Culinary Adventures with Camilla

  It's hard to believe that we're already in final month of the first quarter of 2021. This year has flown by so quickly. And, yet, it doesn't really feel as if we've turned a corner on this corona pandemic. Not  yet anyway.  Here we are in March for the third 2021 installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month, we are sharing recipes from Luxembourg. Here's the #EattheWorld line-up... Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings)   Radha: Gromperekichelcher   Sugarlovespices: Luxembourg Sweet Love Pretzels   Palatable Pastime: Chicken in Riesling   Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)   Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup   Culinary Adventures with Camilla: Bou’neschlupp  Kitchen Frau: Stäerzelen (Buckwheat Dumplings)   A Day in the Life on the Farm: Gromperekichelcher (Potato Pan...

When I started looking for recipes to cook for Luxembourg, I quickly realized that I loved what I was seeing - fresh seafood + fresh herbs + wine. They make Moulen , a dish with mussels steamed in Riesling, that looked amazing, but it was a bit too similar to the Moules dish we had when we traveled by tabletop to Belgium last February. I wanted something with a little bit of novelty. I settled on two Luxembourg-style dishes for tonight's dinner: Hiecht mat Kraïderzooss  and  Kriibsen. Or, at least, my variation of them. I didn't have pike or crayfish, so I swapped in cod and large prawns. I took lots of liberties with these dishes, using the traditional recipes as a jumping off point. Fish in Green Sauce Poach the fish in a mixture of fish stock, water, and a splash of riesling. Top with green sauce... 3 T butter 1 t crushed garlic handful chervil and chives bunch of parsley pepper and salt 1/4 C organic heavy cream Melt the butter in a small...