Forelle Blau (trout blue)

This is a traditional receipe from south germany (Baden). It is called "Forelle blau". It is poached trout. The stock (Court-Bouillon) is constisting of carots, fennel, leek, shallot, garlic, parsily, thyme, white pepper corns, bay leaf, juniper berry, salt, Noily Prat, and white wine vinager. The trout is poached for 15-20 min in the stock.

Teochew-Style steamed Loup de Mer

Today we steamed Loup de Mer Teochew-Style. I have ordered the fish (in a whole) from a gorgeous online-shop: http://www.lachskontor.de They deliver absolutely fresh fish. From the catch to delivery at home it takes only 24 hours. They have special packaging in order to maintain the freshness and chilling chain. I am so happy to have a source of fresh fish. The price of the fish is absolutely reasonable. The fish is vacuumized in portions and is easy to freeze. So we have fresh fish all the time.
The fish was steamed together with ginger julienne, garlic slices, soy sauce, shao xing rice wine, lime juice and sesame oil.
The fish flesh was very firm and tasty. Delicious.
The raw fish ...

Still raw, with the other ingredients

The steamed fish ...

Mussels and Sea Bass

Yesterday we went to France for grocery shopping again. Bought a very fresh sea bass (a whole fish) and fresh french mussels. The mussels and the fish, together with several vegetables (sellery, fennel, onion, carots), were steam with fish fond and white wine. As a starter we had some pan fried scallops.

Some new fish recipes

Today I tried out two new recipes I found in a cooking magazine. The one of both was nothing new. Asian style stir fried vegetables (spring onion and bellpeppers) and tuna cubes.

The other dish was more exciting. It is a bed of vegetables (fennel, carrots, leek) placed on a piece of backing paper. A Tilapia filet is placed on top, salted and peppered. Fresh thyme, a bay leaf and sliced green olives are placed on top. Then some splashes of lemon and olive oil. Afterwards the packet is folded and sealed. The whole thing goes for around 25 minutes to the oven. I can only say: absolutely simple to prepare and delicious ... :-)

Steamed Salmon and Vegetables

Today I prepared steamed salmon with different vegetables (sellery, tomatos, carots, potatos) and a white sauce (roux, fish fond, Noilly Prat, cream, creme fraiche, mustard). A simple, but healthy and delicious dish.

Steamed Fish with Vegetables and Herbs

Yesterday we got our new WMF steamer and sauteuse. It is wonderful kitchenware. Today I immediately tried steamed vegetables and fish. The result was very delicious. We put the fish filets on a bed of potato, sellery, carrots, tomatos with a bunch of fresh herbs (parsily, dill, cive). The preparation is quite simple and quick.

Food I am missing ...

I miss sushi, sashimi, cold crab and all the other good asian food. It is nearly impossible to get it here in Germany. But during the next visit to Singapore I can have a lot of them ...