Recipes with Noritang

White-water-steamed fish fillet with shrimp

The pliers are easily soaked in a little cold water. The fish is made, double fish fillets that you can usually share along. Then roll the fillets around the rope to 12 rolls. The white wine is brought to the boiling point while the onions are peeled and

Inside / out-ura maki

Cut or cut the tang in the middle along the strips. Put the tongue on a mat with the matte side facing up. Now spread the rice so that it reaches the edge at the top and about one centimeter beyond the tang, at the bottom. Sprinkle with sesame or fish eggs

Nigiri and Chirashi with barbecued medallion of Pork fillet

The meat Stir in the finely chopped garlic and the remaining ingredients together for marinade. Put the meat in the marinade in the refrigerator for at least 2 hours. Take the meat out of the marinade. Let some of the marinade drip off. Season if necessary. w

Turbot with potato skins and saffron sauce

Mousseline: Salmon and egg blended into an empty lot and slowly add cream, run in the blender until it is smooth. On darnes lubricated first mousseline forcemeat, then added "potato scales". The fish are met on a greased plate and put under the grill in the ov

Pigvar with potato skins and saffron sauce

Mousseline: Salmon and egg blended into an empty lot and slowly add cream, run in the blender until it is smooth. On darnes lubricated first mousseline forcemeat, then added "potato scales". The fish are met on a greased plate and put under the grill in the ov