Southern food recipes

Ingredients for portions
700 g white fish, for example Cod or haddock
120 g butter
550 ml milk
50 g flour
120 g shrimp (s), peeled
2 (s) egg, hard boiled, chopped
1 tablespoon capers
3 tablespoons parsley, fresh, finely chopped
1 tablespoon lemon juice
Salt and freshly ground pepper
900 g potato (n), cooked for the ‘cover’ and
25 g butter
150 g cream (sour cream), substitute sour cream or cream fraiche
1 pinch nutmeg, freshly grated
Salt and freshly ground pepper

Preparation
The fish in a suitably sized oven-proof dish and season with salt and pepper. Half of the milk over it and set a couple of knobs of butter (about 1 / 4 of total) on it. Cook at 200 degrees about 20 minutes in the oven.
Carefully remove the liquid from the mold and set aside. Skin and bones from the fish if present remove and cut into fairly large pieces.

Rest of the butter melt, add flour and add gradually the fish stock, meanwhile, always stir well. Then gradually add the flavor the rest of the milk and parsley, salt and pepper.

A baking pan and pour in ausfetten good pieces of fish and shrimp. The hard-boiled eggs, lemon juice and capers to distribute it. Last pour the sauce.

Mix the ingredients for the ‘cover’ a potato prepare and explain the contents of the baking dish. At 200 degrees for about half an hour of baking, until everything is golden brown.

Preparation time: 30 minutes
Difficulty: Normal

Ingredients for portions
1 kg cod fillets and ocean perch fillets or fish fillet
420 g wheat flour (type 405 or 550) or Spelt flour Type 630
2 teaspoons baking powder
2 teaspoons salt
AD B. beer
Pepper, black ground pepper
For the sauce:
250 ml mayonnaise
½ tablespoon capers, chopped
1 tbsp gherkins, finely chopped
1 tablespoon parsley, flat, finely chopped
lemon juice, freshly squeezed
½ teaspoon tarragon, chopped finely
some lemon peel (some zest)
some Tabasco
little Worcestershire sauce
1 spring onion (s) with green, very finely chopped
Fat for frying

Preparation
Flour, baking powder and salt. Stir in the beer with a whisk into the mixture until a smooth thick batter is formed. The amount of beer is very different and depending on the type of flour and the cleaning and milling, and therefore purely equal to not tip anything.

The dough is good when he when pulled at the fish sticks well, but drops quickly. A too thick dough pulls too much fat and it tastes just the dough and not the fish. Let the dough rest (about 20 min.).

The frying pan. Wash the fish fillet and pat dry completely. The fillet crosswise into 3 – cut 4 cm wide strips, season with salt and pepper, in the beer batter dip (meat fork) and slowly in the 175 ° C hot slide grease – not much to many at once, because they stick else together, the oil cools and the fish is oily and mushy inside.

Do not put in the basket, from the lattice is no longer out of the fish. Fry golden brown. Keep to a rack, including a grease pan, at 90 ° C in the preheated oven.

For the chips you take the easiest final thick French fries, the fried after your fish. In CK, there are very good french fries recipes, if you want to make them yourself.

For the tartar sauce: Mix all ingredients together and place for half an hour in the refrigerator. It can also be done the day before. Season with salt and pepper, if it was the sauce in the refrigerator. To Fish & Chips fit malt vinegar or balsamic cream.
Preparation time: 1 hour
Difficulty: Normal

Ingredients for portions
8m-large potato (n)
3 tablespoons butter
100 ml milk
3 tablespoons olive oil
1 onion (s), chopped small
3 cloves, chopped
1 kg minced meat
2 tablespoons flour
3 tablespoons Worcestershire sauce
Pepper, black

Preparation
Peel the potatoes and boil them until they are almost done. Then place in a bowl and crush them by add milk and butter. If necessary, stir the masses by using a mixer.
Heat the oil in a saucepan. Simmer the chopped onion in it and then type and add the garlic.
Enter the meat in the pot and mix in the Worcestershire sauce, pepper and flour. Leave to simmer in the covered pot about 15 minutes.
Fill out the meat evenly in a baking dish and cover it then also evenly with the potato mixture. Bake all at 200 ° C for about 45-50 minutes. The surface should look golden brown.
Preparation time: 40 min
Difficulty: Normal

Ingredients for portions
1 onion (s)
1 tablespoon oil
500 g ground beef
300 ml broth
Salt and pepper
2 spring onion (s)
1 kg potato (n)
6 tablespoons milk
4 tablespoons butter
4 tablespoons cheese, grated

Preparation
Peel the onion and chop finely. Heat the oil in a frying pan and fry the onion until it is golden brown. Now stir in the minced meat and brown. The meat simmer covered on low heat for 25-30 minutes. The Pour broth. Sprinkle with salt and pepper to taste and continue cooking for several minutes.
Peel the potatoes in salted water 20 to 25 minutes cook until tender. Drain the potatoes and mash with the milk and half the butter into a pulp. Season with salt and pepper, and fold in the grated cheese. Preheat the oven to 190 ° C. . Preheat
The spring onions, wash and cut into small rings.
The meat mixture into a baking dish, sprinkle with spring onions and spread the mashed potatoes on it. Evenly spread and decorate like a checkerboard pattern with a fork. Melt the remaining butter in a pan and spread it on the puree.
The pie about 20 minutes in oven on middle shelf support Bake until the surface is golden brown and crispy.
Preparation time: 25 min
Level of difficulty: simple