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Pernod fish broth

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The salmon and Pollak fillets meet the vegetables in this fish broth that tastes of France thanks to Pernod, the famous aniseed liqueur. try also this beef salad bowl recipe too. Ingredients Main course For 4 people 300 g of salmon fillet 300 g of pollack dorsal fillet ½ onion 60 g of carrots 60 g of leeks 60 g of celeriac 6 dl of vegetable broth 4 dl of fish stock 3 sprigs of thyme 4 tablespoons of Pernod salt pepper Freind's kitchen recipes,  Meringues with fruit and lemon cream . How to proceed Preparation: approx. 30 minutes Cut the fish fillets into approx. 2 cm. Chop the onion. Cut the carrot and celeriac into thin slices. Divide the leek into four parts and cut into 1 cm pieces. Simmer the stock with the fish stock, thyme and vegetables in a pan for approx. 5 minutes. Add the fish cubes and the Pernod. Cover with a lid and remove the pan from the heat. Let the fish cook for 5 minutes. Season the broth with salt and pepper. Serve with baguette. You may be interested to ...
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Cod in spicy tomato sauce

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A fish of fire: cod fillets baked in the oven in a spicy tabasco tomato sauce and served with green chillies and soft tortillas. try also croutons with smoked mackerel recipe. Ingredients Main course For 4 people 1 lime 2 cloves of garlic 1 onion 2 tablespoons of olive oil 3 tablespoons of medium Mexican sauce 400 g of chopped peeled tomatoes 1 tablespoon of capers salt pepper Tabasco 600 g of cod fillets 1 tablespoon Mexican Mix spice blend 4 soft tortillas 50 g of sliced ​​green chillies in a jar Freind's kitchen recipes,  Ginger and lime herbal tea . How to proceed Preparation: ca. 20 minutes Cooking: ca. 20 minutes Total time: 40 min Preheat the oven to 180 ° C. Squeeze the lime. Chop the garlic and onion, fry them in a little oil. Add the sauce, tomatoes, capers and lime juice. Bring to a boil. Season with salt, pepper and Tabasco. Transfer the sauce to a baking dish. Chop the fish into large chunks and season with the spice mixture. Brown it briefly in the remaining oil...
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Sauteed rice with mushrooms

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Boiled and then stir-fried with mushrooms (e.g. shiitake and cardoncelli) and eggs, rice flavored with curry and soy sauce is a delicacy. try also this strawberry cheesecake slice recipe too. Ingredients Main course For 4 people 4 spring onions 150 g of mushrooms, i.e. shiitake and cardoncelli 4 tablespoons of HOLL rapeseed oil 600 g of cooked rice 2 eggs 1 teaspoon of sweet curry salt pepper soy sauce for seasoning Freind's kitchen recipes,  croutons with smoked mackerel. How to proceed Preparation: approx. 20 minutes Wash the spring onions and peel them. Cut them into thin rings. Clean the mushrooms and cut them into bites. Heat the oil in a non-stick pan. Pour in the rice and brown it for approx. 5 minutes. Add the spring onions and mushrooms and brown for approx. 2 minutes. Break the eggs into a bowl. Pour them over the rice and mix. Brown for approx. 2 minutes. Season with the curry, salt, pepper and soy sauce. Accompanied with salad. You may be interested to read...
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