{"title":"Fish Spreads \u0026 Pastes","description":"\u003cp\u003eA small dab on a slice of white bread, a few drops of lemon on top, a glass of chilled Vinho Verde alongside. Fish pâtés are the simplest amuse-bouche a well-stocked pantry can provide.\u003c\/p\u003e\n\n\u003ch2\u003eJose Gourmet – the beautiful cans from Portugal\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eJose Gourmet\u003c\/strong\u003e cans are among the most beautiful on the shelf. What's inside lives up to the packaging: sardine pâtés, tuna creams, anchovy spreads – all with clear recipes.\u003c\/p\u003e\n\n\u003ch2\u003eOlasagasti and Briosa\u003c\/h2\u003e\n\n\u003cp\u003eFrom the Basque Country, \u003cstrong\u003eOlasagasti\u003c\/strong\u003e and \u003cstrong\u003eBriosa\u003c\/strong\u003e bring their variations with a high fish content and few ingredients. Ideal on bread, as a dip, or as a base for sauces.\u003c\/p\u003e\n\n\u003cblockquote\u003eFish pâtés belong on every good aperitif table.\u003c\/blockquote\u003e\n\n\u003ch2\u003eConserverie Jean de Luz and la belle-iloise\u003c\/h2\u003e\n\n\u003cp\u003eFrom France come \u003cstrong\u003eConserverie Jean de Luz\u003c\/strong\u003e and again \u003cstrong\u003ela belle-iloise\u003c\/strong\u003e. Both work directly on the coast and process what is freshly landed in the morning.\u003c\/p\u003e\n\n\u003cp\u003eHere you will find fish pâtés, spreads, and pastes – sorted by fish type and manufacturer.\u003c\/p\u003e","products":[{"product_id":"cruscana-hummerbutter","title":"Lobster butter","description":"\u003ch2\u003eCruscana Lobster Butter – Beurre de Homard\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCruscana Lobster Butter\u003c\/strong\u003e is an essential part of traditional French cuisine. This delicate lobster butter is a delicious cream made from exquisite lobster (24%) and other fish, milk, and butter. It is delicately seasoned with salt, cayenne pepper, and mustard. \u003c\/p\u003e\n\u003cp\u003eSurprise your guests with a special hors d'œuvre for an aperitif: lobster butter on toast or crackers. It tastes great mixed with crème fraîche on small savory cream puffs, with vegetable sticks, or tortilla chips. Cruscana Lobster Butter is excellent for refining fish soups and seafood sauces. Mixed with ricotta, you can use it to fill tortellini or enhance a creamy seafood risotto.\u003c\/p\u003e\n\u003cp\u003eThese delicate creations taste best on crusty baguette or fresh bread. Aromatic, savory, and subtly seasoned – a wonderful aperitif with a chilled glass of French wine. \u003c\/p\u003e\n\u003ch3\u003eCruscana – Beurre de Homard\u003c\/h3\u003e\n\u003cp\u003eThe Cruscana adventure began in 1965 when Denise and Gilbert Jouneau prepared shellfish butter in their pavilion in a Parisian suburb, following the recipe of the famous gastronome Auguste Escoffier, which found enthusiastic buyers. Sixty years later, the small brand Cruscana is still independent, family-owned, and typically French. The number of lovers of their fine fish creams, such as lobster butter, has grown. Crab butter, shrimp butter, and salmon butter are now also available in the best delicatessens, alongside the Beurre de Homard.\u003c\/p\u003e","brand":"Cruscana","offers":[{"title":"100 g","offer_id":56361500541254,"sku":"048DAN104468","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-hummerbutter-beurre-de-homard_ef24d7d2-50ea-42d7-96e5-08569eebd97a.jpg?v=1776146803"},{"product_id":"jean-de-luz-makrelencreme-mit-zwiebeln","title":"Mackerel spread with onions","description":"\u003ch2\u003eMackerel Rillettes with Onions – Terrine de Maquereau – by Jean de Luz \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003emackerel rillettes with garlic\u003c\/strong\u003e, Terrine de Maquereau, by \u003cstrong\u003eJean de Luz\u003c\/strong\u003e, are wonderfully aromatic and spreadable. This mackerel fish cream is ideal as an aperitif, on toast, or as a side dish to a salad! Just as you like it best.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe mackerel are fished off the coast of the Basque Country and cleaned by hand. The mackerel fillets are cooked separately and refined with organic onions. The mackerel rillettes are seasoned with Piment d'Espelette, which gives this fish cream a fruity, slightly smoky spiciness. \u003c\/p\u003e\n\u003ch3\u003eMackerel Rillettes – Terrine de Maquereau\u003c\/h3\u003e\n\u003cp\u003eThe terrines at Jean de Luz are handcrafted with love, using only wild-caught mackerel and organic, good, and local ingredients. \u003c\/p\u003e\n\u003cp\u003eThe advantage of glass packaging: it is resealable and can be kept in the refrigerator for two weeks after opening. Furthermore, it is plastic-free, and the lids are guaranteed Bisphenol and ESBO free. \u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz terrines contain no preservatives, flavor enhancers, artificial colors, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the mackerel. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eNet weight 85g\u003c\/p\u003e\n\u003cp\u003eOrganic control body FR-BIO-010 – EU Agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"3 oz","offer_id":56364297519430,"sku":"048JdL00007","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-makrelencreme-mit-zwiebeln_ed333977-4ed4-4d06-bb56-82b7e3d5eb1e.jpg?v=1776146708"},{"product_id":"jean-de-luz-sardinencreme-mit-knoblauch","title":"Sardine Pâté with Garlic","description":"\u003ch2\u003eSardine Spread with Garlic – Terrine de Sardines à l'ail – by Jean de Luz \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003esardine spread with garlic\u003c\/strong\u003e, Terrine de Sardines à l'ail, by \u003cstrong\u003eJean de Luz\u003c\/strong\u003e, is wonderfully aromatic and spreadable. This makes the sardine spread ideal as an aperitif, on toast, or as an accompaniment to a salad! Just the way you like it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sardines are fished in winter à la bolinche (near the coast) when they are fully grown, making them larger and less fatty. The sardine fillet is cooked separately and refined with organic garlic, which has been fried in oil beforehand. The sardine spread, inspired by a local recipe, is subtly seasoned and pleasant in taste. \u003c\/p\u003e\n\u003ch3\u003eSardine Spread – Terrine de Sardines\u003c\/h3\u003e\n\u003cp\u003eThe terrines at Jean de Luz are handcrafted with love, using only wild-caught sardines and organic, good, and local ingredients. \u003c\/p\u003e\n\u003cp\u003eThe advantage of glass packaging: it is re-sealable and, after opening, can be stored in the refrigerator for two weeks. Additionally, it is plastic-free, and the lids are guaranteed Bisphenol and ESBO free. \u003c\/p\u003e\n\u003cp\u003eJean de Luz terrines are free from preservatives, flavor enhancers, colorings, and industrial sugar. The ingredient list is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the sardines. Ultimately, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eNet weight 85g\u003c\/p\u003e\n\u003cp\u003eOrganic Control Body FR-BIO-010 – EU Agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"3 oz","offer_id":56364297584966,"sku":"048JdL00006","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-sardinencreme-mit-knoblauch_ae06930e-7602-44d2-b949-8a6ae7ecb591.jpg?v=1776146709"},{"product_id":"briosa-gourmet-lachs-pate-75g","title":"Salmon Pâté","description":"\u003ch2\u003eBriosa Gourmet – Salmon Pâté \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBriosa Gourmet Salmon Pâté\u003c\/strong\u003e is a fine cream made from freshly caught salmon from Portugal. Hand-processed and refined with olive oil, tomato, and spices into an aromatic fish mousse. Super delicious on crispy bread or with salad, on an appetizer platter. \u003c\/p\u003e\n\u003ch3\u003eBriosa Gourmet – Salmon Pâté from Portugal \u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet was founded in 1912 in Figuera da Foz, a small port town between Porto and Lisbon. \u003c\/p\u003e\n\u003cp\u003eThe family business, with its long tradition in producing canned fish, places particular emphasis on the quality and freshness of its pickled sardines. It's no coincidence that the production facility is ideally located directly in the fishing port, where fresh fish can be delivered daily without long transport routes. Diligent hands clean and fillet the sardines before they are processed with olive oil, tomato sauce, and a finely seasoned spice blend into a fine fish cream or salmon pâté. Even the wrapping in the beautiful paper with patterns of the Azulejo tiles, so typical of Portugal, is done quickly and skillfully by hand. This is how the finest canned fish from Portugal is created.\u003c\/p\u003e","brand":"Briosa Gourmet","offers":[{"title":"75 g","offer_id":56364318589254,"sku":"048MED023","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/briosa-gourmet-lachs-pate_ca1c209c-ed51-4396-beba-f6d1bd6ed3d7.jpg?v=1776146877"},{"product_id":"la-belle-iloise-hummermousse-mit-cognac","title":"Lobster Mousse with Cognac","description":"\u003ch2\u003eLa belle iIoise – Lobster Mousse with Cognac – 60g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa belle iloise Lobster Mousse\u003c\/strong\u003e with Cognac is a fine shellfish cream with exquisite lobster. The great fish pâtés from Conserverie Belle Iloise in Brittany are harmonious recipes, for which the best fish and high-quality ingredients are used. Fine creations like this lobster mousse enhanced with cognac taste best on crispy baguette or fresh bread, but are also recommended with salad. Aromatic, spicy, and subtly seasoned - a wonderful aperitif with a cool glass of French wine. \u003c\/p\u003e\n\u003ch3\u003eLa Belle Iloise – Fish Pâtés from Quiberon\u003c\/h3\u003e\n\u003cp\u003eLa Belle Iloise is a family business on the Breton Atlantic coast in northern France, whose name is famous far beyond France's borders for its special canned fish. Founded in 1932 by Georges Hilliet not far from the fishing port of Quiberon, high-quality, freshly caught fish have been traditionally cleaned, deboned, and finally canned by nimble hands for more than 85 years. Here, the traditional craft of the Conserverie, the production of canned fish, is passed down from generation to generation and thus preserved. After all, canning is a really good way to preserve fish, such as sardines, tuna, mackerel, and lobster, without preservatives or artificial additives, while maintaining high quality.\u003c\/p\u003e\n\u003cp\u003eToday, the founder's granddaughter, Caroline Hilliet Le Branchou, manages La Belle Iloise, which employs between 400-800 people depending on the season. Conserverie La Belle-Iloise has remained a family business that, as before, values the quality of its products and working conditions. Caroline continues it with the same philosophy and love for good products, without sacrificing innovation, thus developing new, creative products. The many recipes make La Belle Iloise unique, whether with high-quality cold-pressed olive oil, with lemon, green pepper, olive tapenade, Bayonne ham, or in Muscadet wine, all are a delicacy and, in their beautiful, nostalgic cans, also a visual delight. In addition to the classic sardine cans, La belle iloise also offers fish soups and fish pâtés such as the lobster mousse with cognac.\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"60 g","offer_id":56364321276230,"sku":"048LAB021","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/belle-iloise-hummermousse-mit-cognac_626bc764-d82d-484c-915b-540be37af288.jpg?v=1776146896"},{"product_id":"la-belle-iloise-lachscreme-mit-estragon","title":"Salmon spread with tarragon","description":"\u003ch2\u003eLa belle iIoise – Salmon Cream with Tarragon – 60g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa belle iloise Salmon Cream with Tarragon\u003c\/strong\u003e is a fine fish mousse with aromatic salmon. The excellent fish terrines from Conserverie Belle Iloise in Brittany are harmonious recipes, using the best fish and high-quality ingredients. Fine creations like this salmon cream with tarragon taste best on crusty baguette or fresh bread, but are also recommended with salad. Aromatic, spicy, and finely seasoned - a delightful appetizer with a cool glass of French wine.\u003c\/p\u003e\n\u003ch3\u003eLa Belle Iloise – Fish Terrines from Quiberon\u003c\/h3\u003e\n\u003cp\u003eLa Belle Iloise is a family business on the Breton Atlantic coast in northern France, whose name is famous far beyond France's borders for its special canned fish. Founded in 1932 by Georges Hilliet not far from the fishing port of Quiberon, high-quality, freshly caught fish have been traditionally cleaned, deboned, and finally canned there by nimble hands for over 85 years. Here, the traditional craft of the Conserverie, the production of canned fish, is passed down from generation to generation and thus preserved. After all, canning is a really good way to preserve fish such as sardines, tuna, mackerel, and lobster without preservatives or artificial additives, while maintaining high quality.\u003c\/p\u003e\n\u003cp\u003eToday, the founder's granddaughter, Caroline Hilliet Le Branchou, heads La Belle Iloise, which employs between 400-800 people depending on the season. Conserverie La Belle-Iloise has remained a family business that, as before, values the quality of its products and working conditions. Caroline continues it with the same philosophy and love for good products, without sacrificing innovation, so new, creative products are developed. The many recipes make La Belle Iloise unique, whether with high-quality cold-pressed olive oil, with lemon, green pepper, olive tapenade, Bayonne ham, or in Muscadet wine, all are a delicacy and a visual delight in their beautiful, nostalgic cans. In addition to classic sardine cans, La belle iloise also offers fish soups and fish terrines.\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"60 g","offer_id":56364321407302,"sku":"048LAB020","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/belle-iloise-lachscreme-mit-estragon_5fbe9106-16de-4689-9850-da61afac8e74.jpg?v=1776146897"},{"product_id":"olasagasti-thunfisch-sardellen-creme-110g","title":"Tuna Anchovy Spread","description":"\u003ch2\u003eOlasagasti – Tuna Anchovy Spread\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOlasagasti Tuna Anchovy Spread\u003c\/strong\u003e is a savory spread for bread or a fine sauce for Vitello Tonnato. This delicious fish spread, with 56% tuna mixed with good olive oil and 10% anchovies, is a heavenly combination that harmonizes finely with toasted white bread and a dry glass of white wine, or makes a good base for Vitello Tonnato with thinly sliced, pink veal and aromatic capers. The fine fish mousse, Crema de Atun e Anchoas, is also fantastic as a sandwich spread.\u003c\/p\u003e\n\u003ch3\u003eFine Fish Spread – by Olasagasti\u003c\/h3\u003e\n\u003cp\u003eOlasagasti is known for the best canned fish from Spain. For over 100 years, flavorful, juicy, tender tuna has been processed from dolphin-friendly catches. Only between June and November is tuna hand-fished in the clean waters of the Bay of Biscay. It is then processed fresh and traditionally, meaning hand-cut into compact pieces, gently cooked, and preserved in good olive oil.\u003c\/p\u003e\n\u003cp\u003eAll Olasagasti products, like this Tuna Anchovy Spread, are preserved without additives or preservatives and are free of dyes.\u003c\/p\u003e\n\u003cp\u003eLet yourself be inspired by the fine taste and great quality of the Tuna Anchovy Spread and try the Olasagasti Crema de Atun e Anchoas!\u003c\/p\u003e\n\u003cp\u003eJar – 110g\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"110 g","offer_id":56364413288774,"sku":"048LAG010","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/olasagasti-thunfisch-sardellen-creme-110g_e51c5bdd-84c5-4e84-93d5-50a350c34585.jpg?v=1776147269"},{"product_id":"briosa-gourmet-makrelen-pate-75g","title":"Mackerel Pâté","description":"\u003ch2\u003eBriosa Gourmet – Mackerel Pâté\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBriosa Gourmet Mackerel Pâté\u003c\/strong\u003e is a delicate fish cream made from freshly caught mackerel from Portugal. Hand-processed and refined with olive oil, paprika, and tomato into an aromatic fish mousse. Great as an aperitif on crackers, super delicious on crusty bread.\u003c\/p\u003e\n\u003ch3\u003eBriosa Gourmet – Mackerel Pâté from Portugal\u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet was founded in 1912 in Figueira da Foz, a small port town between Porto and Lisbon. This family business with a long tradition in fish canning places particular emphasis on the quality and freshness of its preserved sardines. It is no coincidence that the production facility is ideally located directly at the fishing port, where fresh fish can be delivered daily without long transport routes. Diligent hands clean and fillet the sardines before they are processed with olive oil, tomato sauce, and a finely seasoned spice mixture into a delicate fish cream or mackerel pâté. Even the wrapping in the pretty paper with patterns of the Azulejo tiles so typical of Portugal is skillfully and swiftly done by women's hands. This is how the finest fish preserves from Portugal are created.\u003c\/p\u003e","brand":"Briosa Gourmet","offers":[{"title":"75 g","offer_id":56364425183558,"sku":"048MED022","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/briosa-gewuerzte-makrele-pate_d5d36122-d463-4c79-bffd-92190da751e9.jpg?v=1776147350"},{"product_id":"briosa-gourmet-sardinen-pate-75g","title":"Sardine Pâté","description":"\u003ch2\u003eBriosa Gourmet – Fine Sardine Pâté \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBriosa Gourmet Sardine Pâté\u003c\/strong\u003e is a fine cream made from freshly caught sardines from Portugal. Hand-processed and cooked down with olive oil, tomato, and spices into an aromatic fish mousse. Super delicious on crusty bread, great as a dip with crackers for wine or beer. \u003c\/p\u003e\n\u003ch3\u003eBriosa Gourmet – Sardine Pâté from Portugal \u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet was founded in 1912 in Figuera da Foz, a small port town between Porto and Lisbon. The family business, with a long tradition in producing canned fish, places particular emphasis on the quality and freshness of its preserved sardines. It is no coincidence that production is ideally located directly at the fishing port, where fresh fish can be delivered daily without long transport routes. Diligent hands clean and fillet the sardines before they are processed with olive oil, tomato sauce, and a finely seasoned spice blend into a fine fish cream or sardine pâté. Even the wrapping in the beautiful paper with patterns of the Azulejo tiles so typical of Portugal is skillfully and swiftly done by hand. This is how the finest canned fish from Portugal is created.\u003c\/p\u003e","brand":"Briosa Gourmet","offers":[{"title":"75 g","offer_id":56364425347398,"sku":"048MED021","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/briosa-sardine-pate_b2627c3c-d745-41c6-992e-652d8378a4df.jpg?v=1776147351"},{"product_id":"briosa-gourmet-thunfisch-pate-75g","title":"Tuna Paté","description":"\u003ch2\u003eBriosa Gourmet – Tuna Paté with Tomato\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eBriosa Gourmet Tuna Paté\u003c\/strong\u003e is a delicate cream made from freshly caught tuna from Portugal. Hand-processed tuna mousse flavored with olive oil, tomato, and spices. Delicious on crispy bread.\u003c\/p\u003e\n\u003ch3\u003eBriosa Gourmet – Tuna Paté from Portugal\u003c\/h3\u003e\n\u003cp\u003eBriosa Gourmet was founded in 1912 in Figuera da Foz, a small port town between Porto and Lisbon. This family business, with a long tradition in canned fish production, places particular emphasis on the quality and freshness of its preserved sardines. It's no coincidence that their production facility is ideally located directly at the fishing port, where fresh fish can be delivered daily without long transport routes. Diligent hands clean and fillet the sardines before they are processed into a delicate fish cream or tuna paté with olive oil, tomato sauce, and a finely balanced spice blend. Even the wrapping in the attractive paper, featuring the typical Portuguese Azulejo tile patterns, is skillfully and swiftly done by hand. This is how the finest canned fish from Portugal is created.\u003c\/p\u003e","brand":"Briosa Gourmet","offers":[{"title":"75 g","offer_id":56364425478470,"sku":"048MED020","price":3.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/briosa-thunfisch-pate_7df2903f-489a-41e5-8b90-c63c183322e4.jpg?v=1776147352"},{"product_id":"jos-gourmet-pikante-makrelen-mousse-75g","title":"Spicy Mackerel Mousse","description":"\u003ch2\u003eSpicy Mackerel Mousse – by José Gourmet Portugal\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSpicy Mackerel Mousse\u003c\/strong\u003e from \u003cstrong\u003eJosé Gourmet\u003c\/strong\u003e is the art of canned fish from Portugal, inside and out. Inside, a spicy mackerel mousse refined with piri piri, and on the outside, it is artfully and innovatively packaged with an illustration by Alexandre Coxo.\u003c\/p\u003e\n\u003cp\u003eThe spicy mackerel mousse is a fine fish pâté that tastes wonderful on good bread, but also with salad or antipasti, with vegetables or with rice. You can conjure up artful small canapés with it or give the pretty can with the delicious fish cream as a gift to friends.\u003c\/p\u003e\n\u003ch3\u003eJosé Gourmet – Mackerel Mousse from La Gondola\u003c\/h3\u003e\n\u003cp\u003eFounded in the 1930s by Italians, La Gondola is one of the oldest fish canning manufacturers in Portugal. La Gondola is a prime example of perseverance and careful work with an unwavering focus on the best quality.\u003c\/p\u003e\n\u003cp\u003eLa Gondola canned fish are produced using the traditional pre-cooked method. Here, fresh fish caught off the Portuguese Atlantic coast is first pre-cooked and not placed raw into the can. This guarantees the highest quality and best taste. For this aromatic fish pâté, fresh mackerel is cooked together with olive oil and tomatoes and seasoned with spices and vinegar.\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"75 g","offer_id":56364510380358,"sku":"048LAG008","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jose-gourmet-makrele_f77c2512-b2e8-456f-8691-ac94d3e74824.jpg?v=1776147643"},{"product_id":"jos-gourmet-forellen-mousse-mit-portwein-75g","title":"Trout Mousse with Port Wine","description":"\u003ch2\u003eTrout Mousse with Port Wine – José Gourmet\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTrout Mousse with Port Wine\u003c\/strong\u003e by \u003cstrong\u003eJosé Gourmet\u003c\/strong\u003e is the art of canned fish from Portugal, inside and out. Inside, a fine trout mousse refined with port wine is hidden; outside, it is artfully and innovatively packaged with an illustration by Ana Pereira.\u003c\/p\u003e\n\u003cp\u003eThe Trout Mousse with Port Wine is a fine fish pâté that tastes wonderful on good bread, but it is also a delight with salad or antipasti, vegetables, or rice. You can conjure up artful small canapés with it or give the pretty tin with the delicious fish spread as a gift to friends.\u003c\/p\u003e\n\u003ch3\u003eJosé Gourmet – Trout Mousse by La Gondola\u003c\/h3\u003e\n\u003cp\u003eFounded in the 1930s by Italians, La Gondola is one of the oldest canned fish manufacturers in Portugal. La Gondola is the successful prime example of perseverance and meticulous work with an everlasting focus on the best quality.\u003c\/p\u003e\n\u003cp\u003eLa Gondola canned fish is produced using the traditional pre-cooked method. Here, fresh fish caught off the Portuguese Atlantic coast is first pre-cooked and not raw before being placed in the can. This guarantees the highest quality and best taste. For this fish pâté, fresh trout is cooked with olive oil and tomatoes and seasoned with spices, port wine, and vinegar.\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"75 g","offer_id":56364510544198,"sku":"048LAG007","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/la-gondola-forellen-mousse-portwein_bb0459ae-0b8d-42ba-88d3-bf107c5dd36f.jpg?v=1776147644"},{"product_id":"jos-gourmet-thunfisch-mousse-75g","title":"Tuna Mousse","description":"\u003ch2\u003eTuna Mousse – fine fish spread by José Gourmet\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTuna Mousse\u003c\/strong\u003e by \u003cstrong\u003eJosé Gourmet\u003c\/strong\u003e is a work of art from Portugal, both inside and out. Inside, there is a fine tuna spread enhanced with red pepper; outside, it is artfully and innovatively packaged with an illustration by Monica Correia.\u003c\/p\u003e\n\u003cp\u003eThe tuna mousse is a fine fish pâté that tastes wonderful on good bread, but also with salad or antipasti, with vegetables or rice. You can conjure up artful small canapés with it, or give the pretty tin with the delicious fish spread as a gift to friends. Delicious as an aperitif snack.\u003c\/p\u003e\n\u003ch3\u003eJosé Gourmet – Tuna Mousse by La Gondola\u003c\/h3\u003e\n\u003cp\u003eFounded in the 1930s by Italians, La Gondola is one of the oldest fish canning manufacturers in Portugal. La Gondola is the successful prime example of persistence and meticulous work with a constant focus on the best quality.\u003c\/p\u003e\n\u003cp\u003eLa Gondola canned fish is produced using the traditional pre-cooked method. Here, fresh fish caught off the Portuguese Atlantic coast is first pre-cooked and not placed raw in the can. This guarantees the highest quality and best taste. For this fish pâté, fresh tuna is cooked with olive oil and tomatoes and seasoned with spices and vinegar.\u003c\/p\u003e","brand":"Jose Gourmet","offers":[{"title":"75 g","offer_id":56364510609734,"sku":"048LAG006","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jose-gourmet-mousse-thunfisch_30bf9b24-3546-4ceb-b3b6-80a1eea91d54.jpg?v=1776147645"},{"product_id":"cruscana-raeucherlachsbutter","title":"Smoked salmon butter","description":"\u003ch2\u003eCruscana Smoked Salmon Butter. One third smoked salmon, twelve percent butter, six ingredients.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoked salmon butter\u003c\/strong\u003e is a spreadable salmon cream from Herblay near Paris, made from smoked Atlantic salmon, milk, and butter. Not a cream cheese spread, no mousse with a cream topping, no paste with fish flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSmoked salmon butter\u003c\/strong\u003e is a French salmon cream from the Cruscana manufacturer, consisting of 33 percent smoked salmon, milk, and 12 percent butter. There are evenings when guests ring the doorbell half an hour too early. A jar from the fridge, a knife, a handful of toast points – two minutes later, something that looks prepared is on the table. The manufacturer developed this cream in the sixties precisely for such moments.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, butter, and a hint of paprika\u003c\/h3\u003e\n\n\u003cp\u003eThe smoked salmon butter is the mildest of the four Cruscana creams and the only one without mustard and cayenne. In the jar, it appears pale salmon pink and completely homogeneous. The texture is velvety and melting, without any fibers.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the smoke comes first, warm and round rather than sharp. Then the butter takes over and carries the aroma for a long time. The paprika remains in the background, providing color in the taste, not sharpness.\u003c\/p\u003e\n\n\u003cp\u003eIt is measurably salty, with 1.40 grams of salt per 100 grams. This seasoning is intentional. It should carry the cream even when spread thinly on neutral white bread.\u003c\/p\u003e\n\n\u003cp\u003eDirectly from the fridge, it appears firm and closed. Let the jar sit for ten minutes, then the smoke opens up noticeably. At about 14 degrees Celsius, it reaches the point where it can be spread without melting.\u003c\/p\u003e\n\n\u003cp\u003eWith 211 kilocalories per 100 grams, it is in the upper range of the series. This is the price for the butter content, which is what transports the smoke in the first place. Flavor compounds from smoking are fat-soluble, not water-soluble.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting chunky salmon cream will be disappointed. Cruscana processes the mass until it is completely smooth. Visible pieces of fillet are not intended here, and that is a decision for spreadability.\u003c\/p\u003e\n\n\u003ch3\u003eSmoked salmon butter on blinis and in pasta sauce\u003c\/h3\u003e\n\n\u003cp\u003eA scant teaspoon per blini is enough; more will overpower the smoke instead of showcasing it. Place a dollop on warm buckwheat blinis and top with a sprig of dill. A few grains of \u003ca href=\"\/en\/products\/fleur-de-sel-de-guerande-le-paludier-125g\"\u003eFleur de Sel de Guérande\u003c\/a\u003e provide the crunch that makes the soft cream truly interesting.\u003c\/p\u003e\n\n\u003cp\u003eIn hot cuisine, it acts as a sauce thickener. Stir two teaspoons into a finished cream sauce for tagliatelle after turning off the heat. The modified cornstarch thickens, and the smoke flavor is retained.\u003c\/p\u003e\n\n\u003cp\u003eWith boiled potatoes and chives, one spoon replaces both butter and side dish in one go. On still-warm scrambled eggs, it melts into a fine layer that distributes the fish throughout the dish. It also works well stirred into mashed potatoes, just be sparing with the salt then.\u003c\/p\u003e\n\n\u003cp\u003eFor a quick dip, mix the cream one-to-one with crème fraîche and a squeeze of lemon. Cucumber sticks, kohlrabi, or chicory leaves pair well with it. Served in a glass, the mixture will keep in the fridge for an evening.\u003c\/p\u003e\n\n\u003cp\u003eIt also works for a sandwich, if you apply it thinly and combine it with cucumber. For a filling for hard-boiled eggs, mix the egg yolk with the cream in a two-to-one ratio. Both are surprisingly good ways to use up leftovers.\u003c\/p\u003e\n\n\u003cp\u003eA dry white wine with clear acidity, such as a Muscadet or a Chablis, pairs well. A Crémant also works, as the carbonation dissolves the buttery film on the palate. You should not serve this cream with robust red wines, as the smoke will lose all its character there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Never boil the cream. Above approximately 70 degrees Celsius, the emulsion of milk and butter separates, and the smoke dissipates. Always stir it in at the end, never at the beginning.\u003c\/p\u003e\n\n\u003ch3\u003eSixty years of manufacture north of Paris\u003c\/h3\u003e\n\n\u003cp\u003eCruscana was founded in 1965 in a suburban pavilion near Paris. Denise and Gilbert Jouneau produced shellfish butter there according to a recipe by Auguste Escoffier. Escoffier had described \"beurres composés\" as a culinary tool in the late 19th century.\u003c\/p\u003e\n\n\u003cp\u003eHerblay is located about twenty kilometers northwest of Paris, on the Seine. The manufacturer there is one of the businesses that operate under the regional origin label of Île-de-France. A family business with twenty people, not a corporate site.\u003c\/p\u003e\n\n\u003cp\u003eThe underlying principle has remained unchanged. Butter is mixed with a main ingredient to give sauces depth at the last moment. What started as a step in haute cuisine comes here ready in a jar.\u003c\/p\u003e\n\n\u003cp\u003eIn 1981, the Jouneaus handed over their business to the Danish importer Knud Hays Thøgersen. A condition was that the recipes remain unchanged. Since 1980, the factory has been located in Herblay in Val-d'Oise, on 2,200 square meters with three production lines and around twenty employees.\u003c\/p\u003e\n\n\u003cp\u003eThe salmon butter is a special case within this assortment. It belongs to the series of \"Beurres de Crustacés\" (Crustacean Butters), although salmon is not a crustacean. It was included because the process is the same.\u003c\/p\u003e\n\n\u003cp\u003eOnly Salmo salar, the Atlantic salmon, is used. It arrives already smoked at the factory and is not smoked a second time there. This explains why the smoky aroma here remains soft and never becomes bitter.\u003c\/p\u003e\n\n\u003cp\u003eThe fish is cooked, pureed, and whipped with butter into a stable emulsion. The nearly thirty preparations of the house are developed in an in-house laboratory by a chef. No dyes or added preservatives are used.\u003c\/p\u003e\n\n\u003ch3\u003eWhy six ingredients are completely sufficient here\u003c\/h3\u003e\n\n\u003cp\u003eThe concise recipe is the actual difference to industrial salmon spreads. Six ingredients, one of which accounts for 33 percent. This leaves no room for the cream to hide behind artificial flavors and thickeners.\u003c\/p\u003e\n\n\u003cp\u003eThe absence of added preservatives has a downside. After opening, the jar belongs in the refrigerator and should be consumed within two days. This cream is not suitable for a supply that has been opened for weeks.\u003c\/p\u003e\n\n\u003cp\u003eWithin the range, it is the gentle entry. The \u003ca href=\"\/en\/products\/cruscana-krabbenbutter\"\u003ecrab butter\u003c\/a\u003e adds a kick with mustard, while the \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003elobster butter\u003c\/a\u003e is noticeably bolder with cayenne. If you like smoke and avoid spiciness, start here.\u003c\/p\u003e\n\n\u003cp\u003eAlso noteworthy is what holds the series together. Four creams, one process, four distinctly different results. Anyone who opens two jars side-by-side will taste the difference without prior knowledge.\u003c\/p\u003e\n\n\u003cp\u003eThe small jar works well as a gift, especially in the three-pack of the series. For an evening for two, 100 grams is plenty. For a buffet with eight people, you'd better plan for two jars.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA cream for unannounced visitors and for all evenings when no more than two minutes should pass between the fridge and the table.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Cruscana","offers":[{"title":"100 g","offer_id":57196459917638,"sku":"048DAN104480","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-raeucherlachsbutter.png?v=1787664123"},{"product_id":"cruscana-krabbenbutter","title":"Crab butter","description":"\u003ch2\u003eCruscana Crab Butter. Brown crab, cod, and the highest butter content in the range.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCrab butter\u003c\/strong\u003e is a French shellfish cream made from brown crab, milk, and butter, produced in Herblay near Paris. No surimi, no North Sea shrimp, no spread with crab flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCrab butter\u003c\/strong\u003e is a spreadable shellfish cream from the Cruscana manufacturer, made with 25 percent brown crab, milk, and 16 percent butter. Shellfish creams are considered an appetizer item, something for toast and small spoons. This one belongs on the stove. In French kitchens, beurre de crabe isn't found next to glasses for guests, but readily available next to the fish stock.\u003c\/p\u003e\n\n\u003ch3\u003eWhat brown crab and butter do on the palate\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is light beige-pink and noticeably firmer than the other three creams. With the first spoonful, the butter content is immediately apparent. At 16 percent, it is the highest in the range.\u003c\/p\u003e\n\n\u003cp\u003eOn the tongue, it melts slower than its three siblings. This is due to the fat content, which remains firmer at refrigerator temperature. Take the jar out ten minutes before serving.\u003c\/p\u003e\n\n\u003cp\u003eThe taste begins nutty and slightly sweet, like cooked crab meat. Then comes the mustard, short and dry, providing a counterpoint to the richness. The paprika keeps the color warm in the mouth without adding heat.\u003c\/p\u003e\n\n\u003cp\u003eA saltiness of 1.40 grams per 100 grams remains in the finish. This saltiness is functional, as it keeps the cream present even in a sauce. Without it, the crab would disappear under cream and stock.\u003c\/p\u003e\n\n\u003cp\u003eAt 202 calories per 100 grams, it is in the middle of the four. However, the saturated fatty acids are higher at 11 grams than its siblings. This is also a direct result of the butter content.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a North Sea shrimp is mistaken. The jar contains Cancer pagurus, the brown crab with strong claws from the Atlantic. Its meat tastes firmer and nuttier than the small shrimp from the coast.\u003c\/p\u003e\n\n\u003ch3\u003eCrab butter as a finish for fish sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe cream plays its strongest role in the last thirty seconds of a sauce. Remove the stock from the heat, add a heaped teaspoon, and swirl the pan. The sauce thickens, shines, and gains a shellfish note – all in one step.\u003c\/p\u003e\n\n\u003cp\u003eThis pairs particularly well with sole, cod, and zander. Allow one teaspoon per serving; more will make the sauce heavy. In a fish soup, one spoon per liter is sufficient, stirred in just before serving.\u003c\/p\u003e\n\n\u003cp\u003eFor a seafood risotto, add two teaspoons at the very end, instead of butter. It also works stirred into spinach, with a pinch of nutmeg. However, it is not suitable for meat dishes, where the crab note would seem out of place.\u003c\/p\u003e\n\n\u003cp\u003eCold, it works better on hearty bread than on white bread. A thin spread on wholemeal toast, a few drops of lemon, a little chives on top. For a dip, stir a spoon into crème fraîche and let it infuse for an hour.\u003c\/p\u003e\n\n\u003cp\u003eA quick appetizer can also be made from the jar. Halve an avocado, fill a teaspoon into the hollow, and drizzle with lemon juice. Serve with toasted sourdough bread; nothing more is needed.\u003c\/p\u003e\n\n\u003cp\u003eFor drinking, a salty, dry white wine is suitable. A Muscadet from the Loire or a Chablis will best complement the crab. Sweeter wines are not recommended here, as the natural sweetness of the crab meat would then be overwhelmed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e If you only use the jar for sauces, freeze the rest in portions in an ice cube tray. One cube corresponds to approximately one serving. When thawed, the cream is too soft to spread, but the difference is not noticeable in a sauce.\u003c\/p\u003e\n\n\u003ch3\u003eEscoffier's principle in a jar from Herblay\u003c\/h3\u003e\n\n\u003cp\u003eThe process behind this cream is older than the brand. Auguste Escoffier described in the late 19th century the beurres composés, compound butters made from a main ingredient and butter. They served to give a sauce body and aroma at the last moment.\u003c\/p\u003e\n\n\u003cp\u003eIn 1965, Denise and Gilbert Jouneau adopted this principle. In their suburban pavilion near Paris, they stirred up shellfish butter according to Escoffier's recipe ideas and found customers. In 1981, they handed over the business to the Danish importer Knud Hays Thøgersen, with the stipulation not to alter the recipes.\u003c\/p\u003e\n\n\u003cp\u003eSince 1980, production has been located in Herblay in Val-d'Oise, about twenty kilometers northwest of Paris. Approximately twenty employees work on three production lines across 2,200 square meters. The company operates under the regional origin label of Île-de-France.\u003c\/p\u003e\n\n\u003cp\u003eFor Beurre de Crabe, the manufacturer specifies the origin of the raw materials to its suppliers in a specification sheet. In addition to crab, cod is added to the jar, which carries the mass and stabilizes the texture. Nearly thirty preparations are created there in total, developed by a chef in their own laboratory.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eThe cod in the recipe is not an extender, but a technique. White fish provides protein that holds the emulsion of milk fat and water together. Without it, the cream would immediately separate when heated in the sauce.\u003c\/p\u003e\n\n\u003cp\u003eNo artificial colors or added preservatives are found in any of them. They are all gluten-free as well.\u003c\/p\u003e\n\n\u003ch3\u003eThe Unobtrusive one among the four creams\u003c\/h3\u003e\n\n\u003cp\u003eWithin the range, this cream is the balance. The \u003ca href=\"\/en\/products\/cruscana-raeucherlachsbutter\"\u003eSmoked Salmon Butter\u003c\/a\u003e is mild and smoky, the \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003eLobster Butter\u003c\/a\u003e is loudly assertive with cayenne. The crab butter lies in between, spicier than one, calmer than the other.\u003c\/p\u003e\n\n\u003cp\u003ePrecisely this makes it the most reliable in the kitchen. It rounds off rather than pushing itself into the foreground, and gets along with almost any fish. As a solo spread for a reception, however, it is less suitable; it lacks the showmanship for that.\u003c\/p\u003e\n\n\u003cp\u003eIt is also uncomplicated to store. Unopened, the jar can be kept at room temperature; only the opened remainder needs to be refrigerated. This means it remains readily available for a spontaneous sauce finish.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, the jar should be placed in the refrigerator and consumed within two days. There are no added preservatives, which is the price for the short ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eA side note: The range does not follow an intensity level, but rather four different raw materials. Each cream has its own seasoning; none is a weaker version of another. Therefore, a direct comparison on the same evening is worthwhile.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for someone who cooks, this jar is more fitting than any of the more well-known varieties. It doesn't end up in the pantry, but in the next sauce. When gifting the range, it's best to place all three side by side and allow for comparison.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA cream for people who don't want to thicken their fish sauce with flour, but with flavor.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Cruscana","offers":[{"title":"100 g","offer_id":57196459950406,"sku":"048DAN104481","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-krabbenbutter.png?v=1787664125"},{"product_id":"cruscana-garnelenbutter","title":"Shrimp butter","description":"\u003ch2\u003eCruscana Shrimp Butter. North Sea shrimp, cayenne, and the classic French cut.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrimp butter\u003c\/strong\u003e is a French shellfish cream made from cold-water shrimp, milk, and butter, produced in Herblay near Paris. No farmed shrimp from the tropics, no shrimp salad, no paste with shellfish flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eShrimp butter\u003c\/strong\u003e is a spreadable shellfish cream from the Cruscana manufacturer, made from 28 percent North Sea shrimp, milk, and 14 percent butter. If you want to make it yourself, you'll need shrimp shells, a mortar, a fine sieve, and a good hour. Afterwards, you'll have four tablespoons of cream and a kitchen full of shells. This jar takes exactly this step off your hands, in the quality for which it was intended.\u003c\/p\u003e\n\n\u003ch3\u003eFine, creamy, and a lingering cayenne\u003c\/h3\u003e\n\n\u003cp\u003eThe shrimp butter is delicately rosé and the finest of the four Cruscana creams. Its aroma is subtle, significantly more delicate than the lobster version. It only truly unfolds on the palate.\u003c\/p\u003e\n\n\u003cp\u003eFirst comes the slight sweetness that cooked cold-water shrimp bring. Then follows a creamy richness of butter and milk that coats the mouth. Right at the end, the cayenne announces itself, more as warmth in the throat than as spiciness.\u003c\/p\u003e\n\n\u003cp\u003eIt is the only one in the range that contains mustard, paprika, and cayenne simultaneously. That sounds like a lot, but it's a necessity. Shrimp meat is finer than lobster or crab and would otherwise be lost in the butter.\u003c\/p\u003e\n\n\u003cp\u003eAt 182 calories per 100 grams, it is also the lightest of the four. The salt content, at 1.30 grams, is also at the lower end. You don't notice either of these when eating, but you do when comparing it to its siblings.\u003c\/p\u003e\n\n\u003cp\u003eStraight from the refrigerator, it is firm and seems closed. Ten minutes at room temperature are enough for the aromas to open up. At about 14 degrees, it reaches the consistency at which it is best spread.\u003c\/p\u003e\n\n\u003cp\u003eIf you expect strong spiciness, you should look elsewhere. The cayenne here is intended as a base, not an effect. This cream is not on a chili level.\u003c\/p\u003e\n\n\u003ch3\u003eFrom canapés to bisque\u003c\/h3\u003e\n\n\u003cp\u003eIt's made for canapés, and that's where its delicacy shines. Take crustless white bread, spread it thinly, and top it with half a shrimp or a sprig of dill. A scant teaspoon is enough for two bites.\u003c\/p\u003e\n\n\u003cp\u003eIn a bisque, a heaped tablespoon replaces the entire final step. Stir it in after turning off the heat, and the soup will thicken and gain a shellfish note at the same time. The same works for a sauce with seafood pasta.\u003c\/p\u003e\n\n\u003cp\u003eIt also works as a filling. Mix a teaspoon with the yolk of hard-boiled eggs and refill the halves. For puff pastry sticks, spread it thinly before folding the dough.\u003c\/p\u003e\n\n\u003cp\u003eOn a hot baked potato, it melts into a rosy, shimmering layer. With asparagus in spring, it's an alternative to classic butter sauce, with significantly less effort. And a teaspoon folded into scrambled eggs turns breakfast into an appetizer.\u003c\/p\u003e\n\n\u003cp\u003eIn cold cuisine, it can also be used to make a dip. One part cream to two parts crème fraîche, a squeeze of lemon, and it's done. Serve with chicory leaves or fennel strips instead of the usual vegetable sticks.\u003c\/p\u003e\n\n\u003cp\u003eTo drink, a \u003ca href=\"\/en\/collections\/fischcremes-und-pasten\"\u003edry white wine\u003c\/a\u003e with a clear structure, such as a Riesling Kabinett, pairs well. A Crémant works just as well because the perlage breaks up the butter film. A cool, not too hoppy beer is the underrated option.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Spread sparingly. A too thickly applied dollop goes from fine to greasy, and that's the most common mistake with this variety. The cream goes further than it appears.\u003c\/p\u003e\n\n\u003ch3\u003eA recipe from the repertoire of haute cuisine\u003c\/h3\u003e\n\n\u003cp\u003eBeurre de crevette is one of the classic compound butters of French cuisine. Auguste Escoffier described it in the late 19th century as a tool, not a spread. Its purpose was to give a sauce aroma and binding at the last moment.\u003c\/p\u003e\n\n\u003cp\u003eIn 1965, Denise and Gilbert Jouneau adopted this principle. In their suburban pavilion near Paris, they stirred shellfish butter according to Escoffier's model and quickly found customers. In 1981, they passed the business on to the Danish importer Knud Hays Thøgersen, on the condition that the recipes remained.\u003c\/p\u003e\n\n\u003cp\u003eSince 1980, the manufactory has been located in Herblay in Val-d'Oise, northwest of Paris on the Seine. Around twenty employees work there on 2,200 square meters on three production lines. The business operates under the regional origin label of Île-de-France.\u003c\/p\u003e\n\n\u003cp\u003eOnly Pandalus borealis, the North Sea shrimp from the cold North Atlantic, is processed. It grows slowly, remains small, and develops firm, sweet meat. The manufactory stipulates the origin of the raw materials to its suppliers in a specification sheet.\u003c\/p\u003e\n\n\u003cp\u003eThe German names for this shrimp regularly cause confusion. North Sea shrimp, Arctic shrimp, and Greenland shrimp all refer to the same species. What is always meant is the small cold-water shrimp, not the tropical farmed shrimp from aquaculture.\u003c\/p\u003e\n\n\u003cp\u003eAdditionally, cod is used as a carrier. Its protein stabilizes the emulsion of milk fat and water so that the cream does not break when heated. Nearly thirty preparations are created in Herblay in total, developed by a chef in the in-house laboratory, without colorants and without added preservatives.\u003c\/p\u003e\n\n\u003ch3\u003eThe most accessible of the four Cruscana creams\u003c\/h3\u003e\n\n\u003cp\u003eWithin the range, it is the best entry point. It is fine enough not to overwhelm anyone, and flavorful enough not to seem arbitrary. If you want to get to know the series, start here and work your way up.\u003c\/p\u003e\n\n\u003cp\u003eThe path then leads from \u003ca href=\"\/en\/products\/cruscana-krabbenbutter\"\u003ecrab butter\u003c\/a\u003e with its higher butter content to \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003elobster butter\u003c\/a\u003e, which is the most pronounced. The \u003ca href=\"\/en\/products\/cruscana-raeucherlachsbutter\"\u003esmoked salmon butter\u003c\/a\u003e stands alongside as a mild exception without shellfish.\u003c\/p\u003e\n\n\u003cp\u003eA practical advantage over freshly prepared shellfish butter is its shelf life before opening. Homemade varieties must be consumed within a few days. The unopened jar, however, easily withstands the waiting period until the next occasion.\u003c\/p\u003e\n\n\u003cp\u003eThe cream is not suitable for storage after opening. Without added preservatives, the opened jar belongs in the refrigerator and should be empty within two days. Unopened, however, it is uncomplicated to store.\u003c\/p\u003e\n\n\u003cp\u003eA side note: The four varieties are not intensity levels of the same recipe. Each has its own raw material and its own seasoning. Therefore, it is worthwhile to open two jars on the same evening and compare them directly.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for a dinner party, the jar works better than a bottle of wine. It's unusual, it's immediately usable, and it costs the host no preparation. For a reception with twelve guests, calculate two to three jars.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA classic of French cuisine that eliminates an hour of manual labor – without the result showing it.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Cruscana","offers":[{"title":"100 g","offer_id":57196459983174,"sku":"048DAN104482","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-garnelenbutter.png?v=1787664127"},{"product_id":"jean-de-luz-thunfischcreme-mit-tomate","title":"Tuna Spread with Tomato","description":"\u003ch2\u003eTuna Cream with Tomato. White tuna, cooked tomato, a hint of Espelette.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTuna Cream with Tomato\u003c\/strong\u003e is a spreadable fish terrine from the Basque Country, where the tomato sets the tone and the tuna provides the base note. No rillettes, no mayonnaise spread, no paste made from fish scraps.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTuna Cream with Tomato\u003c\/strong\u003e is a terrine from Conserverie Jean de Luz made with white tuna, cooked tomatoes, and virgin olive oil. Most fish spreads taste primarily of fish, followed by their seasoning. Here, it's the other way around: first comes the ripe acidity of the tomato, and only then the tuna. If you taste the terrine blind, you'd likely guess it's a Mediterranean appetizer rather than a canned fish product. That's precisely its charm.\u003c\/p\u003e\n\n\u003ch3\u003eThe Tomato Leads, the Tuna Supports\u003c\/h3\u003e\n\n\u003cp\u003eThe spread is light salmon-colored, finely textured, and significantly less fatty than classic fish rillettes. The initial impression is dominated by a fruity acidity with a slightly sweet core. That's the tomato, which is cooked before the fish, losing water in the process.\u003c\/p\u003e\n\n\u003cp\u003eOnly then does the white tuna come forward. Albacore tuna is considered the mildest among food tunas, with light, almost buttery flesh. It provides body rather than intensity, which is why the terrine never tastes fishy. The olive oil binds both into a velvety texture.\u003c\/p\u003e\n\n\u003cp\u003eIn the aftertaste, the Piment d'Espelette makes its presence felt, warm and fruity rather than spicy. This warmth builds slowly and lingers for a long time. The onion is underneath, more to be sensed than tasted.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for the strong iodine taste of sardines or anchovies will find this terrine too restrained. It is the mildest spread in the Conserverie's range. This also makes it the one you can serve to guests who otherwise tend to avoid fish.\u003c\/p\u003e\n\n\u003ch3\u003eA Spoonful on Warm Bread, Nothing More Needed\u003c\/h3\u003e\n\n\u003cp\u003eTake the jar out of the refrigerator half an hour before serving. When cold, the terrine is firm and releases little aroma; at room temperature, it can be spread thinly. Expect about a heaped teaspoon per slice of baguette.\u003c\/p\u003e\n\n\u003cp\u003eFor an apéritif, pickled Guindillas, those slender mild vinegar peppers, pair well. Their acidity provides a counterpoint to the fruitiness of the tomato. As a starter, serve the terrine on grilled sourdough bread with a dollop of aioli and some lemon zest.\u003c\/p\u003e\n\n\u003cp\u003eIn a sandwich, it stands up well alongside cucumber, lettuce hearts, and a hard-boiled egg. And it fills cooked egg halves or small Piquillo peppers if you loosen it with a teaspoon of crème fraîche. If you want to offer a broader apéritif, place the \u003ca href=\"\/en\/products\/jean-de-luz-makrelencreme-mit-zwiebeln\"\u003eMackerel Cream with Onions\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/jean-de-luz-sardinencreme-mit-knoblauch\"\u003eSardine Cream with Garlic\u003c\/a\u003e alongside it.\u003c\/p\u003e\n\n\u003cp\u003eYou can also create a pintxo, like those served in the bars of Saint-Sébastien. For this, spread the terrine on a slice of baguette, place a Guindilla and a black olive on top, and skewer everything with a toothpick. A dry Txakoli or a simple cider makes a good accompanying drink.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Do not heat the terrine. Above approximately 60 °C, the olive oil separates from the mass, and the cream turns into an oily layer. Therefore, it is not intended for warm sauces or pasta.\u003c\/p\u003e\n\n\u003cp\u003eAn 85-gram jar is sufficient as an apéritif for two to three people. Smooth the surface after each removal to minimize air exposure to the mass. Once opened, the terrine will keep in the refrigerator for about two weeks.\u003c\/p\u003e\n\n\u003ch3\u003eA Fish That Only Appears for a Few Weeks a Year\u003c\/h3\u003e\n\n\u003cp\u003eThe white tuna migrates along the Bay of Biscay between late July and early November. During this time, the Conserverie stocks up for the entire year. It is purchased at the fish auction in Saint-Jean-de-Luz and Ciboure, a few hundred meters from the workshop.\u003c\/p\u003e\n\n\u003cp\u003eThe fish there typically weigh around ten kilograms and are three to four years old. They are caught with rod and reel and baitfish, individually rather than in nets. This method is considered gentle because there is little bycatch, and the fish arrive on board undamaged.\u003c\/p\u003e\n\n\u003cp\u003eEach jar bears the name of the fisherman who brought in that catch. This is not a marketing idea, but a practical consequence of the short distances. There are only a few minutes between the auction hall and the workshop, and the same boats return year after year.\u003c\/p\u003e\n\n\u003cp\u003eJean-Hilaire de Bailliencourt, an agricultural engineer, revived the canning art of Saint-Jean-de-Luz in 2003. His principle: all ingredients come from within a radius of approximately 250 kilometers. The olive oil comes from an independent mill in Navarre, south of Pamplona; the Piment d'Espelette grows less than thirty kilometers inland.\u003c\/p\u003e\n\n\u003cp\u003eFish and tomato are cooked separately and only then mixed. If cooked together, the tomato would release its water into the fish and dilute the terrine. The detour via two pots is the reason for the dense, spreadable consistency.\u003c\/p\u003e\n\n\u003cp\u003eIt is filled into glass instead of tinplate, for two reasons. The glass can be resealed after opening, and it does not require an internal coating. The lids are free of bisphenol and ESBO, two substances found in classic can linings.\u003c\/p\u003e\n\n\u003cp\u003eSubsequently, each jar is heated while sealed, a process named after its inventor Nicolas Appert. This appertization makes the terrine shelf-stable for years unopened, without any preservatives. Store the jars in a dark, cool place, and the color of the tomato will hardly change over time.\u003c\/p\u003e\n\n\u003ch3\u003eA Terrine That Binds Without Butter\u003c\/h3\u003e\n\n\u003cp\u003eMany fish creams are bound with butter, cream, or mayonnaise, and the fish disappears within them. This terrine does without such binding agents. What holds it together are the protein content of the tuna and the olive oil.\u003c\/p\u003e\n\n\u003cp\u003eSix ingredients are listed on the label, and each one can be tasted. The result is a spread that is more reminiscent of fine cuisine than a preserve. The fish accounts for a good two-fifths of the mass, and the tomato another third.\u003c\/p\u003e\n\n\u003cp\u003eThe proportion of fish itself is also unusual. In many fish creams, it is significantly lower, because fat and binding agents make up the main part. Here, the result is a spread that tastes of the two ingredients that give it its name.\u003c\/p\u003e\n\n\u003cp\u003eAs a dinner gift, the jar works as reliably as a bottle of wine, only more surprisingly. For a gift basket from the Basque Country, it is the most accessible terrine in the range, because the tomato makes it easy to get into. And in the pantry, it's the reserve for the evening when unannounced visitors arrive.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jar for when guests arrive and the appetizer is still missing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"3 oz","offer_id":57197253198150,"sku":"048JdL00010","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-thunfischcreme-mit-tomate.png?v=1787668865"},{"product_id":"la-belle-iloise-sardinencreme-2-oliven","title":"Sardinencreme 2 Oliven","description":"\u003ch2\u003eSardinencreme 2 Oliven. Sardinenfleisch, grüne und schwarze Oliven, streichfertig.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSardinencreme 2 Oliven\u003c\/strong\u003e ist ein Aufstrich aus Sardinenfleisch, nativem Olivenöl extra sowie grünen und schwarzen Oliven, hergestellt von la belle-iloise in Quiberon. Keine ganze Sardine, keine glatte Paste ohne Struktur, keine Tapenade und kein Aufstrich für Gäste, die Oliven nicht mögen.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardinencreme 2 Oliven\u003c\/strong\u003e ist eine Fischcreme von la belle-iloise aus Quiberon, in der zwei Reifegrade derselben Olive aufeinandertreffen. Gäste kündigen sich für sieben an, es ist halb sieben, und im Haus gibt es Brot, Wein und nicht viel mehr. Diese Dose löst das Problem in zwei Minuten. Deckel ab, Creme auf Baguette, ein paar Oliven daneben, und der Aperitif sieht aus, als hätte jemand am Nachmittag dafür gearbeitet.\u003c\/p\u003e\n\n\u003ch3\u003eGrün bringt Biss, Schwarz bringt Tiefe\u003c\/h3\u003e\n\n\u003cp\u003eEine Sardinencreme mit zwei Oliven schmeckt in zwei Stufen. Zuerst kommt die krautige, leicht bittere Frische der grünen Olive, dann die weiche, ölige Süße der schwarzen. Dazwischen liegt das Sardinenfleisch, salzig und kräftig, das beide Stufen zusammenhält.\u003c\/p\u003e\n\n\u003cp\u003eZwiebel und Knoblauch würzen im Hintergrund, ohne roh zu wirken. Der Knoblauch zieht einen feinen scharfen Faden durch die Creme, die Zwiebel gibt eine milde Süße. Das native Olivenöl extra macht die Masse geschmeidig und fügt eine grasige Note hinzu, die zu den Oliven passt.\u003c\/p\u003e\n\n\u003cp\u003eDie Textur ist der eigentliche Unterschied zu einer Paste. Die Oliven werden vor dem Verrühren nur grob zerkleinert und bleiben als helle und dunkle Stücke sichtbar. Beim Streichen spüren Sie sie, beim Essen ergeben sie kleine Geschmackspunkte in der weichen Masse.\u003c\/p\u003e\n\n\u003cp\u003eDie Farbe ist ein gesprenkeltes Graubeige mit grünen und schwarzen Einschlüssen, der Duft erinnert an eine Olivenbar im Süden. Der Abgang ist salzig und lang, mit einer Bitterkeit, die nach dem Schlucken noch einen Moment bleibt und nach dem nächsten Bissen Brot verlangt.\u003c\/p\u003e\n\n\u003cp\u003eWer einen milden, cremigen Fischaufstrich ohne Bitterkeit erwartet, wird diese Dose als zu herb empfinden. Für Kinder ist sie wegen der Oliven und des Knoblauchs weniger geeignet. Sie ist ein Aufstrich für Erwachsene, die Oliven auch pur essen würden und Bitterkeit als Geschmack verstehen, nicht als Fehler.\u003c\/p\u003e\n\n\u003ch3\u003eAuf Baguette, im Ei, auf der warmen Kartoffel\u003c\/h3\u003e\n\n\u003cp\u003eDie einfachste Verwendung ist auch die beste: eine Scheibe Baguette, ein Messer, die Dose. Streichen Sie die Creme fingerdick auf und geben Sie ein paar Tropfen Zitronensaft darüber, mehr braucht der Aperitif nicht. Eine Dose reicht für sechs bis acht Scheiben.\u003c\/p\u003e\n\n\u003cp\u003eFür gefüllte Eier halbieren Sie vier hart gekochte Eier, nehmen das Eigelb heraus und verrühren es mit dem Inhalt der Dose. Zurück in die Eihälften, etwas Schnittlauch darüber, fertig ist eine Vorspeise für vier Personen.\u003c\/p\u003e\n\n\u003cp\u003eAuf einer heißen Pellkartoffel schmilzt die Creme leicht an und ersetzt Butter und Quark zugleich. Ein Löffel pro Kartoffel genügt, dazu ein grüner Salat, und das Abendessen für zwei ist fertig. Auch auf gegrilltem Brot mit Tomatenscheiben und Basilikum hält sie sich gut, solange das Brot nicht zu heiß ist.\u003c\/p\u003e\n\n\u003cp\u003eFür ein Sandwich zum Mitnehmen streichen Sie die Creme auf Ciabatta, legen Tomatenscheiben, Rucola und ein paar Kapern darauf und drücken die Hälften zusammen. Das hält im Papier zwei Stunden ohne Qualitätsverlust und ist eine Alternative zum Thunfischsandwich.\u003c\/p\u003e\n\n\u003cp\u003eIn warmen Saucen ist die Creme nicht zu Hause, weil das Eigelb bindet und bei Hitze gerinnt. Sie bleibt ein kalter Aufstrich. Wer eine Fischcreme mit fruchtiger Note sucht, findet sie in der \u003ca href=\"\/en\/products\/la-belle-iloise-lachscreme-mit-estragon\"\u003eLachscreme mit Estragon\u003c\/a\u003e, die milder und heller ausfällt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Nehmen Sie die Dose zwanzig Minuten vor dem Servieren aus dem Kühlschrank. Kalt ist die Creme fester und schmeckt flacher, bei Zimmertemperatur treten Oliven und Knoblauch deutlich hervor. Ein Tropfen frisches Olivenöl obenauf frischt die Farbe auf.\u003c\/p\u003e\n\n\u003ch3\u003eDieselbe Frucht, zweimal geerntet\u003c\/h3\u003e\n\n\u003cp\u003eGrüne und schwarze Oliven stammen vom selben Baum, der Unterschied liegt allein im Erntezeitpunkt. Früh gepflückt ist die Frucht fest, grün und bitter mit wenig Öl. Bleibt sie bis zur Vollreife hängen, wird sie dunkel, weich und deutlich ölhaltiger.\u003c\/p\u003e\n\n\u003cp\u003eBeide müssen vor dem Verzehr entbittert werden, in Salzlake oder Wasser, über Wochen. Erst danach entwickeln sie den Geschmack, den man von Tafeloliven kennt. In dieser Creme sorgt die Kombination beider Reifegrade für zwei Ebenen, die eine Sorte allein nicht liefern könnte.\u003c\/p\u003e\n\n\u003cp\u003eDie Wahl von zwei Reifegraden statt einer Sorte ist ein bewusster Kniff, denn grüne Oliven allein machen eine Creme herb und trocken, schwarze allein machen sie flach und ölig. Zusammen ergänzen sie sich, wie in einer guten Tapenade, nur dass hier der Fisch die Hauptrolle behält.\u003c\/p\u003e\n\n\u003cp\u003eLa belle-iloise stellt seine Aufstriche in Quiberon her, aus Sardinen, die im Haus verarbeitet werden. Das Sardinenfleisch wird gegart, von Haut und Gräten befreit und anschließend mit Öl, Oliven und Würzzutaten vermengt, bis eine streichfähige Masse entsteht. Etwas Kartoffelstärke bindet die Masse, damit sie auf dem Brot bleibt.\u003c\/p\u003e\n\n\u003cp\u003eDie verschlossene Dose wird sterilisiert, wodurch die Creme ohne Kühlung mehrere Jahre haltbar bleibt. Weil ganze Oliven verarbeitet werden, kann trotz sorgfältiger Kontrolle vereinzelt ein Kernstück in der Creme liegen. Das ist kein Fehler, sondern die Folge echter Früchte.\u003c\/p\u003e\n\n\u003ch3\u003eDer Aufstrich, der die Vorspeise ersetzt\u003c\/h3\u003e\n\n\u003cp\u003eInnerhalb der Fischcremes von la belle-iloise ist die Sardinencreme 2 Oliven die würzigste und die mediterranste. Sie richtet sich an alle, die einen Aperitif mögen, der nach Süden schmeckt, ohne dass jemand dafür kochen muss.\u003c\/p\u003e\n\n\u003cp\u003eAuf einem Aperitifbrett mit drei oder vier Dosen des Hauses bildet sie den würzigen Kontrapunkt zur milden Lachscreme und zur feinen Hummermousse. Wer nur eine Fischcreme auf den Tisch stellt und Gäste mit Vorliebe für Mediterranes erwartet, nimmt diese.\u003c\/p\u003e\n\n\u003cp\u003eAls Geschenk passt sie in ein Paket mit einer Flasche Rosé und einem guten Brot. Für Menschen, die Tapenade lieben, ist sie die Brücke zum Fisch. Zum Glas gehört ein trockener Rosé aus der Provence oder ein kühler Weißwein ohne Holz, denn Rotwein macht die Oliven bitter.\u003c\/p\u003e\n\n\u003cp\u003eMit 60 Gramm ist die Dose auf einen Abend zu zweit ausgelegt. Einmal geöffnet, sollten Sie den Rest mit Folie abdecken und innerhalb von zwei Tagen aus dem Kühlschrank aufbrauchen. Verschlossen lagert die Dose mehrere Jahre im Schrank, weshalb zwei Dosen im Vorrat kein Fehler sind. Sie nimmt kaum Platz weg und rettet mehr als einen Abend.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEin Aufstrich für Abende, an denen der Aperitif spontan entsteht und trotzdem nach Absicht aussieht.\u003c\/em\u003e\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"60 g","offer_id":57311053414726,"sku":"048LAB037","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/sardinencreme-2-oliven.png?v=1788949092"},{"product_id":"la-belle-iloise-sardinencreme-tomate-kapern","title":"Sardinencreme Tomate Kapern","description":"\u003ch2\u003eSardinencreme Tomate Kapern. Sardinenfilets, fruchtige Tomate, ganze Kapern.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eSardinencreme Tomate Kapern\u003c\/strong\u003e ist ein Aufstrich aus Sardinenfilets, nativem Olivenöl extra, Tomate und ganzen Kapern, den la belle-iloise in Quiberon herstellt. Keine glatte Fischpaste, keine Tomatensauce, keine Tapenade und kein Aufstrich für Gäste, die Kapern als zu salzig empfinden.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSardinencreme Tomate Kapern\u003c\/strong\u003e ist die zweite der beiden Sardinaden von la belle-iloise, neben der Variante mit zwei Oliven. Wer beide kennt, ordnet sie schnell ein: Die Olivencreme ist herb und dunkel, diese hier fruchtig und hell. Die Tomate gibt ihr Farbe und eine milde Süße, die Kapern setzen salzige Punkte hinein. Sie ist die zugänglichere der beiden, ohne dabei brav zu werden, denn die Kapern sorgen für Kontur.\u003c\/p\u003e\n\n\u003ch3\u003eFruchtig im Grund, salzig in Punkten\u003c\/h3\u003e\n\n\u003cp\u003eEine Sardinencreme mit Tomate und Kapern schmeckt zuerst rund und fruchtig, dann kommen einzelne salzige Spitzen, die von den ganzen Kapern stammen. Die Tomate steht im Vordergrund, in Stücken und als Konzentrat, und macht die Creme weicher und süßer als eine reine Fischpaste.\u003c\/p\u003e\n\n\u003cp\u003eDie Kapern werden nicht püriert, sondern bleiben ganz. Beim Zerbeißen geben sie einen Schub konzentrierter Salzigkeit ab, der kurz aufblitzt und wieder verschwindet. Dieses Wechselspiel aus weicher Masse und festen Punkten macht den Reiz der Dose aus.\u003c\/p\u003e\n\n\u003cp\u003eKnoblauch und Zwiebel würzen im Hintergrund, etwas Hefeextrakt vertieft den herzhaften Ton, und das native Olivenöl extra bringt eine grasige Note. Die Sardine selbst ist salzig und kräftig, aber durch die Tomate deutlich gezähmt. Die Farbe ist ein warmes Rosa mit dunklen Sprenkeln.\u003c\/p\u003e\n\n\u003cp\u003eIm Mund ist die Creme weich, aber nicht glatt. Kleine Tomatenstücke und die Kapern geben ihr eine Struktur, die an eine grobe Rillette erinnert. Der Abgang ist mittellang, mit Tomatensüße und einer salzigen Spur, die nach einem Schluck Wein verlangt.\u003c\/p\u003e\n\n\u003cp\u003eWer eine kräftige, fischbetonte Creme erwartet, wird diese Dose als zu mild empfinden. Für Menschen, die Kapern nicht mögen, ist sie nicht geeignet, denn die Knospen lassen sich nicht herauslesen, ohne die Creme zu zerstören.\u003c\/p\u003e\n\n\u003ch3\u003eAuf Crostini, in Pasta, auf dem Frühstückstisch\u003c\/h3\u003e\n\n\u003cp\u003eDie Creme gehört auf dünn geröstetes Weißbrot, wo ihre Tomatensüße mit der Röstnote des Brotes zusammenkommt. Streichen Sie sie auf acht Crostini, legen Sie je ein Basilikumblatt darauf und geben Sie einen Tropfen Olivenöl darüber. Das ist ein Aperitif für vier Personen, der drei Minuten Arbeit kostet und keine Küche braucht.\u003c\/p\u003e\n\n\u003cp\u003eFür eine schnelle Pasta rühren Sie den Inhalt einer Dose mit zwei Löffeln Nudelwasser glatt und heben 200 Gramm heiße Spaghetti unter. Die Kapern bleiben als Salzpunkte erhalten, Parmesan brauchen Sie nicht. Das ergibt zwei Portionen in zehn Minuten.\u003c\/p\u003e\n\n\u003cp\u003eAuf dem Frühstückstisch am Wochenende ersetzt die Dose Lachs und Frischkäse zugleich. Ein Löffel auf ein halbes Brötchen, ein paar Gurkenscheiben und grober Pfeffer darüber. Neben einem weichen Ei ist das ein Frühstück, das nach Urlaub schmeckt, und die Dose reicht für zwei Personen.\u003c\/p\u003e\n\n\u003cp\u003eZu einer Platte mit Radieschen, Fenchelstreifen und Selleriestangen wird die Creme zum Dip, der ohne Sahne und Mayonnaise auskommt. Eine Dose reicht für vier Personen als Vorspeise, wenn Brot und Gemüse dazustehen.\u003c\/p\u003e\n\n\u003cp\u003eAuch als Füllung für Cocktailtomaten oder als Dip zu Grissini funktioniert die Creme. In warmen Saucen mit langer Garzeit ist sie dagegen fehl am Platz, weil das Eigelb bindet und bei Hitze körnig wird. Wer eine Fischcreme mit Kräuternote sucht, findet sie in der \u003ca href=\"\/en\/products\/la-belle-iloise-lachscreme-mit-estragon\"\u003eLachscreme mit Estragon\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGut zu wissen:\u003c\/strong\u003e Öffnen Sie die Dose eine Viertelstunde vor dem Essen und rühren Sie die Creme einmal durch. Beim Lagern setzt sich Öl an der Oberfläche ab, das nach dem Umrühren die Creme geschmeidiger macht. Kalt direkt aus dem Kühlschrank schmeckt die Tomate flacher.\u003c\/p\u003e\n\n\u003ch3\u003eWarum die Kaper erst zum Schluss dazukommt\u003c\/h3\u003e\n\n\u003cp\u003eDer Kapernstrauch wächst wild an Mauern und Felsen rund um das Mittelmeer, und geerntet werden seine Blütenknospen, bevor sie aufgehen. Roh sind sie ungenießbar, ihr Aroma entsteht erst in der Salzlake, in der sich über Wochen Senfölglykoside abbauen und die typische, leicht scharfe Würze zurückbleibt.\u003c\/p\u003e\n\n\u003cp\u003eBei der Herstellung dieser Creme werden die Kapern getrennt von der übrigen Masse behandelt. Sardine, Tomate und Öl werden zuerst zu einer homogenen Basis gerührt, und die Knospen werden im letzten Arbeitsschritt untergehoben, damit sie ganz bleiben. Würde man sie mitpürieren, hätte die Creme zwar dieselbe Salzigkeit, aber keine Punkte mehr, nur einen gleichmäßigen Ton.\u003c\/p\u003e\n\n\u003cp\u003eLa belle-iloise nennt seine Sardinenaufstriche Sardinaden, ein hauseigener Name für eine eigene Produktgruppe, die neben den Dosen mit ganzen Fischen steht. Beide Sardinaden entstehen aus denselben Sardinen, die auch in den klassischen Ölsardinen des Hauses liegen. Die Sardinen dafür werden im Haus in Quiberon verarbeitet, gegart und filetiert, bevor sie mit Olivenöl, Tomate, Knoblauch, Zwiebeln und Eigelb zur Creme gerührt werden. Maniokstärke sorgt dafür, dass die Masse auf dem Brot bleibt.\u003c\/p\u003e\n\n\u003cp\u003eDie verschlossene Dose wird anschließend sterilisiert. Dieser Schritt macht die Creme ohne Kühlung mehrere Jahre haltbar und gart das Eigelb, das die Masse bindet. Die Tomate verliert dabei etwas Frische, gewinnt aber an Tiefe, ähnlich wie eine lange geschmorte Sauce. Danach verändert sich die Creme kaum noch, anders als eine ganze Sardine, die im Öl weiterreift.\u003c\/p\u003e\n\n\u003ch3\u003eDie Dose für den Tisch voller kleiner Schalen\u003c\/h3\u003e\n\n\u003cp\u003eInnerhalb der Fischcremes von la belle-iloise ist die Sardinencreme Tomate Kapern die fruchtigste und die kinderfreundlichste, sofern die Kapern akzeptiert werden. Sie eignet sich für Aperitifs, Brunchtafeln und alle Gelegenheiten, bei denen viele kleine Dinge nebeneinanderstehen.\u003c\/p\u003e\n\n\u003cp\u003eFür Menschen, die Fisch aus der Dose mit Vorbehalt betrachten, ist diese Creme ein sanfter Einstieg. Die Tomate nimmt dem Sardinengeschmack die Schärfe, ohne ihn zu verstecken, und die vertraute Form des Aufstrichs senkt die Schwelle.\u003c\/p\u003e\n\n\u003cp\u003eAls Geschenk passt sie in ein Paket mit der Olivenvariante, denn beide zusammen zeigen, wie unterschiedlich zwei Cremes aus derselben Sardine schmecken können. Zum Glas gehört ein Rosé oder ein leichter Weißwein, etwa ein Vermentino, dessen Frucht die Tomate aufnimmt.\u003c\/p\u003e\n\n\u003cp\u003eMit 60 Gramm ist die Dose für einen Abend zu zweit oder einen Aperitif zu viert gedacht. Geöffnet hält der Rest abgedeckt im Kühlschrank bis zum nächsten Tag, verschlossen lagert die Dose mehrere Jahre im Schrank und ist damit der einfachste Vorrat für unangekündigten Besuch.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eEine Fischcreme, bei der die Tomate den Ton angibt und die Kapern dafür sorgen, dass niemand einschläft.\u003c\/em\u003e\u003c\/p\u003e","brand":"la belle-iloise","offers":[{"title":"60 g","offer_id":57311059542342,"sku":"048LAB038","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/la-belle-iloise-sardinencreme-tomate-kapern.png?v=1788949103"}],"url":"https:\/\/ginusslande.com\/en\/collections\/fischcremes-und-pasten.oembed","provider":"genussland","version":"1.0","type":"link"}