Spring Dishes To Awaken The Taste And Mood

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Spring is almost here. The whole earth is thirsty for freshness and color. The first buds can already be seen on the trees and soon the spring flowers will appear, which will color the whole nature with mood. And along with all this, it's time for the first fresh vegetables and spring dishes we've been dreaming of all winter.

Leeks and cabbage gently give way to light green vegetables, fresh potatoes and carrots, fresh aromatic spices and the first asparagus… A spring vegetables will be ideally combined with fish, eggs or cereals. Not far off is the time when we will meet the first strawberries and cherries on the table.

With spring and nature, the desire for delicious food and bold experiments in the kitchen awakens. Fresh crispy hot and cold salads, aromatic oils for pate slices with fresh vegetables, salty cakes, stewed chicken with herbs and spices, roast lamb, roast chicken according to an old recipe…

Let's celebrate with food and finesse the onset of these warmer and longer smiling days.

Here are two ideas we can use to do this:

Spring chicken breast with horseradish

This spring flower recipe is perfect to create real pleasure without weighing you down for a moment. It is made from chicken breasts filled with fresh spices, parsley and horseradish, which are then rolled into swamps and prepared in a little broth and a mixture of fresh vegetables. Finally, everything is served in a sauce of herbs and mustard.

To prepare this fantastic dish, you will need to take a little more than an hour, but the result will be worth it. For 6 servings you will need 6 chicken breasts, 900 g of fresh vegetables - carrots, turnips, celery, sweet peas, a bunch of parsley, wild chervil, two fresh onions, 2 cubes of vegetable broth, 1 teaspoon of grated horseradish, 20 g of mustard, 5 g butter, salt and pepper.

Preparation begins with boiling in two liters of water the cubes of broth and peeled vegetables. After about 20 minutes of cooking, they are removed from the heat, but kept warm.

Melt the butter and chopped green onions, add the parsley, stir, salt, add the red pepper and add a little horseradish.

Dip chicken breasts in this mixture and wrap them in cling film. Boil the broth again, dip the breasts and cook for 15 minutes. Then remove from the heat, but leave them in the broth for 10 minutes.

Remove the foil. Take about 100 g of the broth and reduce it to about 30 by boiling it over a hot fire. Add the mustard and the remaining horseradish. Serve by garnishing the breasts with vegetables.

Warm salad with turbot and green vegetables

Celebrate spring with this warm salad, which pays homage to seasonal products. It is made from turbot, boiled in broth and combined with arugula, green beans, fresh peas, green onions, vinegar, olive oil and mustard.

It will take you about half an hour to prepare it for 4 people. For it you will need about 800 g of turbot, 200 g of peas and green beans, a bunch of green onions, 6 tablespoons of olive oil, a teaspoon of mustard, another apple cider vinegar, 2 liters of broth. For flavoring you will need another liter of water, a few pieces of fish to taste, an onion, carrot, 3 grains of black pepper, 6 g of coarse sea salt.

First, prepare the dressing - wash the pieces of fish bought for him in cold water, soak it for 15 minutes, then boil it in a liter of salted water flavored with onions and carrots. Cook for about 30 minutes. Then boil the peas and green beans so that they are crispy, chop the onion, wash the arugula. Then cook the turbot for 10 minutes in the broth. It should not boil, but only boil slightly. Then clean it while it is still warm and divide it between the plates.

Boil the dressing until it thickens, add mustard, olive oil and vinegar. Put the crispy ones on the plates green vegetables, chopped onion and arugula. Add the pieces of turbot, season with the dressing and serve.