Tag: Recipe

20th December 2013

Sole fillets in Normandy style

Sole is a very nice and also fragile flat fish. One of the best ways to prepare it is to poach the filets shortly before serving. I bought mine on the market and the fishmonger offered to clean it for me but I also wanted the rests for a stock and I like to try out the filleting myself.

26th November 2012

A “light” version of Sauerkraut

Sauerkraut, fermented cabbage, is part of the Germanic diet and eaten from the Netherlands to Poland, with Germany and the Alsace region in France being the standard bearers. In the times before refrigeration, the fermentation process allowed people to have access to vitamins and nutrients in winter when other vegetables were scarce. Sauerkraut still has many vitamins, such as vitamin C, lactibacili and other nutrients […]

20th November 2012

Veal liver with onions and garlic

Liver is slightly controversial. Not everybody likes the taste, not everybody likes to eat offal. Yet liver is the best kind of offal you can get and veal liver is tender and delicious. Liver is a source of proteins with low fat, it has vitamins A C D, B2 B5 B6 B12 as well as vital mineral salts such as copper, phosphorus, iron and zinc. […]