Tag Archives: Butter

Butter cookies

Provide for the butter cookies flour into a bowl and spread cold butter in small pieces about it. Add powdered sugar and egg. Half a vanilla pod lengthwise cut, scrape out the pulp with a spoon and pour into the bowl. Add a pinch of salt and grated lemon peel of one lemon and knead into a smooth dough.


Shape dough into a ball, wrap in foil and place about 45 minutes in the refrigerator. Dough on a lightly floured surface about 1/2 cm thick. Small pieces or cut out biscuits and place on a baking sheet lined with parchment paper. Preheat oven to 200 ° or 150-160 ° Preheat convection. Continue reading

Plaice and Plaice meunière

Dice the sliced ​​bacon. Omit 10 g butter in a nonstick pan. Fry bacon in it. Remove from pan and set aside. Preheat oven to 50 °. May clean fresh plaice, head cut off and remove the giblets carefully. Sprinkle with freshly squeezed lemon juice. Season with salt and pepper. Plaice in flour to make them crispy. In the bacon drippings for another 10 g of butter per soil heating.


Every clod roast separately on medium heat for 4-5 minutes per side. Then carefully turn with a spatula. Each finished fried flounder on a plate and bake in a preheated oven at 50 ° as long as keep warm until all lumps are cooked. Bacon back into the fish pan and heat to give a brief meeting with the crabs. May plaice with shrimp and bacon cause. Serve with potato salad and a green salad.


*100 g Bacon
*40 g Butter
*1200 g Plaice
*1 Lemons
Pepper, salt
*4 tablespoons Flour
*100 g Crabs

Serves 3 – 627 cal per serving
*** – 45 mins Prep – 45 mins Total .

Plaice meunière is classically served with boiled potatoes and butter sauce. Serve with fresh green salad to taste. The clods of the best fishmongers can prepare ready to cook. Rinse under running water and soil to drain between two layers of paper towels set. Soil with a little lemon juice, season with salt and pepper and dredge in flour until the soil is evenly all around meunière covered with flour. Gently tap the excess flour. Heat a griddle or large nonstick pan fish butter with oil.


This allows the higher Heat butter without burning. Plaice meunière fry initially on the bright side of the abdomen. Reduce the temperature to medium and cook about 4 minutes the soil light, as seen in the picture above. The soil with a spatula carefully turn and fry on the dark side skin also 4 minutes. Plaice meunière with the bright side up on pre-heated plates and serve at will with lemon slices, lettuce and tomato.


*800 g Plaice
*1 tsp Lemon juice
*White pepper,
*4 tablespoons Flour
*1 tbsp corn oil
*20 g Butter

2 servings – 450 calories per serving
*** – 20 mins Prep – 20 mins Total.

Trout meuniere

Trout meuniere is a fine variation with almond butter, the classic fried trout miller. Best to use fresh trout. If you do not receive fresh trout, you can also use frozen trout, however, will need to be gently thawed overnight in refrigerator. For that you the best trout in a large sieve and the sieve is a perfect dish to make the thaw can be collected. The trout covered with a plate and pour away the thaw the next day. For trout meuniere first boiled potatoes cook. Peel for half waxy variety potatoes, wash and halve or quarter them. Place the potatoes in a small saucepan filled, cover with water and place a lid. The potatoes to a boil and add some salt.


The temperature switch back to medium and boiled potatoes in about 20-25 minutes to cook at all. The cooking water can be used to preheat the casting to the plate. Meanwhile kitchen-ready trout under running water inside and out, rinse and pat dry gently with paper towels. Trout inside and out with a little freshly squeezed lemon juice and season with fleur de sel, or alternatively, a simple salt. Flour in a bowl and roll the trout in turn give it. The trout should be as evenly coated with flour.

In a large fry pan heat 30 g butter and fry the trout meuniere on medium heat about 5 minutes on one side. The trout meuniere with a spatula and gently invert from the other side about 3-5 minutes, depending on the size of trout fry. When the dorsal fin can be removed easily from the flesh, the trout are cooked. The trout from the fish gently lift pan and keep warm in a preheated plate. 60 g butter in the frying fat and fry light brown almond leaves repeatedly turning, as previously seen in the picture. The lemon juice into the almond butter. The other half of the lemon slice. Trout meuniere on warmed plates and sprinkle with the almond butter. Boiled potatoes, sprinkle with finely chopped parsley and serve it.


*400 g Potatoes
*3 Trout
*3 tsp Lemon juice
*Fleur de Sel
*30 g Flour
*30 g Butter
*50 g Almond Leaves
*60 g Butter
*1 Lemons
*2 tablespoons Parsley

Serves 3 – 774 cal per serving
*** – 45 mins Prep – 45 mins Total