Fish Fillet with Herbs Crust Provençal

When I was growing up in Germany, my mother used to make fish fillets with an herb crust. She bought them frozen from the supermarket. You may have seen them in your local store, too. They are sold by different producers under names such as “Cod Bordelaise” or “Cod Provençal.” In Germany, this type of…

Fried Salmon Fillet on Creamed Spinach with Spicy French Fries

by Elisabeth Duckeck My daughter and I have been to a restaurant lately and fell in love with this dish. That is why we wanted to try it out ourselves at home, and here is the result. While the restaurant version was fantastic, I wanted to recreate it at home using only fresh ingredients—completely free…

Creamy Salmon Stew with Tagliatelle

One of my favorite fishes is salmon. Also, because there are a lot of possibilities to prepare it: steamed, fried, smoked a.s.o. This dish is one of my daughter’s favorite. You can use deep-freeze or fresh salmon fillet but make sure that it is without skin. In some of my recipes you may find some…

Herb Crust Provençal: Easy Crumb Topping for Fish

I came up with this recipe when I was desperately looking for a way to recreate a fish dish I knew and loved from my childhood in Germany. My mother regularly bought frozen fish fillets with a herb crust, sold as “Bordelaise” or “Provençal”. Maybe you have seen them from different producers in the frozen-food…