Recipes with Crème fraiche 38%

Roasted Hornfish

The freshly caught hornfish are cleansed, scraped and rinsed; Find cut off. The fish is deboned. When the fish is ready, sprinkle it with a little salt and "pull" approx. ½ hour in the fridge. The salt is rinsed off and the fish is divided into suitable pie

Sea bass medalillons with mussel sauce and potato soufflé

The jaws are dripped with a little lime juice and baked in butter for 2 minutes on both sides. Season with salt and pepper. The mussels are well cleaned and steamed under high heat under the lid in the sautéed onion, added with wine and water. Shake the pan du

Pekan-desert cake

Bottom: Whip the egg whites stew and whip the sugar for a little while. Mix the pecans with flour and turn it into the egg white. Bring the mixture into a lubricated spring shape, 22 cm. In diameter. Bake the base in the middle of the oven at 150 ° for 20-30

Tomato paprika dressing

It's all stirred together.

Mustard Dressing

It's all stirred together.

Tunsalat with red chili

Let the water run from the tuna. The shredded vegetables are cooked quickly, so that they are still crisp. These are thoroughly drained, remove all the kernels from the red chili, chop it well. All these ingredients are turned into creme fraichen, it just has

Tuna mousse I

The tuna mashed into a bowl. The house block is softened in cold water for approx. 5 min. Meanwhile whip the cream to whipped cream. The lemon is squeezed and the juice poured into a pan and the soaked house blister is added and this is heated until the

Lemon marinated salmon

The salmon is cut into slices, layered in a flat dish. Freshly squeezed pepper is sprinkled on each layer. Finally pour the juice of lemons and orange over. The juice must cover the salmon. Set cold for 2 days. You can clearly see when the dish is finished,