kochen, essen und fotografieren
Frisch zubereitete Gerichte, ansprechend präsentiert
Kabeljau – Loin auf einem Püree von roten Linsen Rezept für eine Vorspeise für zwei Personen. Der Kabeljau wird vor dem garen trockengepökelt (siehe Dry-Curing), in feine Scheiben geschnitten und auf würzigem Linsenpüree serviert. Zutaten: 1 Kabeljau – Loin, ca. weiterlesen Kabeljau auf Linsenpüree→
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