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Eye candy & culinary delight

May 12th, 2018 | main dishes

What happens when the king of vegetables meets the queen of shells? Well, it can only be magically delicious, right? When wild herbs, sugar snap peas, young peas and pomegranate seeds join asparagus and scallops, the taste sensation is perfect. And the best thing is: this delicious dish is on the table in half an hour!

Eye candy & culinary delight Eye candy & culinary delight

With the wild herbs you can vary depending upon what the market or your garden offer. From my walk through the garden, I brought bronze fennel, pimpinelle, sorrel, wild garlic, rocket salad and a single leaf of woodruff to the kitchen. Now is the time to harvest the freshest and finest wild herbs or to buy them on the markets.

Asparagus salad with wild herbs and scallops

(4 Portionen)

500 g green asparagus (lower third peeled)
500 g white asparagus, peeled
halve asparagus at an angle
100 g fresh green peas (alternatively frozen)
150 g of sugar snap peas
cut off each end
½ ts salt, ½ ts sugar
1 ts butter
bring to boil water with salt, sugar and butter, blanch the vegetables in it for 2 minutes, quench with ice water, drain well (possibly on paper towels)
3 TS pomegranate vinegar (or other fruity vinegar)
3 TS olive oil
3 TS mineral water
1 ts agave syrup
salt
stir a vinaigrette with the whisk, pour half of it over the blanched vegetables
1 pomegranate
dissolve cores
mixed wild herbs (eg bronze fennel, pimpinelle, sorrel, wild garlic, rocket salad, chickweed, dandelion) or mixed leafy lettuce
mix herbs/salad with the marinated asparagus, arrange on plates, drizzle remaining marinade on the salad
8 scallops
3 TS rapeseed oil
salt the scallops, fry in the oil for one minute from each side (really just one minute, the mussels should still be glassy in the middle), season with pepper from the mill
arrange the scallops on the salad, garnish each plate with 1 TS of pomegranate seeds

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March 18th, 2018 | main dishes

Fish market? No, homie, „FrischeParadies“ [paradise of freshness]!

Thirty years ago you could buy super fresh fish directly at the fish market in Hamburg. Today, only a handful of cutters are pinning at the pontoon of the fish auction hall. So where do the Hamburg people buy fish today, especially if they don‘t want to get up Sunday morning at 4 o’clock? I swear on FrischeParadies. Nowhere else in Hamburg you’ll find such a well-stocked and wonderfully presented fish display as in FrischeParadies. And where do you find this paradise for foodies? Of course, in the Große Elbstraße [Great Elbe Street]. Where else.

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February 2nd, 2018 | side dishes

Dumplings like on the alp!

Not just because they are that delicious, no, also because they can be prepared with leftovers (you know: “too good for the bin” and all that.) We don’t throw away a single piece of stale bread. We cut it into small cubes, let it dry and use it to prepare dumplings. And who ever was hiking in the mountains knows how tasty dumplings are on a mountain lodge. Dumplings in broth or dumplings with bacon and cole slaw like on the mountain? Let’s go

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March 29th, 2018 | on the road

Shore leave St. Cruz de La Palma/Canary Islands

The Italian ship’s doctor, known for his passion for good food, invited us to this restaurant. He has been visiting it for years on every port stay in Santa Cruz. Now we know why. A tiny house with an even tinier kitchen, six tables, great taste and even greater hospitality. Happy, who gets a table at Doña Carmen, at the ENRICLAI in Santa Cruz de La Palma.

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