Melva Canutera is as much a part of Andalusian cuisine as a good salad. This one is as simple as it is brilliant – and quick to make: Ensalada de Tomates Rosas y Negras con Melva Canutera(Salad of pink and black tomatoes with Melva Canutera) For 4 people:• 3–4 ripe pink tomatoes (e.g. Tomate Rosa de Barbastro)• 2–3 black tomatoes (Kumato or Black Krim)• 1 jar of Melva Canutera (Melva), drained• 1 small red onion, very finely chopped (optional)• Good extra virgin olive oil• A splash of sherry vinegar• Fleur de Sel and freshly ground pepper• A few fresh basil or oregano leaves (optional) Here’s how:1. Cut the tomatoes into thick slices or large wedges and arrange them alternately (pink and black) on a flat plate.2. Season with Fleur de Sel and pepper – feel free to be generous, good tomatoes can handle it.3. Scatter the drained Melva Canutera over the top in large chunks.4. Sprinkle the finely chopped onion over it.5. Drizzle with plenty of olive oil and a small splash of sherry vinegar.6. Finally, add the herbs – and you’re done. Nothing else is needed. Our products for the recipe: Melva Canutera – Andalusian Melva, 120 g canConservera de Tarifa · €8.95 To the product Melva Canutera – Andalusian Melva, 190 g jarConservera de Tarifa · €13.50 To the product Sherry Condiment (Condiment de Xérès), 25 clMartin Pouret · €7.95 To the product Alziari Olive Oil from Nice, 50 clMaison Alziari · €21.90 To the product Fleur de Sel de Guérande Vent d'Est, 125 g tinAtelier du Sel · €7.95 To the product

Baby squid in their own ink by Real Conservera Española, stuffed into twice-baked potato halves, which turn black from the ink. For 2 to 4 people, ready in just over half an hour; we recommend serving it with an Alvarinho from Monção e Melgaço.

Discover Galician oysters in cans—exclusively in Germany! Three delicious varieties: natural, escabeche, and Albariño vinaigrette. Perfect for our recipe: crispy fried oysters with seaweed mayonnaise. This 100% organic sauce adds a sea breeze to your dish. Serve on a bed of salad greens and enjoy with Vinho Verde. A unique taste of the sea!

Our quick Niçoise salad with onion confit and anchovies instead of tuna, ready in fifteen minutes, for 4 people. To go with it, we recommend a well-chilled rosé from Provence.

By now, we deal with sardines every day, and with great pleasure. Perhaps you do too? As an uncomplicated and versatile everyday delicacy, we highly value these little silver wonders. Although they naturally also shine as purists, so much can be done with them! We have already tried some recipes and presented them here. But what about the sardine's little sister, the anchovy? Does our imagination go beyond a self-topped anchovy pizza? Mais bien sûr! So let's go – and that is, freely according to the motto "Butter bei die Fische"! To keep it simple, I have selected a recipe that is done in no time and for which you don't even need many ingredients: homemade anchovy butter. Out of sardinophilic interest and driven by culinary curiosity, I decided to make an anchovy butter to go with it. Let's see which tastes better! Or should sardines and anchovies perhaps be compared as little as apples and pears after all?! … Numéro 1: the anchovy butter Ingredients: 1 small can of anchovies (approx. 50g) 150g soft salted raw milk butter 1 shallot, finely chopped parsley, chopped 1 pinch of Piment d'Espelette Put all ingredients in the blender at once or blend with the immersion blender until everything is well mixed. Put the finished butter in a bowl and place it in the refrigerator to cool or put the butter in a piece of wax paper and shape it into a roll of approx. 5 centimeters, which now goes into the refrigerator or even the freezer. Numéro 2: the sardine butter Ingredients: 1 can of boneless sardines in olive oil with lemon, e.g. from La Belle-Iloise 100g salted raw milk butter 2 pinches of seaweed Let the butter soften at room temperature. Meanwhile, drain the sardines and crush them with a fork, then knead the crushed sardines, the seaweed and the soft butter together with the fork until all ingredients are well combined.Put the finished butter in a small bowl and refrigerate. The verdict: Both butter variants taste excellent and very different, and the salted raw milk butter brings out the characteristic taste of both very distinctive fish perfectly: The anchovy butter has a very smooth-creamy consistency due to blending and can be spread easily. Its taste is intense: richly salty, pleasantly fishy and slightly spicy due to the Piment d'Espelette. The parsley and shallot balance out the aromatic anchovy nicely and give the recipe a fruity note. Crushing with the fork gives the sardine butter an equally very pleasant fine fibrous structure, reminiscent of rillettes. The candied lemon gives the recipe a pleasant and highly interesting freshness. The recipe clearly impresses with its simplicity and the concentration on the fish. Additional ingredients like parsley or onions would have only watered down the taste. We recommend enjoying the sardine and anchovy butter with crackers or on toasted bread, or also with warm potatoes and a green salad. In any case, it should be a simple meal where the fish butter can play the main role. This goes well with a full-bodied but not too heavy red wine, such as the Brouilly 2015 Georges Descombes. The bouquet is delicate and pure with aromas of plums and raspberries, complemented by flinty notes. The special freshness and fruit enchant you instantly! In the mouth, juicy aromas of ripe fruit unfold. - - The recipe for the anchovy butter is by Barbara-jo McIntosh, that of the sardine butter by Sonia Ezgulan. I have slightly modified both according to my own judgment and taste. Above all, the butter-fish ratio can be varied and you also don't have to take sardines with lemon. Try out what tastes good to you and share your best variations with us. Write us an email!

Recently, we celebrated the Festival of Legumes with you. With 30°C outside and a pleasant 20°C inside, accompanied by chilled rosé and white wine in a relaxed atmosphere, we discovered together how wonderfully lentils, peas, and company are suited for summer salads.

Just a few weeks ago at a trade fair near Lisbon, we had the great pleasure of trying the brand-new varieties of tuna from Santa Catarinas, which were exceptionally good. One of them features Azorean paprika, making it a very typical creation from the region. This paprika tastes somewhere between paprika and chili, so it is wonderfully aromatic and fruity, but only mildly spicy. Even when we tasted it, a thousand recipe ideas popped into our heads. Thomas turned one of them into this week's recipe. And it hits exactly what we crave on these beautiful warm summer days: Here, crisp vegetables meet fresh herbs, tender spicy fish meets fruity tomato ... and all in a colorful setting – A summer delight and a feast for the eyes and taste buds!

"In the beginning was the dough" ... so it says in the foreword of the beautiful baking book "Pasteten" by Stéphane Reynaud, from which I got the inspiration for this Easter pasty with tuna, egg and all sorts of herbs. My version with paper-thin Turkish puff pastry tasted wonderfully light and at the same time savory, which is surely also not entirely innocent of the great aromatic mixture of dill, basil and fennel seeds. The pasty works hot or cold and both as a main course or as an appetizer, and because it is so quick and easy to make and you do not have to stick fastidiously to the recipe, it is ideal for an improvised (Easter) picnic!

A Portuguese salad from a can: flaked bacalhau with chickpeas, hard-boiled egg, onion and parsley, found on the packaging of Miss Can Patriot. Serves 2 to 4, ready in fifteen minutes, and we recommend serving it with a Vinho Verde from Minho.

Thomas Vetters’ summer dish: Chipirones by Ramón Peña served with Canarian potato salad, in which the potatoes are given a salt crust by cooking in a heavily salted broth, accompanied by cornichons, coriander and a red pepper vinaigrette with Banyuls vinegar. Serves 2 to 4, and we recommend pairing it with a pale rosé from the Alentejo.

This simple recipe will appeal to anyone who isn't afraid of rich combinations: true to the motto "mixing is possible", we have tried our hand at a tapenade with three kinds of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean aromas that transports us to the south even in the darkest winter ... perhaps on board a small sailboat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp all around us, the sun shines down on our heads and we enjoy a little aperitif with friends ... Ingredients for 6 - 8 servings 1 can of sardines (e.g. Sardinettes) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalt them 1 can of tuna in water, drained 1 clove of garlic, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Crush all the ingredients with a hand blender, a fork or in a mortar until a coarse paste is formed. It is best not to blend it too finely, as it looks better and the texture is also nicer if a few pieces of fish and olive remain. Serve in a nice bowl, accompanied by crackers, raw vegetables or toasted bread. Also very delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant ... Best enjoyed with a full-bodied red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds off the whole thing and adds an interesting twist. Depending on your preference, one or two of the fish may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies Tuna Olives (you can find a wider selection in our shop in Berlin-Wilmersdorf) Pepper Mustard Olive oil Sherry (unfortunately currently only available in our shop)

Christian Lohse's little outlier from "Lohses Mundwerk": sardines in tapenade by La Belle-Iloise under seared fennel, spring onions and tomatoes, with balsamic vinegar and piment d'Espelette. For 2 to 4 people, ready in just over half an hour, we recommend serving it with a Coteaux d'Aix-en-Provence rosé.