Language: switch to:

Fish (Page 4)

Breaded mussels with aioli
Breaded mussels with aioli Fresh mussels are used for breaded mussels with aioli and served as tapas. First brush the mussels under running water and throw away already opened mussels that no longer close. ...
Butternut Pumpkin Gratin with Dorsch
Butternut Pumpkin Gratin with Dorsch Butternut pumpkin gratin with cod looks particularly decorative when served directly in a hollowed out Butternut pumpkin gratin. Preheat oven to 220° C for gratin baking. ...
Calamari fish rolls with aioli
Calamari fish rolls with aioli taste best freshly prepared. Preheat the deep fryer to 180° C for the calamari. ...
Calamari with garlic sauce
Calamari with garlic sauce For calamari with garlic sauce, preheat the deep fryer to 180°C. Fry the calamari in two portions for 3 minutes each and drain on kitchen paper. ...
Calamari with leek vegetables & fries
Calamari with leek vegetables & fries Calamares with leek vegetables is a simple meal that tastes good and can be prepared quickly. Bake the calamari and french fries in the deep fryer so that they become crispy. ...
Calamari with shepherd salad
Calamari with shepherd salad For calamari with shepherd salad inks fish rings without breading are used, because they are fried only briefly in oil and thus taste more aromatic and become more tender. For the marinade of the shepherd salad mix 1 tablespoon oil with lemon juice and season with pepper, salt and a pressed garlic clove. ...
Calamari with tomato sauce
Calamari with tomato sauce Calamares with tomato sauce is a simple but very tasty Mediterranean dish. Cut the tomatoes in half. ...
Capitaine a la Congolaise Back Fish
Capitaine a la Congolaise Back Fish For Capitaine a la Congolaise Back Fish first preheat the oven to 200° C. Clean banana leaf. ...
Carp blue
Carp blue In order for the carp to become blue from the vinegar, the outer layer of slime must not be damaged. Only touch the carp with wet hands. ...

(C)opyright by Marions Kochbuch