Categories

Products

Robert’s Siamese Soup

by: Jürgen Oeder
I recently came across the idea for this soup while visiting Jürgen and Elke in Karlsruhe. The two took us out to a Thai restaurant that offered a soup which was hard to beat. Naturally the cook didn't want to...

Sea trout carpaccio à la Thorsten

by: Jürgen Oeder
Thorsten Reiß brings his boat and friends to some fine salmon and sea trout fishing grounds. It goes without saying that a specimen sea trout like the one caught by this happy young fisherman will end up in the kitchen....

Albacore Tatar

by: Jürgen Oeder
White tuna (albacore) can be taken from the Mediterranean. Captain Vince Riera based in Mallorca prepared one that I had caught as albacore tartar. It tastes delicious. Here is his recipe: Cut about 500 g of filet into small chunks....

Codling Ceviche

by: Jürgen Oeder
Ceviche is a traditional South American fish dish. There are countless different variations but all of them have one thing in common – raw white fish meat marinated in lime juice. I prefer using dorsal filets of winter codling which I...

Paella mallorquin style

by: Jürgen Oeder
This recipe is high on my best list. Not only in terms of taste, the Mallorcan cooks use what they have. If there is no rabbit in the house, more pork is used, and there is only one "must" for...

Robert’s tagliatelle with scampi/salmon and tomato

by: Jürgen Oeder
They say the Lord never punishes our sins immediately. But this little addition to my "love handles" was worth it: On my last visit Robert treated me to homemade pasta, prawns and cherry tomatoes. It was so good that I...

Gilthead Sea Bream with Herbs, Italian style

by: Jürgen Oeder
You can get gilthead bream throughout the year – they are bred in fish farms. They taste even better if you catch wild ones yourself. This simple recipe is dependent on the quality of the ingredients which also applies to...

Pulpo Carpaccio

by: Jürgen Oeder
by Gerhard Nörr Carpaccio is actually an appetizer of raw beef, which was invented in 1950 in a bar in Venice. Today the term is used as a synonym for all kinds of thinly sliced and marinated ingredients, including carpaccio...

A Brilliant Fish Side Dish – The Mother of All Beets

by: Jürgen Oeder
By Martin Roeber Praise whoever had the luck to eat fresh Mediterranean fish on the Dalmatian coast of Tito’s former Yugoslavia. The reason for this is that in those says the fish would certainly have been accompanied by the ultimate...

How to prepare blue crabs

by: Jürgen Oeder
I have been asked several times how to prepare - and eat - blue crabs. Well, nothing easier than that. The crabs are boiled in a pot of boiling water and so killed in seconds. Don't forget to keep the...