Our recipes

Kibbles with potato wedges and aoili on tomato salad



250g FEMEG Kibbelings (1 package)
10 small jacket potatoes, unpeeled and quartered
1 tablespoon Dijon mustard
4 tomatoes
1 tablespoon parsley finely chopped
1 tablespoon rosemary finely chopped
1 red onion
1 garlic salt
50g pitted black olives
1 tablespoon lemon juice
1 tablespoon of olive oil
For the Aoili:
100 g of curd cheese
100 g cream fraiche
100 g mayonnaise
2 cloves of garlic pressed
2 pinches of paprika, noble sweet
salt, pepper


Defrost the wild salmon steaks, rinse and pat dry. Mix coriander, rosemary, lemon juice, lemon peel, garlic, olive oil, salt and pepper together and leave to stand for 15 minutes. Rub the wild salmon steaks from both sides with this marinade and put them in the fridge for about ½ hour. Prepare the vegetables as follows: Cut the courgettes lengthwise into slices, season 2 tablespoons of olive oil with pressed garlic and a little salt. Spread the zucchini slices with it and let them marinate. Wash and clean the spring onions, clean the mushrooms, remove the stalk, wash the tomatoes, possibly halve them. Now grill the marinated wild salmon steaks from each side for about 6-8 minutes (depending on thickness). Also grill the vegetables carefully until they are firm to bite. Spread the spring onion and mushrooms with herb butter after grilling. Brush the slices of courgette with their marinade after grilling, halve the tomatoes and sprinkle with oregano. As a side dish we recommend a light salad and ciabatta.


60 minutes

Difficulty level