This Italien or Spanish vegan dish brings already the summer into our kitchen. The in Italy or in Spain ripened lemon substitutes the D and vitamin C those were “decalcified” from our body during the long winter.
Ingredients: 12 mini potatoes, 1 teaspoon sea salt, 4 fennel bulbs, 2 fresh lemons, 2 cloves of garlic, fresh arugula-rocket, 3 tbsp of olive oil, 1 tbsp fennel seeds, 1 bay leaf, black pepper, 2-3 tbsp of black olives in oil, 2 teaspoons of capers, 1 tbsp of Agave or Ahorn syrup
Directions: Cook potatoes in their skin in a pot in so much water that the potatoes are covered. Add sea salt to water. When potatoes are ready peel them.
2. Cut the fennel into logs and lemons into wedges. Clean and chop garlic cloves.
3. Heat olive oil in a frying pan and add finelly chopped garlic, soaté until they are golden brown then discard them. Add fennel and peeled potatoes and soaté them for 2-3 minutes. Pour over 200 ml water. Add lemon wedges as well flavour dish with salt and pepper. Toss bay leaf and scatter fennel seeds. Let it simmer until fennel is tender.
3. Add rocket, black olives and chopped capers to dish. At the finishing touch flavour with one tablespoon of agave or ahorn syrup.
You can prepare this dish with fish and substitute lemon with orange wedges! Bon appetite!
Pike in beer
Ingredients: 200 gr pike per person, 1 fish bouillon, 2 dl good Belgian lager beer, all spice fish mixture, parsley, 1 tbs fennel seeds, 1 teaspoon of estragon, 4 tbs sour cream, salt and pepper to taste
Directions: Pour the beer into a casserole with the fish bouillon. Season beer with fennel seeds and estragon. After five minutes stir sour cream into beer bouillon and bring to boil. Put aside.
Meanwhile grill the pike on the usual way with the spices or with some herbs. Serve the grilled pike with the beer sauce and with fresh baguettes.
Salmon filet with Chinese cabbage
Ingredients: 4 slices of fresh salmon filets, half of a Chinese cabbage, 100 gr smoked ham/bacon, juice of a half lemon, 2 tbs oil, 2 tbs hazelnut oil, salt and pepper to taste
Directions: Sauté the chopped (julienned) cabbage in the hazelnut oil for 15 minutes.
Pour over white wine and add cream and lemon juice (the half of the lemon).
When the cabbage is tender, fry the smoked ham. Wait until it releases its own fat. Add to cabbage.
Fry the salmon, flavor with salt and pepper.
Place salmon on a plate, surround with the cabbage. Serve with fried chips.