Mango Avocado Salad with Crayfish Tails

Today I prepared a second time this wonderful salad. This time I replaced the papaya by mango, which was also nice. The vinaigrette consists of lime juice, honey, olive oil, salt, pepper, diced onion, chili and coriander stem. Crabfish Tails are used as a delicious topping. Best served with a glas of chilled Prosecco.

Pork Chop with Potato Salad

Today I prepared pork chop and potato salad according to a recipe from Alfons Schuhbeck. The pork chop is shortly pan fried and then put to the oven for 20 minutes. The sauce is made of vegetable stock with ginger, chili, parsily, majoran, butter and lime.

Prawns with Salsa

Back from Istanbul. I have had some really nice seafood and other food in Istanbul. Today I prepared some prawns with salsa. The salsa consists of tomatos, onions, coriander, lime juice, soy sauce, salt and pepper. A very refreshing food. The prawns were simply pan fried in olive oil with thyme and garlic slices. The recipe is from Steffen Henssler in "Der Feinschmecker" (Fisch und Meeresfruechte).

Spring chicken with artichokes

Today I prepared two spring chickens. The chicken breast and drumlets were fried in a pan and later oven backed. The rest of the chicken I used to prepare a nice chicken stock. The artiches were pan fried in olive oil together with dried and fresh tomatos.

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.

A french supper ...

Last evening's supper: smoked duck breast, french goat cheese, bloc fois gras (duck liver paste) and french baguette. It was delicous and a very nice snack.

The first fresh scallop since eight month ...

Today we drove to France to go shopping at the Match Supermarche. They have a good selection of fresh fish and seafood which can not be found in Germany (not in the area where we live). So much nice food - duck breast, magret de canard du sud -ouest (thinnly sliced smoked duck breast), bloc de foie gras (duck liver), scallops, prawns, Riesling wine from alsace ...
We bought some fresh scallops with corail and raw tiger prawn. This ones were shortly pan fried at low heat. As a side dish I prepared some vegetables (fennel, shalotts, bellpepper, zucchini) with garlic and thyme.