Sonntag, 20. November 2011

Sonntag &

poorly translated


Eine Wiederholung heute, auf Wunsch: Lachs auf einem Bett von Wurzelgemüse. Sprich - Mohrrüben, Zwiebeln, Lauchzwiebeln, Sellerie und Porree wurden, teilweise getrennt, in Butterschmalz angedünstet, das alles kam, mit Weißwein abgelöscht, in eine Bratenpfanne. Dazu Dill, Estragon, Oregano, Rosmarin und Thymian und darauf der Lachs, gepfeffert und gesalzen, zuoberst ein Stück Butter.



Die Pfanne gelangte in den Backofen bei 200 °C, und nach ziemlich genau 25 Minuten kam etwas recht Passables wieder heraus. Und „wir“ haben gelernt, daß Estragon vielleicht doch nicht so ein furchtbares Kraut ist. Ein überraschend warmer Tag übrigens, mit vielen Varianten von Nebel, seltsam.




A recurrence, so to speak, today, on request: Salmon on a bed of root vegetables. I.e. - carrots, onions, scallions, celery and leek, partially separated, were sautéed in butter, deglazed with white wine & it came all in a roasting pan. Dill, tarragon, oregano, rosemary and thyme were added, and salmon, salted and peppered, a piece of butter on top. The pan came into the oven at 200 ° C and after pretty much 25 minutes something pleasant came out. And "we" have learned that perhaps tarragon is not that horrible as a herb. A surprisingly warm day by the way, with many varieties of mist, strange.


Kommentare:

tqe | Adam hat gesagt…

Looks most excellent -- and I am, as always, impressed by the amount of butter used in German cooking.

Guten Appetit!

MartininBroda hat gesagt…

It was & I guess this is the comment you wanted to see published. It's true there is too much butter in German cooking, Sunday is the only day I'm not cooking only for myself, usually I prefer oil. Thanks for visiting Adam.

Walter A. Aue hat gesagt…

Agree or disagree, I found the two comments interesting. People conventionally use the term "butter" as if there were only one, well-defined substance. It isn't. In most areas of the US and even Canada, people know only the salted, non-cultured variety. By that standard, the amount you used is indeed excessive. But with the top of non-salted "butters" from Austria or, here, from Lactantia in Quebec, the amount would be just right. After all, we're talking taste...

MartininBroda hat gesagt…

Oh no, I'm so sorry dear Prof. Aue, this was so not intentionally, please forgive me. Indeed there are so many different varieties of butter, I'm not even sure whether there is an English translation for "Butterschmalz". And indeed it's only and everytime about taste.