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Fish (Page 39)

Vegetable soup with salmon
Vegetable soup with salmon is a light, low-calorie soup that can be cooked quickly and easily. The salmon makes the vegetable soup taste very aromatic. ...
Victoria perch fillet
Victoria perch fillet is steamed in an aromatic herb tomato sauce. First dice the tomatoes. ...
Wasabi Aioli with fish
Wasabi Aioli with fish is a spicy variation of the classic Aioli and goes very well with fried fish. For the Wasabi Aioli mix a very fresh egg yolk and 1 teaspoon lemon juice. ...
Whitefish with sage potatoes
Whitefish with sage potatoes are prepared in a similar way to the trout miller. The white firm meat of the whitefish tastes very aromatic, is almost boneless and can be easily filleted after roasting. ...
Wolf's perch from the oven
Wolf's perch from the oven For Wolf's perch from the oven I used three smaller Wolfs perches of 350 g each. Preheat baking oven to 220° C. ...
Wolf's perch in salt mantle
Wolf's perch in salt mantle gets a special aroma, but does not get too salty because the meat is protected by the skin. Use one small wolf per person per perch of 300 g. ...
Zander Filet Müllerin Art
Zander Filet Müllerin Art is fried in a pan and served with parsley potatoes. Boil the salt potatoes. ...
Zander in White Burgundy
Zander in White Burgundy For pike-perch in white Burgundy in a pot heat sugar and stir until it caramelizes. Add seedless wine to the grapes and stir briefly. ...
Zucchini salmon with green sauce
Zucchini salmon with green sauce are served with baked potatoes. Cut a straight courgette into 6 thin slices and sprinkle with salt to remove the water. ...

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