PIKE-PERCH ON SLICED LEEKS
For 4 people:
500 g zander fillet
1 organic lemon
2 tbsp olive oil
Salt
Pepper, freshly ground
400 g leek
1/2 bunch of parsley
50 g couscous
150 ml vegetable stock (instant)
150 g feta cheese
3 tbsp sesame seeds
100 g sour cream
1. Rinse zander fillet and pat dry. Grate the lemon zest, squeeze out the juice. Mix juice and zest with oil. Cut the fish into four pieces. Season and marinate with the oil mixture.
2. Preheat the oven to 180 degrees (convection: 160). Wash and trim the leek and cut into long pieces. Wash parsley, chop coarsely. Pour the hot broth over the couscous and let it swell. Crush sheep’s cheese. Mix into the couscous with the sesame and parsley.
3. Place the leeks in a casserole dish. Pour couscous on top. Gratinate in the oven for about 20 minutes. Heat a pan. Fry the fish in it with the skin first for about 6 minutes. Spice up. Stir in the sour cream and heat up. Serve fish with leek.
ca. 40 Minutes – per Person 440 kcal, Fat: 23 g
Table of Contents
Goat cheese tarts
For 8 tarts:
450 g frozen puff pastry
300 g small onions
400 g beetroot (precooked)
1 tbsp olive oil
2 oranges
4 tbsp honey
100 ml balsamic vinegar
2 eggs
100 ml milk
4 sprigs of rosemary
200 g goat ‘s cheese
Salt, freshly ground pepper
1. Defrost the puff pastry. Preheat the oven to 180 degrees (convection: 160). Peel onions, cut into rings. Cut the beets into wedges. heat oil. Fry the onions in it for about 2 minutes. Squeeze oranges. Add juice with honey and vinegar to the onions. Simmer everything for about 10 minutes.
2. Lay the puff pastry on top of each other and roll out to a thickness of approx. 5 mm. Cut into 4 squares. Line each tart pan with it. Cover with parchment paper and dried peas. Bake in the oven for about 10 minutes. Remove parchment paper and peas. Whisk eggs with milk. Spice up.
3. Pick off the rosemary needles. Place onions with beetroot on top of the tarts. Pour egg milk over it. Sprinkle with rosemary and top each with a slice of goat cheese. Bake in the oven for about 20 minutes.
approx. 60 minutes – 440 kcal per piece, fat: 24 g
Onion Pastry
For 16 pieces:
350 g wheat flour
150 g spelled flour
20 g fresh yeast
2 tbsp olive oil
1 tsp sugar
Salt
1 bunch of flat-leaf parsley
1 bunch of chives
250 g courgettes
250 g red onions
30 g black olives
20 g butter
Pepper from the mill
1. Mix wheat and spelled flour in a bowl. Make a well in the middle. Grind yeast. Add 250 ml lukewarm water, olive oil, sugar and 1 tsp salt. Knead everything with the hand mixer (dough hook) to a smooth dough. Cover and leave to rise for about 40 minutes.
2. Preheat the oven to 180 degrees (convection: 160). Wash herbs, shake dry and chop. Wash zucchini. peel onions. Cut both into small pieces. Halve the olives. heat butter. Fry zucchini and onions in it. Stir in the olives and herbs and season.
3. Knead the dough on a floured work surface and roll out thinly into a rectangle. Spread the onion mixture on top and roll up from the long side. Cut into 3 cm wide slices. Place on a baking sheet lined with baking paper. Leave for another 30 minutes. Bake in the oven for about 45 minutes.
approx. 2 hours – 150 kcal per piece, fat: 3 g
Leek stew with lentils
For 4 people:
500 g leeks
400 g parsnips
2 parsley roots
1 tbsp olive oil
1 l vegetable stock (instant)
150 g red lentils
Nutmeg
Salt
Pepper, freshly
ground 1/2 bunch of flat-leaf parsley
1. Trim the leek, wash thoroughly and cut into thin rings. Peel and chop the parsnips and parsley roots. Heat olive oil in a large saucepan. Fry the vegetables in it. Add vegetable broth. Bring to the boil and let everything cook for about 10 minutes.
2. Add lentils and season with nutmeg, salt and pepper. Cook for another 8 minutes. Wash the parsley, shake dry and roughly chop. Season to taste before serving and sprinkle with parsley.
ca. 30 Minutes – per Person 260 kcal, Fat: 6 g
stuffed onions
For 4 people:
300 g sweet potatoes
1 clove of garlic
150 ml vegetable stock (instant)
ground pepper
Salt
4 large vegetable onions
25 g Italian hard cheese
2 sprigs of marjoram
50 g walnuts
1 small piece of ginger
100 g cream cheese
100 g yoghurt
100 ml milk
1. Peel and dice the sweet potatoes. Peel and chop the garlic. Heat the oil in the pan. Fry both in it briefly. Deglaze with vegetable stock and cook for about 5 minutes. Mash everything and season with salt and pepper.
2. Preheat the oven to 200 degrees (convection: 180). peel onions. Remove the inner layers with a knife. Rasp cheese. Rinse the marjoram and pluck off the leaves. chop walnuts Stir into the potatoes with the marjoram. Spice up. Stuff the onions with it. Sprinkle with cheese. Bake in a casserole dish in the oven for about 30 minutes.
3. Peel ginger, grate finely. Mix cream cheese with yoghurt and milk. Stir in ginger. Spice up. Serve onions with dip.
ca. 45 Minutes – per Person 260 kcal, Fat: 6 g
Onion and pear chutney
For 4 glasses of 350 ml each:
5 red onions
5 shallots
190 g pearl or silver onions (from the jar)
400 g pears
1 tbsp mustard seeds
175 ml white wine
1 tsp cinnamon
100 g brown sugar
150 ml light balsamic vinegar
80 g raisins
1. Peel the onions and shallots. Cut both into quarters or eighths. Drain the pearl onions well. Wash, halve, core and cut the pears into small pieces.
2. In a large saucepan, combine mustard seeds, white wine, cinnamon, sugar, and balsamic vinegar. Bring to a boil. Add the pears, onions, shallots and raisins. Bring to the boil and cook for about 45 minutes. Then add the pearl onions and cook for another 15 minutes.
3. Rinse preserving jars or jars with twist-off lids with hot water and drain well. Pour hot chutney into the jars and seal. Goes well with wholemeal bread, meat and cheese.
approx. 1 hour – per glass 280 kcal, fat: 1 g
Braised lamb
For 4 people:
500 g potatoes
3 tbsp olive oil
2 tbsp breadcrumbs
Salt
400 g lamb
5 shallots
1 bunch of spring onions
1 clove of garlic
2 sprigs of thyme
100 ml vegetable stock (instant)
100 ml white wine Ground
pepper
1. Preheat the oven to 200 degrees (convection: 180). Peel potatoes and cut into wedges. Mix in 2 tbsp oil. Roll in breadcrumbs. Season with salt. Bake in the oven for about 45 minutes. Rinse the lamb, pat dry and dice. Peel and quarter the shallots. Clean the spring onions, wash and cut into pieces.
2. Peel and chop the garlic. Heat the rest of the olive oil in a saucepan. Fry the garlic and onions in it. Add meat and fry until crispy. Wash thyme.
3. Add the thyme, vegetable stock and white wine to the meat. Season with salt and pepper and simmer with the lid on for about 40 minutes. Taste and serve with the potatoes.
ca. 50 Minutes – per person 400 kcal, Fat: 15 g
