Swabian potato salad on Valentine's Day

February 14th, 2019 | side dishes

No typical food on Valentine’s Day? Maybe not. But if your love is about 9,000 kilometers away since six weeks. And if he is still on duty for four more weeks… Valentine’s Day will be canceled anyway… So there is a pragmatic meal for the children and me: Swabian potato salad – with sausages or meatballs – or as we had it today with Skrei.

Skrei is the Norwegian winter cod, so called during the migration to its spawning grounds and is one of the most exclusive and healthy fish. It’s only available during a very short fishing season from January to April. During this time, the skrei moves from the Barents Sea to its spawning grounds near the north coast of Norway, because it is too cold in its home grounds for spawning. That’s where the name comes from – Skrei means “The Wanderer”.

And Valentine’s Day? Oh, that’s it. Valentine’s Day is “nothing for sailors” anyway …

Swabian potato salad

(4 servings – Attention: let the potato salad steep for at least 2 hours!)

1 clove of garlic

halve, rub a bowl with the cut surface of the garlic

1 kg small salad potatoes

cook in salted water, peel, cut into thin slices, fill into the bowl

3 TS vinegar

250 ml strong broth, warm (preferably self-cooked)

1-2 ts medium hot mustard

mix and pour over the potato slices

1.5 ts salt

black pepper from the mill

1-2 shallots, finely chopped

season with salt, pepper and onion

3-4 TS rapeseed or sunflower oil

1 egg yolk (to taste)

add the oil (stirred to taste with the egg yolk) and fold in, let the salad steep well (at least 1-2 hours)

4 TS streaky bacon cubes

render bacon in a pan, drain on kitchen paper

½ bunch of chives, finely chopped

serve the potato salad sprinkled with the crispy bacon and chives

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Monkfish with Sepia-Pasta and Tomato Sauce

October 10th, 2018 | main dishes

Monkfish – an extraordinary fish dish

Monkfish is generally a delicacy, no question. In this recipe the solid fish comes with black, sea-aromatic spaghetti. Together with the tomato sauce, which is deglazed with vodka and refined with vanilla, the plate convinces by strong, bright colors, phantastic flavors, bite-proof fish and very special pasta – all topped off with a little fresh mint. A feast for all senses!