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Double breaded fish
3.4
8 Reviews.
Double breaded white fish fillets will give a moist and tender fish, as well as a nice crispy surface. This way the fish keeps its taste and fits together with potatoes or mashed potatoes and a creamy sauce, a Swedish remoulade sauce for example.
Country of origin: Sweden
Preparation time: 00:20
Cooking time: 00:10
Recipe picture Recipe picture Recipe picture
Needed Ingredients:
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400 gr Whitet fish fillets
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60 gr Flour
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2 Eggs
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6 tablespoons Bread crumbles
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1 teaspoon Dill
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1 teaspoon Salt
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1 tablespoon Citron juice
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0,5 teaspoon White pepper
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1 tablespoon Butter
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1 tablespoon Rapessed oil
Description:
Double breaded white fish fillets will give a moist and tender fish, as well as a nice crispy surface. This way the fish keeps its taste and fits together with potatoes or mashed potatoes and a creamy sauce, a Swedish remoulade sauce for example.
Recipe picture
5
1 Review.
Weisswurst is an white German sausage made from minced meat of veal and pork. It is served in a big bowl of warm water so they do not cool down, and the skin is taken of before you eat them. It is common to serve them with pretzels and a special sweet mustard.
Origin: Germany
5
1 Review.
Weisswurst is an white German sausage made from minced meat of veal and pork. It is served in a big bowl of warm water so they do not cool down, and the skin is taken of before you eat them. It is common to serve them with pretzels and a special sweet mustard.
Origin: Germany - Region: Bayern.
Preparation : 00:05 - Cooking : 00:15
Recipe picture
0
0 Review.
This is a different Mexican inspired lasagna, instead of pasta in layers this recipe use soft tortilla bread, and in between the layers there are mince beef with 3 different cheeses, and tomato sauce.. You can add more ingredients if you wish but this is a perfect recipe to gave as a base for the tortilla lasagna. This dish goes great with a side salad with vegetables and some sour cream.
Origin: Mexico
0
0 Review.
This is a different Mexican inspired lasagna, instead of pasta in layers this recipe use soft tortilla bread, and in between the layers there are mince beef with 3 different cheeses, and tomato sauce.. You can add more ingredients if you wish but this is a perfect recipe to gave as a base for the tortilla lasagna. This dish goes great with a side salad with vegetables and some sour cream.
Origin: Mexico - Region: all.
Preparation : 00:10 - Cooking : 00:40
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0
0 Review.
This is a traditional quiche from the region Lorraine in France. It is made of a pastry crust filled with smoked bacon,eggs and heavy cream. The quiche is a popular dish to make, mostly because you can use all different leftovers you'll find at home.
Origin: France
0
0 Review.
This is a traditional quiche from the region Lorraine in France. It is made of a pastry crust filled with smoked bacon,eggs and heavy cream. The quiche is a popular dish to make, mostly because you can use all different leftovers you'll find at home.
Origin: France - Region: Lorraine.
Preparation : 00:10 - Cooking : 00:50
Recipe picture
5
1 Review.
The baked potatoes have a soft inside with a crispy skin on the outside. There are two ways of cooking a baked potato either as it is or with aluminum around them in the oven. In this recipe we chosen to enhance the flavor with a typical Swedish shrimp sauce.
Origin: Sweden
5
1 Review.
The baked potatoes have a soft inside with a crispy skin on the outside. There are two ways of cooking a baked potato either as it is or with aluminum around them in the oven. In this recipe we chosen to enhance the flavor with a typical Swedish shrimp sauce.
Origin: Sweden
Preparation : 00:15 - Cooking : 01:00
Recipe picture
5
1 Review.
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
Origin: France
5
1 Review.
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
Origin: France
Preparation : 00:30 - Cooking : 00:40
Recipe picture
5
2 Reviews.
Chakchouka has many names like tchoutchouka, shakshouska, chouchouka, mekouba, and tastira. What ever you prefer to call it, the dish is made with a tomato, onion and chili pepper sauce spiced with cumin and coriander, and has poached eggs on top. In North Africa it's served as a lunch, or for breakfast but then without chili pepper and onions.
Origin: Morocco
5
2 Reviews.
Chakchouka has many names like tchoutchouka, shakshouska, chouchouka, mekouba, and tastira. What ever you prefer to call it, the dish is made with a tomato, onion and chili pepper sauce spiced with cumin and coriander, and has poached eggs on top. In North Africa it's served as a lunch, or for breakfast but then without chili pepper and onions.
Origin: Morocco
Preparation : 00:20 - Cooking : 00:35
This is a home made pizza bottom that is easy to do and while the doug is growing, you prepare the ingredients. You do not need to cook the chicken before. The hallomi cheese give the pizza a bit salty taste. To not get it to salty it is best to have the cashew nuts unsalted and unroasted.
Origin: Italy
0
0 Review.
This is a home made pizza bottom that is easy to do and while the doug is growing, you prepare the ingredients. You do not need to cook the chicken before. The hallomi cheese give the pizza a bit salty taste. To not get it to salty it is best to have the cashew nuts unsalted and unroasted.
Origin: Italy
Preparation : 00:10 - Cooking : 00:20
Recipe picture
4
2 Reviews.
This is the famous Choucroute recipe with sauerkraut, sausages and pork. This dish is mostly served in the winter period because it is heavy. It is traditionally made with sauerkraut, three different kind of sausages and smoked pork, served together with boiled potatoes. If you are still hungry after this meal, than you didn't eat a real choucroute.
Origin: France
4
2 Reviews.
This is the famous Choucroute recipe with sauerkraut, sausages and pork. This dish is mostly served in the winter period because it is heavy. It is traditionally made with sauerkraut, three different kind of sausages and smoked pork, served together with boiled potatoes. If you are still hungry after this meal, than you didn't eat a real choucroute.
Origin: France - Region: Alsace.
Preparation : 00:50 - Cooking : 02:00
A different way of using the gorgonzola cheese. You can choose between the soft or strong gorgonzola depending on the taste you like.
Origin: Italy
5
1 Review.
A different way of using the gorgonzola cheese. You can choose between the soft or strong gorgonzola depending on the taste you like.
Origin: Italy
Preparation : 00:05 - Cooking : 00:15
Recipe picture
5
2 Reviews.
This is a homemade Japanese inspired fish soup with a splash of Saké as a twist. You can add almost any ingredient you like or have at home as you will have clear soup broth as base.
Origin: Japan
5
2 Reviews.
This is a homemade Japanese inspired fish soup with a splash of Saké as a twist. You can add almost any ingredient you like or have at home as you will have clear soup broth as base.
Origin: Japan
Preparation : 00:20 - Cooking : 00:20
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