From the oven
In the frying tube, spice bread or parchment paper - it gets twice as well packed. With these three delicious variants you can enjoy unique taste.
Baked in spice bread: herbal kaiser
Crispy bread, juicy meat and fine red wine shallots make this roast an absolute favorite.
Ingredients (4 people)
1 package (500 g) baking mix for country bread, 4 stalks of parsley, 1 stalk of thyme, 1/2 bunch of chives, 1 kg of casselberry salmon, 50 g of sweet mustard, 15 g of mustard seeds, 1/2 teaspoon cumin, 200 g of shallots, 1 clove of garlic, 25 g sugar, 350 ml red wine, 1 tsp wine vinegar, salt, pepper, flour for the work surface, baking paper
1. Prepare bread dough according to package instructions. Cover the dough with a towel and leave to rest for about 30 minutes in a warm place.
2. Wash herbs, dab dry. Pluck leaves of parsley and thyme from the stems and finely chop. Cut chives in rolls. Mix herbs, spread on a board. Pat Kasseler dry, rub in with mustard and toss in the herbs.
3. Roll out bread dough on a floured work surface rectangular (about 25 x 35 cm). Place the kasseler on top, wrap with bread dough and place on a baking sheet lined with baking paper with the seam down. Cover with a cloth and let rest for about 15 minutes in a warm place.
4. Crush the mustard seeds roughly in a mortar and mix with the cumin. Brush bread dough with water. Spread the spice mixture over it. Cook in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 1/2 hours.
5. Peel shallots, quarter. Peel garlic, finely dice. Caramelise sugar in a saucepan, deglaze with red wine. Add the shallots and simmer over medium heat for about 30 minutes. Season with vinegar, salt and pepper.
6. Take the casserole out of the oven, cut into slices and serve with red wine shallots. If necessary, sprinkle with chopped parsley.
Parchment cooked: orange salmon on broccoli
Uncomplicated and wonderfully tasty - thanks to the closed parchment, the aromas are preserved and multiply to infinity! Simply divine this fish.
Ingredients (4 servings)
2 organic oranges, 25 g sugar, 50 g butter, salt, pepper, splash of lime juice, 2 broccoli (about 250 g each), 1 kg potatoes, 1 kg salmon fillet without skin, 150 ml milk, grated nutmeg, baking paper
1. Wash oranges, rub dry and peel peel in zests. Halve oranges, squeeze juice. Boil juice, zest and sugar, simmer for about 5 minutes. Add 25 g of butter, season with salt, pepper and lime juice.
2. Cut the broccoli florets from the stalk, cut in half. Peel potatoes, wash and cook in boiling salted water for about 20 minutes. Wash salmon, pat dry and cut into 4 pieces (approx. 250 g each). Spread 4 pieces of baking paper about 21 x 38 cm on the work surface.
3. Distribute the broccoli with the cut surface upwards on each half of the baking paper. Put a piece of salmon on it. Turn over the baking paper in the middle. Turn in two open sides three times and secure with a clamp. Distribute orange juice through the last open side of the salmon. Close the page. Place the salmon parcels on a baking sheet and cook in the preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: see manufacturer) for 15-20 minutes.
4. Drain the potatoes. Add milk and 25 g of butter and crush to a rough pound. Season with nutmeg, salt and pepper. Pour pound into a bowl, arrange salmon parcels on plates.
From the frying tube : venison on vegetables
Cooked in the frying tube and in your own brew, this noble piece of meat will melt on the palate - carrots, leeks and potato noodles are the perfect accompaniment.
Ingredients (4 people)
200 g leeks, 200 g carrots, 2 onions, 1 clove of garlic, 1.2 kg boneless leg of venison, salt, pepper, 2 bay leaves, 6 juniper berries, 75 ml red wine, 1 tablespoon butter, 1 package (500 g) Schupfnudeln from the fridge shelf, frying tube
1. Clean leek, wash and cut into rings. Peel carrots, cut in half and cut into slices. Peel onions, dice roughly. Peel garlic, dice. Wash meat, pat dry, season with salt and pepper.
2. Measure the frying tube, close it on one side. Fill in prepared vegetables, bay leaves and juniper berries. Put meat on it. Pour red wine. Close the hose. Punch 2-3 holes in the foil at the top. Put the tubing on a baking sheet and cook in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 1 1/2 hours.
3. Heat the butter in a pan. Sauté the dumplings with golden brown for about 5 minutes. Remove roast and vegetables from the frying tube, arrange with the potato noodles.