Like I mentioned last week, I really enjoy a nice piece of saltwater fish from time to time. In some cases, tuna and salmon for example, I prefer the fish to be raw. What better way to treat oneself when the mood hits, than with a batch of delicious sushi… We have an extraordinary sushi bar nearby, but sadly all the grade-A ingredients and craftsmanship of the resident sushi master are kind of lost on hubby – despite his announcements to try this-and-that next time, his mistrust of water creatures makes him order the teriyaki chicken roll every time. So sometimes I get busy rolling myself to suit both of our tastes without the limitations of a restaurant’s menu. The only thing I can’t get my hands on is sashimi-grade tuna for myself… Oh well.
Tag: Starter
Creamy Black Salsify Soup & Monkfish
One of the culinary drawbacks of living in south-western Germany is the distance to the next best coastline. Whenever I’m struck by the mood for a nice, fresh piece of saltwater fish, I need to mentally prepare myself for ridiculous amounts of quid crossing the counter. Amounts that, most of the time, keep me from dishing up more fish. One of my absolute favorites is Monkfish, or as we more accurately call it over here: Sea Devil.
King Prawns and Mustard-Melon Dip
As promised, no wall of text this time~ This is a real quick-fix recipe and – if you like prawns of course – fits into every role/course you need it to be in. Well, maybe it doesn’t work as a dessert…
It’s a somewhat „guilty pleasure“ I make for myself, whenever I’m not at risk of recieving withering stares for the pan-fried seafood smell in the kitchen.
Nahdala's Kitchen 