INGREDIENTS: 4 salmon steaks, 1 inch thick 4 Tbs. olive oil juice from 2 lemons 2 Tbs. fresh dill, chopped 4 shallots, finely chopped 2 cloves garlic, mashed
1 Wash the salmon steaks gently in cold water, then dry in paper towels. Season them with salt and freshly ground black pepper. Place the steaks in a glass dish. Pour on the oil and lemon juice, then add the dill, shallots, and garlic. Leave the salmon to marinate in the fridge, covered, for about 1 hour. 2 Preheat the broiler in your oven. Place the fillets on a baking sheet and put some of the marinade on top of each. Broil for 10 minutes till golden. Serve with lemon wedges.
INGREDIENTS: 1 medium loaf of hard bread, dark rye or pumpernickel 8 cups water or broth 1 tsp crushed caraway seeds 1 Tbs butter 1/4 cup of heavy cream 2 egg yolks 2 Tbs fresh parsley, chopped
1 Cube the bread and place it in a large pot. Add the broth or water, caraway seeds, salt, and freshly ground black pepper to taste. Bring slowly to a boil and then reduce the heat. Simmer uncovered for approximately 15 minutes but not so long as to allow the bread to dissolve completely. 2 Puree the soup in a food processor or pass through a strainer. Mix the cream with the butter and egg yolk and whisk into the soup to thicken it and add richness. Heat through but do not boil. Add salt and parsley to taste.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands.
Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game are served. Fish is rare, with the occasional exception of fresh trout, and carp, which is served at Christmas.
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