Discover Galicia's canned oysters - exclusively in Germany! Three delicious variations: plain, escabeche and Albariño vinaigrette. Perfect for our recipe: Crispy fried oysters with seaweed mayonnaise. This 100% organic sauce gives your dish a healthy sea breeze. Serve on a green salad and enjoy with Vinho Verde. A unique taste experience with nutrients from the sea!
This simple recipe will appeal to all those who are not afraid of lavish combinations: True to the motto “mixing is possible”, we tried a tapenade with three types of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean flavours that transports us to the south even in the darkest winter... perhaps on the deck of a small sailing boat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp around us, the sun shines on our heads and we enjoy a small aperitif with friends... Ingredients for 6 - 8 servings 1 can of sardines (eg Sardinettes ) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalinate them 1 can tuna in water , drained 1 garlic clove, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Blend all the ingredients with a hand blender, fork or in a mortar until you have a coarse paste. It's best not to blend it too finely - it looks nicer and the consistency is also finer if you keep a few pieces of fish and olive. Serve in a nice bowl with crackers, raw vegetables or toasted bread. Also delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant... Best enjoyed with a strong red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds it off and adds an interesting twist. Depending on your preference, one fish or the other may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies tuna Olives (you can find more selection in our shop in Berlin-Wilmersdorf) pepper Mustard olive oil Sherry (unfortunately currently only available in our store)
For the second year in a row, I went to Denmark with friends over Easter this year to let the waves swirl me around and sweep me off my surfboard. On good days, you could even call it surfing. A few days out of the city, enjoying the rugged nature and the wide sky, spending the day wrapped up head to toe in 5 mm neoprene on the board and in the cold North Sea, and relaxing in the evenings with good friends by the fireplace... We always have a lot of fun cooking together! This time, I brought a few cans of sardines with me and was inspired by Danish eating habits to create a Nordic sardine dish – my version of smørrebrød! The recipe combines various sweet and sour flavors and tastes wonderfully spicy and refreshing. And because we all enjoyed it so much, I made it again at home in Berlin to share with you. Ingredients (1 - 2 people) 1 can of sardines in olive oil (e.g. Sardines La Molénaise from Les Mouettes d'Arvor ) lemon Sour cream 1 apple Pickle(s) Carrot(s) salt and pepper preparation Drain the sardines, cut them lengthwise, drizzle generously with lemon juice, spread with sour cream, season lightly with salt, and let them marinate. Meanwhile, finely chop the apple (or grate it if you prefer), finely chop the gherkin, and finely chop the carrot. Mix everything together well and pour over the marinated sardines. Serve with crispy toasted brown bread. Then it's up to you whether you want to eat the bread with the sardine preparation or top it with the sardine, as is traditionally done with smørrebrød. After trying both versions and finding both fantastic, I can only say one thing with certainty: Bon appétit, or rather, Velbekomme! Our wine recommendation: To accompany this dish, we recommend Les Terrasses Blanc from Château Pesquié, a refreshing white wine from the Rhône (Côtes du Ventoux) with a fresh, fruity bouquet and a wonderfully crisp acidity. Another classic is the combination of Sauvignon Blanc with fish, which also works wonderfully in this case. Choose, for example, the Argadens Blanc , a 2013 Bordeaux Superieur with a high Sauvignon content, delicate oak notes, and a beautiful, long-lasting freshness. -- And because every meal tastes so much better in the right ambience, here are a few more impressions: (Photos by Pascal Gemmer and Jan-Ole Schmidt)
Who said that we always have to do French? Asian cuisine in particular knows many dishes with fish and we like to be surprised! This week, our head chef Thomas Vetter was inspired to create a culinary encounter that is perhaps second to none: there are fresh summer rolls with Breton sardines - a recipe made for spring. Freshness, sharpness, pep and everything to simply pick up and enjoy!
It's summer and we enjoy the many long, mild evenings on which we celebrate the otherwise un-Teutonian aperitif culture. We like to have a sparkling drop in our glass with Mediterranean finger food. Rosé, Aperol Spritz and white wine spritzer always work. But it can also be a little more high-percentage. Do you already know the Portonic, for example? Or how about a gin-seng tonic?
Recently, I went on a canoe trip on the Spree with friends. It was wonderful—we felt like real freshwater pirates...! The picnic on land included, among other things, wonderfully cool rosé (we had dragged it behind us in a bag in the water) and delicious little puff pastry parcels that my friend Anne had prepared. The recipe inspired me to create a version with sardines, which I recreated at home. It's super easy and looks really beautiful. Perfect for a picnic with friends or a dinner for two (or three, or four...)... as an aperitif, as finger food, as a starter, or as a main course, perhaps with a green salad! Bon appétit! Ingredients (for 2 people) 1 package of puff pastry (if you don't make it yourself) some sesame 1 small eggplant 1 small zucchini 3 - 4 mushrooms Feta Zucchini cream and/or tapenade (black olive paste from Provence) 1 pack of oil sardines (e.g. the Sardines Saint-Georges from La Belle-Iloise) olive oil Salt pepper Wash the vegetables and cut them into cubes, while preheating the oven to 200°. Heat oil in a pan and fry the vegetables until lightly browned and translucent, but still a little al dente. Season with salt and pepper. Sprinkle the sesame seeds on a tabletop or board and roll out the puff pastry on it. Press the sesame seeds firmly into the dough. Then cut the dough into even squares (I use 6 pieces from one roll). Spread a dollop of the zucchini cream and tapenade onto the center of the dough squares (you can skip this if you like. Since I like both, I made three pastries with tapenade and the others with zucchini cream. Tapenade makes the pastries more flavorful, while zucchini cream makes them more "vegetable"). Place the vegetables on top in small piles, then add the diced feta and small pieces of sardine. Be careful not to put too much filling on the dough, or the pastries will expand too much in the oven! Fold the dough corners diagonally together to form nice, tight parcels. Make sure to press the loose ends and sides together firmly. This requires some dexterity, but it's important, as otherwise the parcels will expand too much in the oven. Bake on the middle rack for 15-20 minutes until golden brown and serve hot. Bon appétit! We bought a bottle Alento Rosé 2016 Alentejo It was a perfect match! A young, intense Portuguese rosé wine full of joie de vivre – an uncomplicated everyday wine that goes well with all dishes, but is also enjoyable on its own.
Mmmm, delicious, delicious... :) Recently found on the blog of a Spanish woman (www.letitbecosy.com) who lives in Mallorca and cooks mainly vegetarian food. I've always enjoyed discovering new flavor combinations, and I'm particularly interested in unusual combinations with fish... so I added sardines in oil to one of her recipes. The recipe is very simple, and the result is excitingly fresh and incredibly delicious. I imagine it would also taste great with sardines in Muscadet or sardines in water and lemon. I'll try it that way next time! And this is what it looks like when it’s finished: Bon appetite!
A super simple, quick, but no less sophisticated and tasty amuse-bouche made from just a few ingredients. Crunchy, juicy, salty, spicy... all the flavors of summer! Add the well-chilled sweet wine, which provides a nice contrast, and you have a sophisticated snack, perfect for the summer aperitif! Chin-chin and bon appétit!
We love quick recipes that consist of only a few ingredients and are still the purest taste explosion. The following recipe is one of those! And it also combines sweet and salty, which adds the finishing touch. Let yourself be surprised and seduced!
