We cook with fish!
Zander with bacon
Refined grilled with potato slices. There are also Pardinalinsen with parsley roots, pernod and bay leaves. The recipe: Zander with bacon
monkfish skewers
The aromatic fish cubes are placed on rosemary and served with fried chicory with oranges. The recipe: monkfish skewers
Steamed brook trout
They smuggle in a broth of coconut milk with carrots, celery, spring onions and cilantro. Recipe: Steamed brook trout
Sea bass in salt crust
A treat for the palate and eyes! Salsa verde, a cold herb sauce with capers, anchovies and jacket potatoes, goes well with it. The recipe: sea bass in salt crust
Baked herrings
The breaded fried whole herring taste wonderful on the warm vegetable salad of green asparagus, spinach and broccoli. The recipe: baked herrings
Salmon fillet roasted on the skin
Since the meat stays nice and juicy. Mango, black olives and fried radicchio complete the fine meal. The recipe: Salmon fillet roasted on the skin
Stained tuna
The raw tuna matures in a marinade of soy sauce with ginger and is served with a fine artichoke mousse and tarragon. To the recipe: Stained tuna
Exclude fish
With us fish may only be sold except. But whoever likes to throw the fishing rod has to work. That's how it's done:
herrings
Cut the fish with a kitchen scissors from the back opening to the head.
Press the halves apart with your thumbs and remove the innards.
Pull out the center bone.
By the way: Fresh herrings are called green herrings, as they shimmer greenish in the water.
pike-perch
How to make large, whole fish ready to cook: Pull apart the dorsal and pelvic fins and cut with scissors.
Remove the gills: press apart the lateral gill openings and use a kitchen scissors to cut out the fan-like gills. Careful, they are razor-sharp! Do not take gills for a fish fund, they make the fund cloudy.
Filleting - that's how it works
salmon
Shed the gutted salmon. To do so, grasp the fish by the head (preferably with a dry kitchen towel) and scrape it off with a fish scoop (available in the kitchen shop) or a knife back against the direction of growth.
Separate head from filet. Cut back to midbone. Cut off fillets along the round abdominal bone. Cut off the thin lower abdominal skin.
Using tweezers, remove the fish bone bones. And you can fry it on the skin.
Incidentally, the term "wild salmon" is not always a guarantee of quality: If he caught on the way to his spawning grounds, he is emaciated and does not taste very good.
monkfish
Monkfish comes without a head (he is disproportionately large) and without skin in the trade. The fish meat is aromatic, firm and bone-free.
The thin white subcutaneous tissue must also be removed as it becomes chewy during cooking: grasp the cuticle at the head end and loosen it with a sharp knife along the skin and away from the meat.
