Easy Recipe

Archive for the ‘fish’ Category

Potato salad with fish cakes is somewhat more complicated to prepare, but can prepare very well. Waxy potatoes when potatoes boil, allow to cool in cold water, peel and slice. A finely chopped onion with vegetable broth, 2 tablespoons cider vinegar filling and 1 tablespoon corn oil in a pan, season with salt and pepper and vigorously bubbling boil.

Pour the hot broth over the potatoes, stir, cover and place in refrigerator until serving. Gherkins in slices and cherry tomatoes in half. Both are set aside, covered. Stir sour cream sauce for the salad with salad cream, mustard and 1 teaspoon granulated apple vinegar smooth. The salad dressing with a pinch of sugar, salt and pepper.

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The noodles are not only cheap and delicious, but saviors. Surely more than one occasion has used them to get out of trouble and make a delicious dish on your table.If you did not have time to cook and you’re tired of the classic spaghetti bolognese or pesto, today I’ll give you two recipes that will help you much if you’re the people you love seafood.

Ingredients

¤100 grams of butter.
¤1 kg of noodles.
¤1 cup white sauce.
¤1 cup mayonnaise.
¤¼ tomato sauce.
¤1 Tbsp. chopped parsley.
¤Salt, pepper.
¤2 cups peeled shrimp.

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Very popular in Japan and across Asia is the dish yakitori skewers served with the sauce of the same name. The traditional recipe is made only with chicken and vegetables, in this modern version you can enjoy these kebabs with tasty and nutritious salmon meat as main ingredient.

We need:

¤350 g thick fillet of salmon.
¤8 pores or tender leeks.
¤5 cucharads of soy sauce or soy sauce.
¤5 tablespoons fish stock.
¤2 tablespoons sugar.
¤5 tablespoons dry white wine.
¤3 tablespoons sweet sherry.
¤1 clove crushed garlic.

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Fish curry, you can cook with redfish fillets or other white fish fillet festfleischigen. This is best served rice and a fresh salad. Redfish fillet under running water, rinse briefly and pat dry with kitchen paper and cut the fish into bite-size pieces curry. Redfish fillet with a little freshly squeezed lemon juice, sour and salt lightly. In a small saucepan bring 1/8 L of water to a boil.

Temperature switch back to medium heat and place the fish pieces into the water. Redfish fillets in about 7-8 minutes until tender. Fish with a slotted spoon out of the water and pour into a small bowl. The fish stock for the sauce from the curry fish and set aside. Leave in a saucepan margarine, flour and add to stir under vigorous stirring with a whisk into a roux. Add the fish stock, stirring constantly. As long stir until a smooth sauce is formed. Gradually stir in about 1/8 L broth. Read the rest of this entry »

Fish fondue with homemade fondue sauces taste very good. For the cocktail sauce, egg yolks with 1/2 teaspoon mustard and stir with a whisk initially drops, then slowly pour in a fine jet corn oil, stirring constantly, until the mayonnaise is created. Lemon juice, a pinch of sugar, one level tablespoon tomato paste, stir in brandy and Tabasco. For the honey mustard sauce 2 tablespoons mustard with honey and stir 1 tablespoon corn oil suppressed.

Stir in creme fraiche and orange juice and season with pepper and salt. Finely chop the dill and mix well. Salmon, Catfish fillet and tuna steak into cubes. Preheat the fondue pot with hot water. Cut the fish fondue, a small onion and garlic into fine dice. Omit butter in a saucepan and fry the onions and garlic. Deglaze with fish sauce and top with about 100 ml of water. The fish stock with salt and pepper and boil vigorously bubbling. Read the rest of this entry »

Scrambled eggs with sprats is a typical North German recipe that you can for example serve as a dinner or snack. Scrambled eggs with sprats on black bread tastes very good. Eggs and pour into a bowl. Add cream and whisk the eggs with a fork.

The scrambled eggs with pepper, salt and a pinch of cayenne pepper spice. Omit butter in a nonstick pan and add the eggs. The temperature set on low setting and let the scrambled egg falter slightly, as seen in the picture above. Here, the scrambled eggs with a spatula from the edges toward the center again and again pushed together. Read the rest of this entry »

Mussels in tomato sauce served with fresh baguette or ciabatta. Mussels under running water and brush well to remove the mussel beards. Important: all the already opened mussels cook no longer throw, but! After cooking, it’s the other way around: all the mussels, which are now closed yet sorted out and no longer eat! Peel the carrots and celery and a very small dice.

Peel the onion and garlic and chop finely. In a large pot of butter with corn oil together and briefly saute the chopped vegetables in it. Add mussels and white wine pour. Cover and place over medium heat. After 5-8 minutes the mussels have opened (remove closed). Sud pour into a small saucepan. Keep warm mussels with vegetables in a closed pot. Sud openly let boil at the highest level to 1 / 3. Read the rest of this entry »

If you served as a small appetizer fried mussels with fresh baguettes, the amount is sufficient for 3 servings. For the main course one expects about 1 kg of mussels per serving. Mussels under running water and brush thoroughly. Already necessarily throw open mussels. Bring a large saucepan of water to boil. Mussels in the boiling water and cook for 5-8 minutes until the shells have opened.

Pour mussels into a colander and discard any mussels that are now closed. The mussel meat from the shells and remove to drain on paper towels. Peel onion and cut into very fine dice. Red peppers in half, freeing of white skins and seeds and dice finely. Mussel meat on a plate set, sprinkle with flour and shake the plate by gently turn the flour. So that the butter does not burn as quickly, it is heated in a pan with olive oil. Add mussels and at high temperature until golden brown. Read the rest of this entry »

For scallops baked is best to use fresh scallops in the shell, obtained from fish dealers. It is important that the bowl is still completely closed. The best scallops gently open with an oyster knife. Be sure that the mussel meat does not tear. The clam meat together with the bright orange of the Coral dark brown mucous membranes dissolve. The orange Coral, which is very good-tasting sexual organ, a special delicacy. The dishes under running water and brush well. Preheat the oven to 200 °. Water in a small saucepan, pour replace a lid and bring the water to a boil.

The clam meat, depending on size, about 2-3 minutes in boiling water, blanch and lift with a skimmer from the water. Keep the clam. The scallops and the Coral cut into small pieces. Peel the shallots and cut into very fine dice. Fresh mushrooms clean and cut into thin slices. Miss in a nonstick pan 20 g butter. Stir-fry the shallots and mushrooms in butter. Finely chop parsley and add to the mushrooms. Sprinkle flour over the mushrooms, stir with a wooden spoon and cook the flour slightly light brown. Stir the roux with the mussel and gradually pour the Pinot Blanc. There should be a creamy sauce, which is not too thin, because the leak scallops baked in the oven otherwise the shell edge. Remove pan from heat and draw an egg yolk into the sauce. Read the rest of this entry »

Tagliatelle with scallops and salmon tastes very aromatic when fresh salmon and scallops from the fish dealers used for the preparation. Tagliatelle in salted water. Peel for the pasta sauce a mild white onion and garlic and cut into very fine dice. Omit butter in a saucepan, saute onions and garlic light, dust with flour and fry lightly.

Stir in tomato puree and cream. The pasta sauce with pepper, salt and finely grated orange zest flavor of untreated organic orange. Add freshly squeezed orange juice and round off with Pernod. Salmon and scallops, rinse and pat dry with kitchen paper. Remove the skin from the salmon and cut the meat into bite-sized cubes, as shown on the image above. Heat a nonstick pan, corn oil, and add thyme sprigs. Salmon fry in it from all sides shortly. Add scallops and sear on both sides too short. Read the rest of this entry »