For the Bodenseefelchen in lemon basil marinade, cut the onion into noodles and sauté with the brown sugar in the olive oil until translucent. Then add white wine, balsamic vinegar, sliced lemons, salt and the spices.
Let everything simmer for about 20 minutes at mild heat, add basil and let it steep for another 10 minutes. Then hot over the Bodenseefelchen turn after 10 minutes and refrigerate for 12 hours.
Preparation Tip:
In the case of thicker fish fillets, it is advisable to pre-cook them briefly under the salamander while they are still marinated and then allow them to infuse.
Related Recipes:
Salon Beuschel Something DifferentBeuschel soak in plenty of fresh water for half a day. In a large, tall pot, put cold water with vinegar. Add...
Strawberry Gazpacho with CrostiniFor the strawberry gazpacho with crostini, peel the cucumber, shallot and celery. Wash and clean the tomatoes...
Poppy Noodles From Curd DoughFor the poppy seed noodles from curd dough beat butter with 30 g powdered sugar, the egg and vanilla sugar...
Poppy Noodles À La SacherFor the poppy seed noodles, boil the peeled potatoes in lightly salted water until soft. Allow to steam well...
Buckwheat and Spinach Pancakes with Tomato and Basil SauceFor the buckwheat and spinach pancakes, first prepare the pancake batter and fry the pancakes on both sides...
Sage RisottoFor the sage risotto, first peel and finely chop the onion, cut the sage into strips. Heat the olive oil in a...
Pine Nut Risotto with Tomatoes and HerbsPeel and finely dice the shallots. Roast the pine nuts in a frying pan without fat until golden brown. Heat 20...
Strawberries with Balsamic VinegarFor the strawberries with balsamic vinegar, cut the strawberries into quarters. Mix the powdered sugar with...
Lamb MoussakaFor the lamb moussaka, first preheat the oven to 200 °C top/bottom heat (or 200 °C hot air, gas mark 3). Cut...
Spaghetti with TunaFor the spaghetti al tonno, cook the spaghetti al dente according to package directions and drain. Meanwhile...