I’ve been experimenting with a batch of tomato essence I whipped up recently, and I was itching to use it as a poaching medium for a solid fish dish. My initial plan was to go with mackerel, but the market had other ideas, and it wasn’t available. I had to “settle” for Wolffish (Steinbeißer). AsContinue reading “High-Energy Surface Dehydration: Crispy Atlantic Wolffish in Clear Tomato Broth”
Tag Archives: Food
Scallops with Piment d’Espelette
This recipe takes me back to my time in Belgium. One thing I truly miss about living there, apart from the beer, is the seafood selection. The access to fresh, high-quality North Sea catch was on a completely different level compared to what I find in southern Germany these days. I first put this dishContinue reading “Scallops with Piment d’Espelette”
Halibut with Mangold & Sauce Allemande
We need to talk about my mangold (Swiss chard). I started growing it on my windowsill, but it quickly decided it wanted to take over the entire room. To make things worse, a colony of Blattläuse (aphids) found it and started eating it up. So I had to harvest the whole mangold, before they spreadContinue reading “Halibut with Mangold & Sauce Allemande”
Never Split Your Butter Sauce Again: Pan-Seared Halibut with Blistered Tomatoes
When I first attempted this, the flavors were there, but the “visual” was a disaster. The sauce was a sticky mess, with separated fat and water layer. From what I learned later, probably because the sauce got too hot when I mixed in the butter. To prevent this from happening, pull the pan completely offContinue reading “Never Split Your Butter Sauce Again: Pan-Seared Halibut with Blistered Tomatoes”
Black Forest Foraging: Pan-Roasted Char with Pickled Spruce Tips
Let’s be honest: when you blend fresh watercress with lime and pickling liquid, the resulting green color next to seared potato noodles isn’t going to win any beauty contests. But the flavors are absolutely spot-on. This experiment started back in the spring during a hike through the Black Forest. I managed to forage some freshContinue reading “Black Forest Foraging: Pan-Roasted Char with Pickled Spruce Tips”