Taste Magazine vis UK

Taste Volume 5 No. 27

Tandoori Fish Rolls

Discover our new oil marinades

Celebrate the summer with fish!

Fish Special

Celebrate the summer with fish!

Degens Marinades Degens offers two types of marinades: water-based and oil-based. Degens oil-based marinades are made from non-hydrogenated fats, which are rich in unsaturated fatty acids and contain omega-3.

Ingredients: • 500 g Degens Marinade Fantasy (7016708) • 1 kg strips freshly chopped fish fillet • 250 g vegetable mix (green, yellow and red bell peppers and blanched leeks)

A selection from the range: 7029719 Marinade Caribbean 7016708 Marinade Fantasy 7041311

Marinade Garden Herbs

(water-based) (water-based) (oil-based)

7041260 Marinade Green Herbs

(oil-based)

7041258 Marinade Red Pesto

(oliebasis)

7016854 Marinade Tandoori

(water-based)

7041316 Marinade Thai

(oil-based)

Fish Gyros

Preparation: 1. Take 1 kg of freshly chopped fish strips, preferably with firm flesh 2. Mix the fish with the Marinade Fantasy and vegetable mix, and place it in a casserole dish (with the lid on) 3. Garnish with strips of fresh fish and fresh vegetables Tip: Slow cook the fish at a low temperature, in a standard oven or microwave.

Salmon Fillet with Garden Herbs

Ingredients: • 60 g/kg Degens Marinade Garden Herbs (7041311) • Salmon fillet (salmon trout also works well of course) Preparation: 1. Marinate the salmon fillets in the Garden Herbs marinade 2. Place in the display dish and garnish to taste Tip: Fry on both sides and serve with a white wine sauce based on Degens Premix Cream sauce (see recipe for Pasta Dish).

Taste magazine

Volume 5 No. 27

Fish Special

Degens Dry Glazes These dry powders combine with the fish juices to give a glossy surface. They bind the fish juices to prevent drips in the packaging. The glaze marinade is easy to apply to the fish surface, without mess. The glaze marinade gives a nice even distribution, which is often difficult with liquid marinades. The aroma and flavours really come into their own.

Prawn Skewers with Lemon Pepper

A selection from the range: 7038739 Dry Glaze Green Herbs 7038738 Dry Glaze Indian Curry 7039966 Dry Glaze Lemon Pepper 7033337 Dry Glaze Mustard Dill 7038531 Dry Glaze Red Pesto 7037104 Dry Glaze Tomato/Basil 7033336 Dry Glaze Toscana

Ingredients: • 50 g/kg Degens Dry Glaze Lemon Pepper (7039966) • Tiger prawns, peeled (16/20 is a suitable size) • Strips of red bell pepper • Pieces of spring onion • Skewers (bamboo) Preparation: 1. Carefully peel the prawns and remove the digestive tract 2. Season with the Dry Glaze Lemon Pepper 3. Thread onto skewers, alternating with strips of red bell pepper and pieces of spring onion Tip: Grill briefly on each side on the barbecue, allow to warm through and serve Delicious with Degens Oriental Spring Roll Sauce or grilled baby tomatoes

Ingredients: • 40 g/kg Degens Dry Glaze Mustard Dill (7033337) • Cod fillet (or any other white fish)

Cod Fillet with Mustard and Dill

Preparation: 1. Season the fish with the Dry Glaze Mustard Dill 2. Place in the display dish and garnish to taste Tip: Fry gently on each side and serve with Degens Culinary Normandy Sauce and braised leeks.

Taste magazine

Volume 5 No. 27

Fish Special

Degens Crumb Mixes Easy Easy breadcrumb mixes are lightly spiced and salted, and contain a vegetable protein. For coating meat/chicken/fish without the use of (wet) batter or coating egg. Uncooked, the product is dry coated, when cooked it has a crunchy crust.

Breadcrumbed Fish, Easy Fantasy Special

Ingredients: • Degens Crumb Mix Easy Fantasy Special (7030232) • Fish fillets: dorado, hake, haddock, whiting, cod, red perch,…

Preparation: 1. Fillet the fish and divide into portions 2. Coat in breadcrumb mix Tip: Crumb Mix Easy Fantasy Special can be perfectly replaced by Crumb Mix Easy Orlando (7030240) or Crumb Mix Easy Tomato (7030414).

Serve with Degens Fresh Tartar Sauce

Degens Premixes The Degens Premixes are ready-made mixes (binding, colour, aroma and flavour all-in-one) allowing you no end of instant variation in the preparation of sauces and dishes.

Ingredients: • 130 g Degens Premix Cream Sauce for Fish (7030258) • 50 g/kg Degens Dry Glaze Green Herbs (7038739) • 600 g cooked pasta (penne or fusilli, for example) • 300 g salmon fillet in chunks • 300 g panga fillet in pieces • 500 g vegetable mix blanched, well drained (for example carrot, fennel, spring onion, celery) • 900 g water • 100 g cooking cream

Pasta Dish with Salmon and Panga Fillet, Dry Glaze Green Herbs

Tip: Replace 150 g water by 150 g white wine for a creamy white wine sauce. Serve with freshly baked bread.

For the cover-recipe ‘Tandoori Fish Rolls’ and other recipes: go to degens.eu

Degens is a trademark of Intertaste • PO 5631, NL-3297 ZG Puttershoek, +31(0)78 676 91 00 • Industriestraat 7/3, B-2500 Lier, +32(0)3 490 09 50 • www.intertaste.eu

V.U. Veerle van Camp, Industriestraat 7/3, Lier

Preparation: 1. Add the premix to the water and cream, bring to the boil and leave to cool.

2. Mix the salmon and panga fillet pieces with the Dry Glaze Green Herbs and leave to marinate. Place on a baking tray and cook gently in an oven or combi-steamer. Leave to cool.

3. Mix the pasta with the sauce, vegetable and finally add the fish carefully.

4. Arrange in an attractive dish and sprinkle with a little chopped dill.