Tipp No. 131: “Crispy Bacon-Wrapped Fish with Lemony Potatoes” (Recipe)

Food, Tipps
all-in-one-tray recipe

Ingredients (2 servings)

  • 300g new potato
  • 100g green bean
  • small handful black Kalamata olives zest (black olives) and juice 1 lemon
  • 2 tbsp olive oil
  • 2 chunky pollock fillets or another sustainable white fish
  • 4 slices pancetta or thinly sliced smoked streaky bacon
  • few tarragon sprigs, leaves picked

Preparation (Total Time: 20 – 25 min)

  1. Heat oven to 200°C/180°C fan/gas 6.
  2. Place the potatoes in a pan of water and boil for 10-12 mins until tender.
  3. Add the beans for the final 2- 3 mins.
  4. Drain well and slice the potatoes in half.
  5. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.
  6. Season the fish and wrap with the pancetta or bacon.
  7. Place on top of the potatoes.
  8. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.
  9. Enjoy!

Tipp No. 104: “Below The Surface” – Spectacular Underwater Photography by Tobias Friedrich

arts, Creatures, Film, Insights, Nature, Reisen, Sports, Technology, Tipps, Travel

When I was a child, I dreamt of becoming a crew member of spaceship “Enterprise” in order to discover new worlds, unknown life forms and different cultures. Actually, I`ve lived this dream by chosing jobs that
allowed myself to travel a lot, to visit exotic places and which is even
more important to meet interesting people of in many aspects different cultures.

Scuba diving has been on my bucket list since childhood because I was
aware of the fact that the oceans are still “terra icognita” although about
71% of the earth`s surface (2/3) is covered with water of which 97,4% is salt-water.
From the very beginning, I had the idea that scuba diving could be the
unique opportunity to experience a kind of “space traveling” without the
need to meet NASA qualification requirements.

Of course, I was also inspired by the reports about Jaques-Yves Cousteau
and his adventureous expeditions when I finally took action and passed my scuba diving PADI open water exam in the Red Sea / Egypt many years ago.
It turned out that my phantasy of “space traveling” underwater was not completely absurd. As a scuba diver rookie, who is dependent on his
equipment and the goodwill of the sea dweller, I felt actually very vulne-rable. There was no doubt, it was me who was the intruder… the alien in this outlandish – almost surreal – water world! 

The spectacular underwater photography of Tobias Friedrichs brought
pre cious memories back…
Back on board after a beautiful dive, I was completely overwhelmed by
all the impressions and my emotions…Secretly and unnoticed a few tears
dropped into the Red Sea.
I didn`t recognize myself anymore because I was convinced to be quite
top-heavy and introverted. 
All this fragile beauty underwater was simply breaking my heart.
I learnt that beauty can be painful. In particular, if it is endangered by
pollution, mass tourism (I was a part of too) and climate change.   
Maybe, it was also a dash of desparation why I experienced this sudden
“crisis of joy”. 

Tobias Friedrich`s touching underwater photography allows us to sneek
a peak  cit.: “Below The Surface”. This motto might be ambiguous in
my case.

However, I` d like to share my fascination with you and invite you to
descent into The 50 Shades of Deep Blue….Enjoy the weightlessness, the flow, hushed sound level and not to forget the encounters with still quite unknown creatures who are often as curious as the human visitor!

Friendly encounter with a brown fur seal (South Africa)
Humpback Whale (Oman)
2 purple eye dwarf gobies, sitting on top of a hard coral near Marsa Alam (Egypt, Red Sea).
Face to face with a shark


"From birth, man carries the weight of gravity on his shoulders. He is 
bolted to earth. But man has only to sink beneath the surface and he
is free."
Jacques-Yves Cousteau (1910 - 1997)

In his childhood Tobias Friedrich loved to watch the adventures of the Calypso with Jacques-Yves Cousteau as its captain and the beauty of the world that is below the ocean’s surface. It’s still an overwhelming feeling for him when he has the chance to dive. He loves the elegancy and calmness of the world under water standing in contrast to the hectic atmosphere above.

Tobias Friedrich lives in Germany and started taking pictures with a DSLR underwater in the year 2007. Since then his images have been published in prestigious scuba diving magazines and newspapers around the world.

Several underwater photographic competitions, have honoured his work, resulting in over 50 awards with nearly 30 1st places.

Lately, he has been named “Underwater Photographer of the Year 2018” in the prestigious UPY London competition.

The UPY 2018 awarded photo: A panoramic view of the cargo deck inside the SS Thistlegorm with the motorcycles in the middle and light to lighten the trucks on the side of the cargo deck, near Sharm el Sheikh, Northern Red Sea, Egypt.

All waters, from zero to 30° Celsius, are attractive for him, at least there is something to photograph.

Tobias`fine arts photography is not staged. His photography is rather a result of stamina, patience and opportunity. He is not working with photomontages. The panorama view – combining a view above and under the ocean surface – is achieved by utilizing a dome camera.
He is SEACAM equipment for his Canon EOS 1DX Mark II and 5D Mark II DSLR.

He is leading expeditions and workshops around the world, where everybody can join.

Please, feel free to visit his website that shows further amazing underwater photo galleries, panorama views, beautiful aerial views (highly recommended!) and a few offerings like:

  • Underwater photography BOOKS in German and English language,
  • His calendar “BELOW SURFACE 2019″
  • A collection of high-quality POSTCARDS with unique motifs
  • His schedule of awesome PHOTOWORKSHOPS 2019 (Destinations: Egypt, Bali, Philippines, Brother Islands) – simply click on “JOIN”.

web: http://www.below-surface.com

The Calendar 2019 by Tobias Friedrichs

Tipp No. 111: “Indian Coconut Fish Curry”

Food, Tipps

Ingredients (4 servings)

  • 3 tbsp sunflower oil
  • 2 large onions, finely chopped
  • 4 garlic cloves, crushed
  • 4cm / 1½ in fresh root ginger, finely grated
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 10 curry leaves
  • 2–3 tbsp palm sugar (available from Asian grocers) or light brown sugar
  • 400g tin coconut milk (full fat is better)
  • 3 limes, juice only
  • 5 vine-ripened tomatoes, chopped and blended
  • 700g / 1lb 9oz skinless salmon fillet (= my personal preference although it is no typical Indian fish), cut into 2cm / ¾ in-wide finger-length pieces ….or chose another meaty fish like cod, pollock, haddock or coley
  • 3 tbsp grated creamed coconut, to garnish
  • handful fresh coriander, chopped, to garnish
  • freshly steamed basmati rice, to serve (optional)

What to do

Preparation: < 30 min; Cooking: 10 -30 min.

  1. Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 min., or until soft and starting to turn golden.
  2. Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 min., or until slightly reduced.
  3. Add the salmon and gently poach for 5–6 min.
  4. Serve with steamed basmati rice if desired, garnished with coconut cream and fresh coriander.

Tipp No. 18: Wonderful Handpainted Tableware, Kitchenware & Accessories by the German Artist Baroness “Öne” Lancken

arts, Kunst, Nature, Reisen, Tipps, Travel

Upgrade Your Cuisine – Wonderful hand-painted European flora & fauna and African wildlife on country-style tableware, kitchenware, heat-resistent glasses, cans, lamps and other porcelain and glass accessories & gifts.

“The eye is eating too.” ( = German proverb). Thus, have a look into Önke Lancken`s Atelier….

Öne`s Portfolio (Examples)














The Atelier in Mechtersen / Germany


The Artist

Baroness Irene Lancken (nickname: “Öne”) is an Artist & Designer, who is creating Aquarelle and Porcelain pieces reflecting her rural neighborhood and seasons in Northern Germany. Country House Style-like, vivid European Flora & Fauna and African Wildlife themes – like wild animals, horses, plants, fruits and dogs – are her specialty. Atmospheric landscapes and Mansons are complementing her portfolio of motives.

Öne is also offering customized porcelain paintings on request. Her atelier is open to visitors but an appointment is required, of course.

Please, feel free to visit her nice website including online shop: http://www.oene-lancken.de

Die Künstlerin

Irene Baronin Lancken, in Freundes und – Fachkreisen „ÖNE„ genannt, malt seit über 40 Jahren was immer sie in ihrer ländlichen Umwelt interessiert oder ihr Kunden aus diesem Umfeld in Auftrag gegeben haben. Im Vordergrund stehen dabei Wildtiere, Pflanzen, Früchte, Pferde und Hunde, aber auch schöne alte Häuser, kulturell oder künstlerisch ansprechende Ansichten .
Die Malerei erfolgt im Wesentlichen auf Porzellan oder als Aquarell.
Ihr Ruf, insbesondere als Porzellan- Malerin, hat längst die deutschen Landesgrenzen überschritten.
Das Schaffen schöner Porzellan-Stücke durch künstlerisch sehr anspruchsvolle Malerei, häufig unter der Lupe entstanden, ist somit nur ein – wenn auch bemerkenswerter – Zweig ihres Schaffens.

Öne fertigt übrigens auch Auftragsarbeiten an.

Ein Blick auf die website von http://www.oene-lancken.de bietet Gelegenheit einen ersten Eindruck von ihrem Repertoire zu gewinnen. 

Denn das Auge isst bekanntlich mit….



Tipp No. 41: German “Grüne Sauce” with 7 Fresh Herbs (2.000 yrs old Vegetarian Superfood for all purposes)

Food, Insights, Reisen, Tipps, Travel


The Traditional German Green Sauce Dish (Frankfurt-style)



The basic Green Sauce recipe is probably from the Near East and, as such, is probably at least 2.000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that it was introduced in Kassel by the Italian trading families Bolongaro and Crevenna around 1700.
A possible origin of the German variant are French Protestant immigrants emigrating to Kurhessen in the 18th century. The German variant uses a different mix of local herbs, since Mediterranean herbs were not available in Germany more than 300 years ago.

The German “Grüne Sauce” is therefore related to the Italian Salsa Verde as well as to the French Sauce Verte. The latter again inspired the creation of the “Californian Green Goddess Dressing”.


Grüne Sauce is a specialty of the German state of Hesse. Centres of popularity are the cities of Frankfurt am Main (where it is sometimes called “Grie Soß” or “Grie Soss”) and Kassel, which lay claim to its origins. The Frankfurt-style is made exclusively from seven fresh herbs, namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together with sour cream, oil, vinegar, mustard, salt and added hard boiled eggs.

Variants of other local areas, often due to seasonal availability, include dill, shallots, lovage, lemon balm, and even spinach. In more frugal times, daisy leaves, broad plantain leaves, and dandelion leaves were also used.

While both Grüne Soße and Mayonnaise have an egg base, there are major differences. In Grüne Soße, the eggs are hard-boiled, then sieved or pureed before being mixed with sour cream to form the creamy base of the sauce. The fresh chopped herbs are then added. Some variations use buttermilk, quark, or yogurt instead of sour cream. In the city of Kassel, a combination of sour cream and Schmand is used.

The sauce is served cold with peeled boiled potatoes or just with rye bread, as an accompaniment to either hard-boiled eggs or roast beef brisket.

It may also be served with cooked fish or roast beef, or as a side dish to barbecue. A local schnitzel specialty, called Frankfurter Schnitzel, is always served with green sauce, along with apple cider (Apfelwein) as a traditional accompanying drink.

By the way, Green Sauce was supposedly Goethe’s favourite condiment; a legend that his mother invented it is likely apocryphal.

The local importance of the dish is shown by the abundance of green sauce at local markets and by the Green Sauce Monument installed in Frankfurt-Oberrad in 2007. The latter consists of seven small greenhouses with the main herbal ingredients and was part of the Luminale, a local art and light event.


Packages with herbs for Green Sauce that are available on regional, weekly markets

In many Hessian families, Green Sauce is part of the traditional meal eaten on Maundy Thursday, relating to its German name Gründonnerstag (literally Green Thursday).



Ingredients (4 servings):
2 large egg yolks (hard-cooked)
1 tablespoon oil (walnut or other neutral oil)
1 to 2 teaspoons lemon juice
2/3 cup quark
2/3 cup Greek yogurt (full cream; of course, you are free to use low fat products as well but fat is a taste-enhancer…)
2/3 cup sour cream or crème fraîche
10 to 12 ounces fresh herbs (roughly equal amounts of parsley, cress, chives, borage, salad burnet, sorrel, chervil– see Variation above-mentioned)
Dash freshly ground pepper
Dash salt
1 teaspoon lemon juice (or to taste)
4 potatoes (in their jackets)
8 large eggs (hard-cooked)

Step No.1 In a medium bowl, mash the egg yolks with the oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.

Step No. 2 Mix in the quark, yogurt, and sour cream. Add the herbs and then season to taste with pepper, salt, and lemon juice.

Step No. 3 Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.

Serve cold over hot, boiled potatoes and hard-cooked eggs. For further inspiration, please find a few green sauce dishes below…



The traditional sauce is in fact very chummy. Nowadays, there are many green sauce combinations / “updated” dishes served…


Green Sauce Mousse


Green Sauce Potato Nests


Green Sauce & Beef


Smoked salmon & potato pancakes with green sauce


Green Sauce (possible upgrades: garlic & Avocado) on roasted / grilled bread


Spaghetti with chicken and green sauce


Striped luce ravioli served with green sauce


Schnitzel (cutlet) with Green Sauce


Mushroom-Michel (casserole) with green sauce



Ice cream (made of green sauce) accompanied by white chocolate mousse

Well, basically People from Hessen are shameless and drown everything in green sauce.

Healthy living People, vegans and vegetarians love this regional specialty in particular. The Sauce contains a lot of proteines, many vitamines (the fat content of Joghurt is required to solve / digest the vitamins provided by the fresh herbs) and can be served to many low carb & fat dishes. The sauce is also used as an ingredient of casseroles and as a dip for all kinds of vegetable, kebap or cheese sticks.

…And you can put it on your face as an anti-aging mask too! No! I am just kidding…  😉

There is a change in the air and the apples that were on my tree are now windfalls. With crisp mornings and dark nights coming closer it’s time to pull out the comfort recipes which will cosy up your evenings. This fish pie, based on a Jamie Oliver recipe, is simple to make and combines […]

via A fish pie for Autumn —

Shared No. 20: A Fish Pie for Autumn – Easy, Quick & Delicious by Bara Brith (Fischauflauf für den Herbst)

Food, Tipps

Neulich suchte ich eine Fischbude auf, um mir ein Matjesbrötchen zu kaufen. Blickte so eben mal auf die Auslage des Fisch-Hökers – und erstarrte. Geschockt setzte ich mich auf die Bürgersteigkante und heulte los wie ein kleines Kind. Was hatte mich derart aus der Fassung gebracht? Es war wohl des Hökers Idee, Mutanten zu erzeugen. […]

via Unglaublicher Trend — Rischs Texte

Shared No. 17: Matjesbrötchen & Kumpel (Matie Roll & Buddies) – Nordic by Nature — Rischs Texte

Insights, Reisen, Tipps, Travel

Tipp No. 3: Scholle`s Fisch-Butze auf Amrum – Matjesbrötchen Pilgerstätte

humor, Nature, Reisen, Tipps, Travel


Der Münchner hat seine Weißwurst, der Berliner seinen Döner, der Bochumer seine Currywurst – und der Norddeutsche sein Fischbrötchen.

Doch jedes Fischbrötchen ist anders. Zeit für eine Spurensuche. Richtung Norden und dann immer nur den Krümeln nach.

Amrum – Nordisch by Nature

Ein herbes Lüftchen weht von der See. Möwen segeln krächzend im Wind, der Himmel amrumhat freundlicherweise von Heringsgrau auf Ferienblau umgeschaltet. Mittagszeit in Wittdün, dem Fährhafen auf Amrum. Im Südosten liegt das Halligmeer, im Westen schwappt die offene Nordsee. Und in Wittdün steht die „Butt’ze“. Bloß eine Fischbude, aber was für eine. Nicht selten wartet davor eine erwartungsvolle Menschen-schlange, während der Inhaber mit Engelsgeduld jedes Brötchen frisch belegt.

Jetzt ist eine dreiköpfige Familie im Friesennerz an der Reihe. Nordisch by Nature. Alle semmelblond, und alle wollen Fischsemmeln. Aber jeder hat Sonderwünsche. Der große Jung bestellt Bismarckhering, die Deern Matjes. Und der Lütte möchte einen anständigen Fischklops auf seinem Brötchen sehen.

Unwillkürlich klingt einem die Songzeile von „Fettes Brot“ im Ohr: Und auf die Schnelle noch ne Fischfrikadelle … Da kann man getrost die fürsorgliche Warnung der Hamburger Barden: Vergesse nie das Zwiebelmett auf dem Fensterbrett… in die erfrischend-kühle NW-Brise schlagen.

Zum Angebot gehören auch der Kieler Woche-Klassiker XL-Backfisch mit üppig Remoulade, Brötchen mit Sherry-Matjes, kaltgeräuchertem Lachs, Knusperfilet mit Dill-Honig-Senfsoße, Thunfisch-Wraps und weitere Fisch-Variationen.

maties-948364_960_720Sollte man – wie meine Wenigkeit – konsequent gleich 2 Male pro Tag seinen Matjes-Gelüsten nachgeben, drängt sich die Frage auf: Wie viele Kalorien hat denn über-haupt so ein herzhaftes Stück Friesenglück? Für ein bodenständig-ehrliches Matjes-brötchen (Doppelfilet) werden ca. 300-400 Kcal veranschlagt. In meinem Falle macht das also ungefähr puristische 5.000 kcal Hering in einer Woche.

Da es sich allerdings beim Fett im Fisch um hochwertige und äußerst gesunde Omega-3-Fettsäuren handelt, gilt der nordische Schmaus als Segen für Herz und Cholesterinspiegel…sowie nach neuesten Erkenntnissen als hochpotentes Gehirn-doping.

wriakhörn_leuchtturmEin positiver Effekt steht auch deshalb außer Zweifel, weil diese Küstendelika-tesse  schlichtweg glücklich macht. Ob Glückshormone aus der körpereigenen Drogenküche im Hirn verantwortlich sind oder die Kombination aus Seeluft, Sonne Wind & Wetter, maritimen Urlaubs-Feeling und herzlicher Stammgast-Begrüßung bereits am Tag 3, ist doch eigentlich egal.

heulerMit diesen Geständnis werde ich wohl nie wieder ohne Aufsicht Seehund-Bänke  und Heuleraufzucht-Stationen besuchen zu können. Habe ich mich doch gerade als gnadenloser Nahrungskonkurrent der Baby-Robben mit den übergroßen Kulleraugen geoutet. Zu recht. Kind-chenschema und Niedlichkeitsüberdosis hin oder her, ich lasse nichts zwischen mir und einem frischen, gut-belegten Matjesbrötchen kommen.  Okay, okay, wirklich zuckersüss die Kleinen….Wir könnten ja auch teilen, sagt mein mütterlicher Instinkt..

Gosch auf Sylt mit seinen Austern und Fischgerichten verschmähend, bekenne ich mich zu “Scholle`s Fisch-Butze” in Wittdün – die kulinarische Institution in unmittelbarer Strandnähe mit seinen absoluten Verkaufsschlagern: Backfisch & Matjesbrötchen zu reellen Preisen.