Finally, spring is on its way! Nature is awakening from its slumber, blooming crocuses, daffodils & co. are cheerfully replacing the gray-brown of winter, birdsong is helping acoustically and the sun's rays are gaining more and more strength and warmth. We look forward to the outdoors, the light, the reawakened energy. Our fresh spring recipes are the perfect way to get into the culinary mood. Enjoy the taste of spring!

Spring fish stew

Ingredients:

2 tsp fennel seeds
2 leek stalks
2 tbsp olive oil
300 gram fennel bulbs
5 tablespoons lime juice
800 milliliters chicken stock
1 bunch tarragon
600 gram cod fillets
pepper
100 grams baby spinach
100 gram whipped cream
200 grams frozen peas

Preparation: Finely crush the fennel seeds in a mortar. Clean the leek, cut into thin rings and rinse again. Heat the oil in a pan, sauté the leek and fennel seeds for 10 minutes over a medium heat, season with salt. Clean the fennel bulbs, set aside the green parts and cut the fennel into 1 cm cubes. Add the diced fennel to the pan, add the lime juice and simmer for 1-2 minutes without the lid. Pour in the stock and cook with the lid on for about 10 minutes over a medium heat. Rinse the tarragon, pat dry, pick off the leaves and roughly chop. Rinse the cod, pat dry and cut into pieces about 4 cm in size. Season with salt and pepper. Rinse the spinach and add to the stew together with the cream, half the tarragon and the peas. Bring everything to the boil briefly. Place the pieces of fish on top of the vegetables in the stew. Cover and simmer over a low heat for a further 6 minutes. Season the fish stew to taste with salt and pepper. Serve with toasted garlic bread.

Spring carrots from the Orient

Ingredients:

Orange dip:
1 organic orange
salt
200 g soy yogurt
Ginger carrots:
800 g bunched carrots (with greens)
salt
50 g ginger (fresh)
100 ml carrot juice
3 tbsp orange juice
2 tbsp oil
5 stalks of peppermint
spiced millet:
50 g pistachios (roasted, salted, in the shell)
1 salted lemon*
2 shallots
2 tablespoons oil
2 tsp harissa
salt
250 g millet
4 dates (80 g)

*Recipe for salted lemons

Ingredients (for 1 jar of salted lemons):
8 small, thin-skinned organic lemons
5 bay leaves
1 tsp black peppercorns
80 g coarse sea salt
60 ml olive oil

Preparation: 5 Wash the lemons with hot water and rub dry. Cut off the tops and make a crosswise cut into the flesh. Wash the bay leaves and pat dry. Coarsely crush the pepper. Place coarse sea salt in the incisions in the lemons and press the fruit firmly into the preserving jar. The lemons should draw juice. Sprinkle the rest of the salt, bay leaves and pepper in between. Close the jar and place in the fridge for 24 hours. Shake in between. Squeeze the remaining lemons and pour the juice into the preserving jar, making sure the lemons are not completely covered. Shake well and fill with olive oil until everything is covered. Leave to infuse in a dark place for at least 4 weeks. Store in a cool, dark place for at least 12 months, once opened it will keep for approx. 6 months. Store in the refrigerator.

Buckwheat blini with roasted rhubarb

Ingredients:

250 g buckwheat flour
salt
150 ml lukewarm milk
15 g fresh yeast
3.5 tbsp sugar
350 g rhubarb
40 g butter
1 teaspoon fennel seeds
125 ml rhubarb juice
100 g fresh grated Parmesan cheese
50 g clarified butter
23 sage leaves
50 g hazelnut flakes

Preparation: Mix the flour with ½ teaspoon of salt in a mixing bowl. Pour the milk into a bowl, crumble in the yeast, add 1 teaspoon of sugar and mix until smooth. Add to the flour and mix with the beaters of a mixer until smooth. Cover and leave to rise for approx. 35 minutes. Clean the rhubarb and cut into 4-5 cm long pieces and approx. 5 mm thick strips. Heat the butter in a non-stick frying pan and fry the rhubarb over a medium heat. Add the fennel seeds, a pinch of salt and the remaining sugar. Fry briefly, pour in the rhubarb juice, simmer for 1-2 minutes and set aside. Preheat the oven to 100 degrees (fan oven 80 degrees). Stir the parmesan into the batter. Heat the clarified butter in batches in a large non-stick frying pan. Add four blobs of batter to each pan, top each with 1 sage leaf and 1 teaspoon of hazelnut flakes. Fry the blini over a medium heat until golden brown on both sides. Keep the finished blini warm in the oven. Arrange on plates with the rhubarb and serve.