Captains Dinner Logo
to top

Fancy small Greece vacation?

April 9th, 2018 | main dishes

Who would not like to exchange the unstable German April weather for a few days in Greece… My tip, for those who cannot start such a trip at the moment: conjure up some sun on your table with a sea bass on okra pods. Now it’s going to be Greek!

Fancy small Greece vacation?

The fish seller of our confidence offered us two beautiful sea bass. Wonderful, now we just bring a few okras, tomatoes and peppers home from the market, and the Greece break can begin.

Sea bass on okra pods

(4 portions)

400 g of okra
cut stalks without cutting the pods
put the okra in boiling lightly salted water with a dash of vinegar, boil briefly, place in a sieve and immediately quench with ice-cold water, drain well, if necessary, pat dry with kitchen paper
2 onions (100 g), chopped
400 g of tomatoes, very roughly cubed
8 red mini-peppers, in the whole
2 garlic cloves, very finely chopped
½ bunch of smooth parsley, chopped
5 stems of celery green, chopped
2 ts dried oregano
mix
120 ml white wine
3 TS mild white wine vinegar
7 TS olive oil
2 ts brown vanilla sugar (see tip)
salt, pepper from the mill
mix well, season to taste with salt and pepper, mix with the vegetables in a large casserole dish or on the baking tray
cover the baking dish with aluminum foil and cook at 200 ° C for 25 minutes
2 sea bass (500 - 600g each)
wash, pat dry, cut twice on each side according to taste
salt, pepper from the mill
2 ts dried oregano
season the fish inside and out and put on the vegetables
1.5 TS olive oil
drizzle on the fish, cook open for 30 - 40 minutes, the fish is well cooked when the dorsal fin is very easy to pull

And this is how the wife of the captain does it:

Vanilla is a wonderful spice and so precious that I put the scratched vanilla pods in a tin of brown sugar. The sugar adopts the vanilla flavor very quickly and I use it as spice for sauces, vegetables, soups – just for everything! And of course, I also use this vanilla sugar for baking.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

August 19th, 2018 | bread & pastries

Tomato bread against the tomato glut

The other day we were invited for a barbecue with dear friends. They served a super-tasty tomato bread. As a matter of course, I immediately asked for the recipe, of course! The bread was made in a Thermomix food processor. I do not own such a processor. Of course, the recipe also works without the device, and quite sensually with your hands in the dough.

read more
In der Cantina Popular March 1st, 2018 | on the road

Ceviche at Cantina Popular

“Oh my god”, the captain said during the last shore leave in Hamburg, honoring the first bite of the Ceviche de Lubina… The CANTINA POPULAR is loud at first glance, it’s tight, it’s busy, lively and colourful. The waiters in all that hustle and bustle are cheerful and attentive. One has arrived – in the middle of South America. And Chef de cuisine Cristián Orellanus says “Bienvenidos”!

read more
venison fillet under a walnut and herb crust with physalis sauteed in butter, fried polenta slices and an elderberry gravy February 14th, 2020 | main dishes

Venison fillet with walnut and herb crust and elderberry gravy

Valentine’s Day – and unfortunately no smiley in the calendar… That means my dearest captain is at sea… and so there is no Valentine’s Captain’s Dinner this year 🙁 . For those who have their loved one at home and want to spoil them with a feast, I have exactly the right recipe here: venison fillet with walnut and herb crust and fine side dishes!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.