I love vinegar and I love salmon, so when I saw this recipe in my most recently-purchased cookbook, I knew I had to try it.
My latest cookbook is The German Kitchen by Christopher and Catherine Knuth. It’s a lovely book written by a married couple who own and run a restaurant called Das Kaffeehaus. The photographs are beautiful, too, some depicting German scenery.
I’m lucky enough to have travelled through Germany. The Black Forest is more stunning than I’d hoped it was, and the castles were quite impressive, to say the least. This is a photo of Berg Eltz:
The crazy Roman baths in Baden-Baden was an “interesting” experience, and the biergartens in Munich were fun, but my favorite places were the small villages. This is St. Goar:
Fortunately when we were there, white asparagus was in season, so I ate that as often as I saw it on the menu, always served with a delicious Hollandaise. I’ve always tried to learn the local language on a foreign visit, especially for the purpose of ordering food, so I quickly learned spargel mit schinken – asparagus with ham, plus the Hollandaise. A perfect lunch!
In Germany, my husband quickly learned dunkel bier, which is German for dark beer – his favorite kind of beer. But I tended to the local Rieslings, and even was lucky enough to sample some eiswein, or ice wine.
But back to this specific recipe, which is actually called Marinierte Lachssteaks in Rotweinessig. It’s simply salmon filets marinated in vinegar and oil, then broiled. Simple, but I’ve never seen a fish recipe like this so I had to try it!
Marinated Salmon Steaks in Red Wine Vinegar
4 salmon fillets
2 tablespoons breadcrumbs
salt and pepper
2 tablespoons parsley
1/2 white onion, chopped
1/2 Spanish onion, chopped
3 cloves garlic, crushed
3 bay leaves
2 tablespoons mixed dried herbs
100 ml red wine vinegar
100 ml olive oil
salt and pepper
Combine the marinade in a bowl.
Place the salmon in the marinade, cover, and keep it in the marinade for approximately two hours. I was tempted to let the salmon marinate for longer, but I was afraid the vinegar would mush up the fish.
Preheat the broiler. Remove the salmon from the marinade and place on a buttered baking tray.
Brush with melted butter, sprinkle with the breadcrumbs, and season with salt and pepper.
Place under the broiler for five minutes, until cooked. Garnish with parsley and serve.
verdict: I probably won’t do this again. Somehow the vinegar and salmon didn’t quite go together for me, and unfortunately it was a waste of a marinade because it was fishy from the salmon, so I couldn’t figure out anything to do with it but pour it down the sink. But, there are plenty more enticing recipes in this cookbook!