Fish (Page 4)

Brat Herring
Brat Herring can be used in many ways. It should be brewed for at least 3 days so that it becomes tender and takes on the taste of the spices. ...
Breaded loach fillet in egg shell
Breaded loach fillet in egg shell tastes very good with green salad. Cut the fillet into larger pieces. ...
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. ...

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