The halibut, which is a flounder

The halibut, which is a flounder

June 27th, 2018 | main dishes

The name is misleading, because strictly speaking, the white halibut is a flounder, because he is right-eyed. His body is brown-black and white on the “blind side”, hence the name. It can become incredible four meters long. Ours was not that big…

White halibut is one of our favourite fish. It comes along fine-aromatic while low-fat and the preparation in the oven is very simple. A feast, which is superfast on the table. Promised.

White halibut on leek

(serves 4 to 6)

1,200 g white halibut

rinse, pat dry, spice with salt and pepper

½ bunch of flat leave parsley

use stems as a whole, put leaves aside

2 small leeks

cut into rings

4 spring onions, as a whole

place the parsley, leeks and onions on a baking sheet lined with baking paper

2-3 TS olive oil

70 ml white wine

drizzle on the vegetable

place the fish with the white skin down on the vegetables, close the baking paper, cook at 190° C for about 25 minutes

125 g soft butter

parsley leaves, chopped

1 garlic clove, pressed

stir into a garlic butter, spice with salt and pepper

after the end of the cooking time, remove the black skin from the halibut, if it does not dissolve easily, cook the fish for a few minutes longer

spread with half the garlic butter, serve

use the remaining garlic butter for the underside of the fish

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July 20th, 2018 | main dishes

Plaice Fillet with Lettuce and Peach

Sesame oil, or more precisely roasted sesame oil, makes this simple green salad taste so special. In combination with the sweetness of the peach and the fresh herbs this salad matches perfectly to the crunchy fried plaice. A light and fast summer meal.

Show-Cooking auf der Frankfurter Buchmesse

November 28th, 2017 | collaboration

Show-Cooking – and I did not shed any tears

„In the show kitchen of Frankfurt book fair it smelled like garlic and vanilla at the same time. It was mouthwatering for the people sitting in front of the cooking area.“ These are the opening words of an article of the December issue of health food magazine „Schrot & Korn“ about my performance in the Gourmet Gallery at Frankfurt book fair. The issue will be published on November 28th, it is available gratis in all German organic markets. And I did not shed any tears at all.