The main ingredients in these uncomplicated fish dishes are available from the freezer, canned shelf and fresh counter.
Rapeat pike-perch, horseradish-sharpened fish pasta and quarter-smoked salmon soup are quickly prepared for the everyday dining table.
Made from canned fish, the horseradish-flavored pasta is a more tuned version of the student budget classic, tuna macaroni.
Domestic canned fish, sold under the names of wild fish or wild fish, for example, is an ecological alternative to tuna, but there is also responsibly produced tuna and it is identified by an MSC certificate. What is important in choosing canned food in the context of this recipe is that the canned fish has a fairly neutral taste.
The paste, mixed with fresh horseradish cheese, sour cream and fish, also tastes great on top of rye bread or even as a filling for baked potatoes. Fresh grated horseradish finishes the taste just right for burning.
On the doorstep the secret of the full-bodied and at the same time wonderfully fresh taste of the smoked salmon soup is in the cheese cream, crushed fennel seeds and grated lemon zest.
Grated smoked salmon and very small broccoli crumbs make the soup deliciously thick. The use of broccoli crumbs ready to use in the horsepower compartment becomes immeasurably easy to prepare.
Crispy it is not advisable to get discouraged from the long list of ingredients in kuhatacos, as tacos are easy and quick to make. Red cabbage salad seasoned with sesame oil and lime juice brings fresh crispiness to the taco and can be prepared to season well in advance.
The pork loins are baked twice. The flour found on the store’s Japanese food shelf makes the surface a perfect airy crumb. Bank flour can be replaced with breadcrumbs if desired. Instead of tortillas, Kuhataco’s ingredients can also be loaded onto lettuce leaves.
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