Mit Dill klassisch zubereitet

Lachs selbst zu beizen ist gar nicht so schwer. OWZ-Küchenchef Michael Schiffer erklärt, wie die Köstlichkeit gemacht wird.

von Sandra Schmidt

Am besten bestellt man die Lachsseiten beim Fischhändler schon filetiert vor. Trotzdem muss überprüft werden, ob sich noch Gräten finden.

Bild: karepa – stock-adobe.com

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