Easy Recipe

Archive for the ‘fish’ Category

Fish in mustard sauce tastes very tender and juicy, if you used fresh salmon fillet, as it is thick-fleshed than frozen fish. To draw out any remaining bones and strokes are best with a finger against the grain. So you can feel the fastest, if still hiding a fish bone in the meat. Since the fish bones in the meat sit rather firmly, pull it out the best in a fish bone tongs growth direction. The pollock fillet, rinse briefly under running water, dry with kitchen paper and cut into four pieces, as seen in the picture above.

The fish with salt, pepper and lemon juice. A mild white onion cut into fine dice. Omit butter in a nonstick pan and fry the onions light. Place the fish on the onions, pour the fish stock and place a lid. Pull the fish in about 12-15 minutes on low heat until done. Meanwhile, preheat the oven to 50 ° and allowed to warm plates in it. The fish with a spatula lift out of the fish stock, put the dish in the oven and keep warm. Read the rest of this entry »

Cod with carrot cream tastes very juicy when using thick slices of cod, which are still surrounded by the skin. For the sauce 4 shallots, peel, halve lengthwise and fry in 10g butter. Add 4 tablespoons of milk and cream and bring to a boil. The cream sauce on medium heat reduce by half, or until the sauce is creamy and season lightly with salt and white pepper.

Meanwhile, peel carrots, dice and fry in 10g butter. Pour in vegetable broth, put on a lid and the carrots in about 15 minutes until soft. The carrots with pepper, salt and lemon juice puree and set aside. 80 g of cream until stiff and fold into the cooled slightly creamy carrot. 1 Peel the shallots and cut into fine dice. In a small saucepan 10 g butter miss, saute the shallots light deglaze with white wine and top with fish stock. The fish stock and bring to the boil take the pot off the stove. Flake the cod, rinse it with salt and fish sauce in about 8-10 minutes until done drag. Read the rest of this entry »

Pasta with salmon is best prepared with fresh fillet of salmon. If you receive only frozen salmon, should it one day before the preparation slowly and gently so thaw in the refrigerator. For the salmon put into a colander and cover with a plate. The strainer to catch the defrosted in a bowl and put in the fridge. The next day, rinse the salmon under running water and gently pat dry with kitchen paper.

The salmon with freshly squeezed lemon juice and season with salt and pepper on both sides. Noodles in salted water until al dente. Butterflies very decorative look, like to see in the picture above. At Christmas, but also as Christmas tree in the form of noodles or as stars are available. In a saucepan or a small saucepan miss 10 g butter. Add tomato paste and lightly anschmoren. Fill in each of the small cans of tomato paste and water to dilute the tomato sauce. Lobster paste in a small bowl and stir until smooth with a little boiling water. The mixed lobster paste stir in the tomato sauce and season lightly with salt and pepper. In a nonstick pan, heat 20g butter over medium heat and turn back. Read the rest of this entry »

Salmon in puff pastry is made with fresh salmon and fresh spinach leaves, which the court tastes very aromatic. If you do not receive fresh spinach and salmon, both must be thawed before cooking. Preheat the oven to 200 °. Rinse salmon under running water and pat dry well with paper towels. Three plates next to each other pastry on a lightly floured work surface and in about 10 minutes to thaw at room temperature. Puff pastry lightly with flour and roll out each disk with a rolling pin slightly larger than the piece of salmon, so you can wrap the salmon in puff pastry.

Fresh spinach and rinse clean under running water. Spinach dry best in a salad spinner. In a saucepan heat the olive oil together with butter. So you can heat the butter a bit more without being burned, but retained the flavor of butter. Peel an onion in half and cut into small cubes. Peel garlic and chop finely too. Onions and garlic in a saucepan and lightly saute. Add spinach, put a lid on the pot and turn off the stove, because the residual heat is sufficient. The spinach cook for 2-3 minutes, until it collapses. Spinach with salt and pepper lightly. Read the rest of this entry »

Salmon cake can be for celebrations in larger spring form pans to prepare very well. For double the amount and simply use a 24 er spring form pan. Butter in a saucepan on low heat and remove from the heat vent. Black bread (preferably strong wholemeal bread) crumble and mix with the melted butter. The bottom of a 18 gauge spring form pan with parchment paper and pour occupy the mass of black bread.

With a spoon and press down well in the fridge. Soften gelatin in cold water for about 10 minutes. Smoked salmon with cream cheese and give sour cream in a cocktail shaker and mash finely. Salmon puree into a saucepan and heat on medium heat while stirring until the mixture is slightly smooth. Gelatine and dissolve it with stirring. Salmon cream and season with white pepper. Salt is not necessary because the salmon is already spicy enough. Take salmon cream from heat and let cool slightly. Read the rest of this entry »

Salmon in Orange Sauce is a festive meal that can easily prepare. If you do not receive fresh salmon, you should thaw frozen salmon is best covered in the refrigerator overnight. Preheat the oven to 200 °. Potatoes than potatoes in about 20 minutes to cook at all. Rinse salmon and pat dry with kitchen paper and sprinkle with lemon juice. Salmon and season with salt and pepper. An untreated organic orange wash with hot water and carefully dry.

The dish with a zester in fine strips, pull off as above to see in the picture and set aside for the orange sauce. The remaining peel and white skin, remove with a sharp chef’s knife and cut the orange into fillets. A casserole dish with orange slices and place salmon interpret it. Creme fraiche in a small bowl filled. Crab paste with 1 tablespoon hot water and stir until smooth and mix with the creme fresh. Orange juice and stir in some of the strips of orange peel. The orange sauce with pepper and green peppercorns to taste. Read the rest of this entry »

Tuna steak with tagliatelle pasta served in a very aromatic tomato sauce. Tuna steaks, rinse briefly under running water, pat dry and season with freshly ground pepper. Cook noodles and Peel the onion and garlic and cut into fine dice. Heat a nonstick pan 1 / 2 tablespoons olive oil. Stir-fry onions and garlic in it.

Add tomato paste and short mitsch tumors. Finely chop the anchovies and add. Pour red wine and boil the sauce, stirring briefly. Switch back to level 1. Capers to the sauce and season with freshly ground pepper. Salt is not necessary because the anchovies are salty already. Heat a nonstick pan, the remaining olive oil. Tuna steaks on both sides Stir-fry light brown, like to see in the picture above. Read the rest of this entry »