- Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches
- Poach the eel for 10 minutes in the fish stock
- Rinse the herbs and chop them finely
- Make a white sauce with the butter or margarine, flower and fish stock
- Add the chopped herbs and season with salt, pepper and lemon juice
- Allow to boil for a few minutes
- Carefully mix the eel into the sauce
- Serve with brown bread or fries.
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
Once the size of the Austrian poppy harvest was capable of influencing even the English stock market! That’s exactly what happened in the 1930s, when the Waldviertel Graumohn poppy was being traded on the London Commodities Market. Even though those are bygone days, poppy-growing in Austria is still booming, and along with it the cakes cooked with poppy seeds with the Mohngugelhupf being one of the most special delicacies the country has to offer.
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
Rote Grütze – A perfect summer dessert
A great dish of Veneto’s cuisine tradition is the classic but tasty recipe of pasta e fasoi. For the locals of Veneto beans are related to strength and survival, as they helped families to feed themselves and carry on during hard times of war and famine.
Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.
Banitsa is a Bulgarian layered pastry, which traditionally is filled with eggs and feta cheese and people usually have it for breakfast. In honor of its iconic Bulgarian gastronomic product, the small village of Branitsa, in northwest of the country, celebrates the “Festival of the Banitsa” every year. There visitors can taste not only the traditional recipe, but also a wide variety of choices, many of them really unusual.
Ice Music Festival Norway returns to the dark, exotic mountains of Finse.
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In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Danish pastries rose in popularity over the centuries and are now a firm favorite of most Danes.
- 25 minutes
- 25 minutes
- 1 kg/2,2 lb eel
- fish stock
- 50 g/1,8 oz butter or margarine
- 30 g/1 oz flour
- 250 g/8,8 oz sorrel
- a few sprigs of parsley and chervil
- lemon juice
- salt and pepper