Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp ...

Clean the fish and cut out two connected middle sections. Score each section once from the backbone to each side, and twice parallel to the ...

Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the ...

Clean the crucian carps, cut along the backbone, score several cuts on the sides, put in a saucepan with cold water, add seasonings, ginger slices, ...

Cut the filets into apx. 1 1/2 inch cubes. Put all ingredients into a metal boat/sizzler. Splash -to taste- of a very high quality extra virgin ...

Clean and pat dry fish filets Mix beer, flour, salt, and pepper into a bowl making a nice thick batter. Heat oil in a heavy skillet over medium ...

In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add ...

Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon and green ...

Proceed as follows: Let the vegetables and the garlic simmer in the white wine for 15-20 minutes in a pan with a volume of 4-6 litres. At a late ...

1. Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix together the thyme leaves, oil and some ...