Mains recipes

Roasted Hornfish

The freshly caught hornfish are cleansed, scraped and rinsed; Find cut off. The fish is deboned. When the fish is ready, sprinkle it with a little salt and "pull" approx. ½ hour in the fridge. The salt is rinsed off and the fish is divided into suitable pie

Curry Fish

Fish is steamed in the poultry until it is tender (about 15 minutes). Then the fish pulls out for about an hour in the layer. The fish is picked up and dripped off. Carrot cress: Mayonnaise, the juice of ½ lemon and the cream are flavored with curry. The ch

Hornfish in Indian

The fillet fish fillet, cut into strips, dip into flour and fry easily in margarine on the forehead. The anglers are put on a plate, the forehead is cleaned. The lid is cut into large pieces, simmer in a little butter with the garlic without browning. Add 2

Roast beef stew with heavy sauce.

Scratch, if any. Flesh and let it stand for 30-60 min. Brown the fat in a sufficiently large frying pan so that the steps do not lie completely to the edge. Turn the ladder and brown it well over medium heat. Peel the onions and cut them in both. Let them f

Hornfish marinated in garlic

The hornfish are made, legs and fish are removed and the fish are cut into suitable pieces. Squeeze the garlic cloves and stir them with the oil. Mariner the horizons here. Whisk the fish on a hot forehead, then sautéed (roasted) majors, fennel and peppers. Th

Hornfish in mild garlic cream

Start making the aïolien. Squeeze the garlic, add the egg yolk and add salt. Spoon well together, add the oil gradually, as in Mayonnaise. Finally add aïolia with lemon juice, salt and pepper. The hornfish are cleaned and cut into suitable portions. The

Hornfish rolls with spinach sauce

Start cleaning the whole serving of fresh spinach. Remove the roughest stems and rinse the spinach very carefully in several layers of cold water. Wipe the leaves lightly in the kitchen roll. Pour 100 grams of leaves to fill in the fish and 250 grams for the s

French vegetable pie with cross ribs

Boil the meat with water, salt, pepper, bay leaf, thyme and parsley approx. 2 hours. Arrow the bulbs and cut in quarters. Peel potatoes and carrots and cut them into large pieces of approx. 4 cm. Remove the outer leaves of the cauliflower. Cut the stick and