Have you ever wondered why fish in Germany – and almost everywhere in Europe – is gutted with a cut at its belly? It’s straightforward to some extent, because all innards are located in the belly, and by removing them along with the gills, the fish can be kept refrigerated 3-4 days longer. In China I noticed that fish are usually kept alive in restaurants and killed to order. An even more interesting experience was to see that all fish was cut open and gutted from its back, so the bellies of the fish were always completely intact. I liked this back filleting method simply because the possibilities of stuffing and serving a whole fish. Unfortunately, at the local market in Erlangen they don’t sell any fish alive and all of them are already gutted via a cut along their bellies. So my filleting from the back basically resulted in two fillets held together by the head and the tail of the fish, but made the seasoning of the whole fish a lot simpler and more precise.
Apricots belong to a special group of fruits. While most fruits loose more or less flavor when cooked, for apricots actually some gentle heat really enhances and helps to develop their flavor. Therefore it is always wise to bake or cook apricots before any further use. Or – if there is no time – just simply toss with some brandy or schnaps and flambe. For baked apricots you can either leave the skin on (and remove easily after baking) to get a more vibrant sour and tart note. Otherwise briefly blanch the apricots in hot water and peel them. For this current recipe I removed the skin because I didn’t want to have too much tartness in the end result. I baked the apricots at low temperature on a herb bed which enriched its flavor and took it in a savory direction. The original idea for the herb baked apricots itself is based on a recipe from German 3-star chef Juan Amador‘s cookbook. I’ve already prepared it several times and always tweak on the combination of herbs and the preparation. E.g. removing the skin before baking is clearly a better choice. The apricots pair really well with liver or mushrooms. In this recipe I incorporated them in a terrine, which can be used in multiple ways.