalfa sprouts Preparation: 1. Grate lime peel. Squeeze juice. Crush pepper berries. Mix lime zest, half of lime juice, pink pepper and 1 tbsp. olive oil. Rub it on the tuna. Cover and let marinate for 30 minutes. 2. Cut the pineapple into very thin slices. Brush with the chili sauce. Clean, rinse and finely slice the celery. 3. Cut avocado in half, remove sto...
FoodCentrale (English)
Ingredients for approx. 4 servings: 1 kg kale (e.g. Niederer von Rosenweide, blanched 500 g)salt, white pepperjuice and grated peel of 2 organic oranges4 monkfish medallions (150 g each; have fishmonger remove from chops;Use fish leftovers for a stock, if necessary)1 clove of garlic2 sprigs of lemon thyme100 ml vegetable stock1 tablespoon vanilla syrup (e.g. from Monin)12 tablespoons tomato paste (e.g. from Lacroix)100 ml fish stock5 tablespoons olive oil1 shallot5 tbsp. creamRolf Seiffe/FoodCentrale by ddp images40 g ice-cold buttercoarsely grated zest of 1 organic orange Preparation: 1. Clea...
FoodCentrale (English)
Chickpea dip Ingredients for 4 people: 1 can (425 ml) chickpeas4-6 garlic clovessalt2-3 tablespoons lemon juice4 tablespoons olive oil200 g Greek cream yogurtPepper from the mill1 bunch of parsleypaprika powder rose hot Preparation: 1. Place chickpeas in a colander and rinse briefly. Let drain. Peel garlic and crush finely with a little salt. 2. Puree chickpeas with lemon juice and 3 tablespoons olive oil. Add yogurt and garlic with a hand blender. Season to taste with salt and pepper. 3. Rinse parsley, shake dry and chop finely. Stir in 2/3 under the dip. Place dip in a bowl, make small depre...
FoodCentrale (English)
Ingredients for 4 people: 50 g each black and green pitted olives1 tablespoon lemon peel600 g medium-boiled potatoes1 clove of garlic20 g butterPepper from the mill400 ml cream (alternatively 200 ml cream+ 200 ml milk 3,5 %)1 heaped teaspoon vegetable broth4 pieces of salmon fillet à 150gsalt2 tbsp lemon juice Preparation: 1. Chop olives and mix with half of the lemon peel. Peel the potatoes, cut into thin slices. Peel garlic, cut in half and rub into an ovenproof dish. Brush the dish with butter and place the potatoes in it and pepper. 2. Mix cream with broth and remaining lemon zest and pour...
FoodCentrale (English)
Ingredients for 4 persons: 600 g floury potatoesSalt500 g savoy cabbage (approx. ½ small head)3 tbsp butterPepper150 ml vegetable stock (instant)150 ml milkgrated nutmeg60 g shallots1 tbsp flour + flour for turning100 g whipped cream200 g fish stock (from a jar)2 stalks dilla few squirts of lemon juice600 g pike-perch fillet with skin4-6 tbsp oil80 g Emmental cheese4 tbsp roasted onionsAlso:some tender mini lettuce leaves for garnishing Preparation: 1. For the mash, wash the potatoes, cut into quarters and cook in boiling salted water for approx. 20 minutes. In the meantime, wash the savoy cab...
FoodCentrale (English)
Ingredients for 4 people: 1 medium onion3 potatoes1 pointed cabbage (approx. 1 kg)2 tbsp buttersalt, pepper1 l vegetable stock (instant)1 tbsp thyme leaves250 g salmon fillet1-2 tbsp oila few squirts of lemon juice150 g crème fraîcheapprox. 2 tbsp. creamed horseradishAlso:Thyme to garnish Preparation: 1. Peel and dice the onion and potatoes. Clean and wash the pointed cabbage,cut into leaves. Melt 1 tablespoon of butter in a pan. 1 /3 Sauté the pointed cabbage briefly, season with salt and pepper, set aside. Melt another tablespoon of butter in the frying fat. Add the onion and potatoes, add t...
FoodCentrale (English)
Ingredients for 4 people: 100 g pitted black and green olives1 clove of garlic2 shallots600 g apricotschilli flakes to tasteSalt4 stonefish fillets (approx. 600 g)9 tbsp olive oil3 tbsp lemon juice250 ml orange juice250 ml stock250 g couscous (instant)Pepper Preparation: 1. Chop the olives. Peel and finely chop the garlic and shallots. Pit the apricots, finely dice 150 g, cut the rest into wedges. Mix the olives, shallots and garlic and season with chilli and salt. 2. Salt and pepper the fish, grease an ovenproof dish with 2 tbsp olive oil, place the fish in it and sprinkle with lemon juice. P...
FoodCentrale (English)
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