"We eat fish on Good Friday"

Good Friday meal - fish fillet with a potato and mustard crust

Eating fish on Good Friday doesn't always have to be cooked fish with mustard sauce, as this recipe proves: Simply mix the mustard under a delicious potato crust. In addition, the fish cooks in the oven at just 100 ° C and is tender as butter.

1. If you haven't already done so, divide the fish fillet into two equal pieces for Good Friday dinner. Then clean, salt and drizzle lightly with lemon juice.
2. The two potatoes peel and grate coarsely on a grater.
3. Place the grated potatoes on a kitchen towel (possibly Place kitchen paper) and pat dry.
4. Clean and wash the spring onions and cut into fine rings.
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5. Heat the butter and fry the spring onions together with the grated potatoes in the hot butter. Season with salt and pepper.
6. Take the pan off the heat and add the mustard. Mix everything well.
7. Salt and pepper the fish and place in a buttered ovenproof dish.
8. Brush the fillets with the potato mixture.
9. Heat the oven to 100 ° C.
10. The Wine pour into the mold.
11. Bake the fish in the oven at this low temperature for 30-40 minutes. This makes it juicy and very tender.
12. With this fish meal on Good Friday you can have baguettes and salad serve.

Schnäpel - a special fish

• Even in the 1990s, beak or rock salmon were more likely to be found in animal feed than on the stove. The Ostseeschnäpel is now a coveted delicacy and top chefs are enthusiastic about its firm meat and its spicy aroma. A special feature that is very suitable for a festive meal on Good Friday.
• You will definitely not get this fish in the supermarket. If you want to eat rock salmon, you should buy it from your trusted fishmonger. If he does not have it in stock, it is better to order it so that you can enjoy the following recipe on Good Friday.
• For the preparation it makes sense if you have a whole fish available. As a guideline, a beak weighing around 1.8 kilograms will feed 6 people, so calculate around 300 grams per person. However, it will not be easy to get a whole fish of the right weight, as the rock salmon can get quite large. If in doubt, have a large piece of appropriate weight cut off from the back half of the fish. If possible, you should have the fish prepared ready to cook, then you have less work.

1. You can eat the skin of the beaks. However, you should carefully scale them beforehand. To do this, use a sharp knife with a smooth blade.
2. Then clean the fish inside and out under running water.
3. Season the schnäpel in the abdominal cavity and outside with salt and pepper from the mill.
4. Clean the carrots and cut them into 3 millimeter thin slices.
5. Dice the beefsteak tomatoes and zucchini.
6. Cut the leeks lengthways and cut the halves into 1 centimeter wide pieces.
7. Peel the onions, cut them in half and cut them into rings.
8. Peel the garlic cloves and finely dice them.
9. Peel the large potato, but do not shred it.
10. Wash off the parsley.
11. Prepare 500 ml of vegetable stock.
12. Brush the saucepan with olive oil and preheat the oven to 200 degrees.
13. Enter the cut vegetables in, mix it up and squeeze the large potato in the center of the bed of vegetables.
14. Put the fish on the potato with the fin up. That way he won't fall over.
15. Pour 250 ml of vegetable stock and slide the casserole with the fish into the lower third of the preheated oven.
16. After 20 minutes, turn the oven temperature down to around 170 degrees and continue cooking the Schnäpel for 30 to 40 minutes. You turn the vegetables over and over again, add a little broth if necessary and brush the fish with olive oil.
17. After 50 minutes of total cooking time in the oven, make a cooking test. To do this, pierce the fish in the middle of the back and pull the meat apart slightly. If it is still translucent, add another 10 minutes of cooking time. Then test again. If you are still not completely satisfied, switch the oven off anyway, but let the fish cook for a few minutes in the hot oven.
18. Arrange the cooked fish with the vegetables on a serving platter. Season the vegetables with salt and pepper and sprinkle with the chopped parsley.

Boiled potatoes with melted butter and a dry rosé go well with a festive meal.

Eat meat without filling you up with pangasius fillet

Whether for religious or traditional reasons, on Good Friday meat doing without is a good thing. You celebrate a certain day, become aware of the origin of the day and open your eyes to a meal without meat. How about fish, for example? Fish contains omega 3 fatty acids, which are especially good for the heart. Conjure up your loved ones with pangasius fillet wrapped in bacon:

1. First cut the onion and garlic into small pieces. Put everything in a pan and fry everything briefly until golden brown. Do not forget to season the mixture with salt and pepper. Top it all off with a good sip of white wine.
2. Now take your fish fillets, wash them and drain them. Cut each piece into 3 equal parts. Sprinkle the fillets with the juice the lime and lemon and salt and pepper them. So now let the fish stand for 10-15 minutes so that the liquid can soak in.
3. In the meantime, you can roll out the bacon on a board. Place a piece of the pangasius fillet on each slice of bacon. Then put the seared mass on each piece and put some parsley on top. Then roll up the bacon with the fish and secure the rolls with a toothpick.
4. roast meat Now sear the rolls in the pan until the bacon is crispy. The fish stays nice and tender under the crispy bacon coating.

You can serve boiled or jacket potatoes with it.

A vegetarian culinary delight for Good Friday

If you want to forego both meat and fish, consider a vegetarian one Pasta casserole do:

1. Wash the savoy cabbage and remove the stalk and fibrous leaves. Now cut the savoy cabbage into strips and chop the onion. Put the onion and savoy cabbage in a saucepan with the vegetable stock along with the curry powder. Simmer the whole thing over a medium heat for approx. 10 min. long.
2. Now fry the tofu that you previously cut into cubes. Mix all the components together and put it in a greased baking dish.
3. Whisk Eggs, Cream and cheese and pour it over the baking dish. Sprinkle everything with cheese and put it in the preheated oven. Bake that Casserole 45 min at 200 °.

Bon Appetit!

Additional author: Dr. Hannelore Dittmar-Ilgen, Ilka Bühner