For the curry salmon, finely mortar the clove. Wash the lime and grate the peel. Mix the clove and lime zest with the bay leaf, curry powder and oil. Quarter the young onions lengthwise. Rinse the salmon in cold water, dry and place in a shallow dish. Spread the young onions and curry marinade on … Read more
Rakefisk is a Norwegian variant of graved salmon. Salt, sugar and the essential oils of dill keep the perishable catch fresh and aromatic. Fish’s own enzymes loosen the protein structure and make the meat so tender it melts in your mouth. Preparation : 1.Rinse salmon, dry it thoroughly, put it on kitchen roll and dry … Read more
Cut onions into fine rings and sauté in fat until translucent. Sprinkle with flour and fry briefly. Add clear soup and simmer on low heat for 10 min. Add the Maultaschen and simmer for 5 minutes. Season with pepper and white wine. Take out Maultaschen, cut into strips, portion into soup bowls and fill up … Read more
Preparation (about 50 min): Make eggs about 9 to 10 min, drain cooled, peel and dry. Rinse the spinach two or three times well cooled, pluck and blanch very briefly in light salted water. Put the spinach on iced water and dry well on kitchen paper. Clean and make potatoes, remove peel and press finely. … Read more
For the mushroom and onion tart, quickly knead butter, flour, salt, vinegar and cold water into a smooth shortcrust pastry. Heat the butter, dice the bacon, add and sauté until translucent. Cut the onion into rings and sauté in the fat. Cut the mushrooms into slices and sauté them. Roll out the dough and spread … Read more
For the curd cheese soufflé, first preheat the oven to 190 °C. Cream butter, sugar and egg yolks. Stir in semolina and curd cheese, gradually fold in the juice of one lemon. Beat the 4 egg whites until stiff and carefully fold into the mixture. Pour the curd mixture into a prepared gratin dish and … Read more
For the dough, mix flour and salt, form a well. Let the yeast dissolve in a little water, add the rest of the water and the carrots. Knead into a smooth dough. Cover and let rise at room temperature until doubled in volume. Simmer the lentils in the water for five to ten min on … Read more
Wash, clean and finely chop the chanterelles. Fry onion in oil until translucent, then add mushrooms and fry until done (be careful, stir often! Burns easily). Dice the bread dumplings and fry them as well. Add parsley, marjoram and a little salt. Beat the eggs also with a little salt and pour over the dumpling-egg … Read more
Defrost the shrimps for 1-2 hours, rinse when cooled, dry, then cut into coarse pieces. Place in plates, drizzle with the marinade and marinate a little in the refrigerator with the lid closed. Cut the leek or spring onions into fine strips. Peel the garlic clove, chop finely. Halve the peperoncino, remove the seeds, cut … Read more
Heat one deciliter of red port and the balsamic vinegar and reduce by more than half. Cut the figs in half and steep them in the port wine for a minute just before serving. Slice the plums and turn them just in the sweet white wine syrup. Cool some port reduction to deco. Season the … Read more