Frankfurt 3 17
Event: Bont Art · 100 Jahre Meiser · Friedenspreis · Interview: Angelique Kerber · Travel: Südafrika
Event: Bont Art · 100 Jahre Meiser · Friedenspreis · Interview: Angelique Kerber · Travel: Südafrika
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finest gourmet | 27 b<br />
Fish is always in season<br />
Autumn is on the way, and<br />
the season brings with it delicious<br />
soups and other dishes to warm you<br />
from the inside. But if you would prefer<br />
summer to linger a little longer in<br />
the kitchen, Tristan Brandt, head chef<br />
at the 2 star restaurant Opus V in<br />
Mannheim, recommends a very special<br />
recipe. Red mullet with tomatoes in an<br />
escabeche stock is ideal for gourmets<br />
who appreciate good fish and enjoy the<br />
taste of the French cuisine. The exqui-<br />
Ingredients for 4 persons<br />
■ Red mullet<br />
✔ 2 red mullet, each 300-400 g<br />
✔ Oil for cooking, salt, pepper<br />
site taste of this fish combines with<br />
the fruity flavour of tomato, served<br />
Red Mullet · Tomato · Escabeche<br />
Preparation<br />
Clean, scale and fillet the red mullet.<br />
Bone the fish. Season with salt and pepper,<br />
lay skin-side down on baking paper<br />
and bake until crispy, then turn over and<br />
let it simmer until done. Cut the fennel<br />
into small cubes and steam gently with<br />
chicken stock. Season with salt and pepper<br />
to taste and glaze with butter. Pull the<br />
leaves off the tarragon and stir in before<br />
serving.For the escabeche stock, cut the<br />
vegetables into thumb-sized pieces and<br />
sweat in olive oil with the spices. Douse<br />
with the white wine vinegar, wine and<br />
chicken stock, then reduce to 1 litre. Pass<br />
together with an acidic stock, resulting<br />
in a perfect composition. Bon appétit!<br />
through a fine sieve. Stir in the olive oil,<br />
add the thyme and let the mixture stand<br />
for 15 minutes. Blanch the cherry tomatoes<br />
briefly in boiling water until the skins<br />
burst, remove and quench in iced water.<br />
Peel off the skins and drain. Spread the<br />
tomatoes out on a baking tray, add salt<br />
and icing sugar. Drizzle with olive oil<br />
and add the herbs. Dry for approximately<br />
1 hour at 65°C. Cook the salicornia briefly<br />
in the pan over a high heat. Then place<br />
the tomatoes with the escabeche stock on a<br />
plate and put the fish with the fried skin<br />
side on top of the vegetables.<br />
■ Fennel ragout<br />
✔ 1 fennel bulb<br />
✔ 200 ml chicken stock<br />
✔ 2 sprigs of tarragon<br />
✔ 30 g butter, salt<br />
■ Escabeche stock<br />
✔ 30 ml olive oil<br />
✔ 1 tomato<br />
✔ 3 onions<br />
✔ 4 cloves of garlic<br />
✔ 20g ginger<br />
✔ 1 tsp pink pepper<br />
✔ 1 tsp white pepper<br />
✔ 1 tsp coriander seed<br />
✔ 2 bay leaves<br />
✔ 1 pimento<br />
✔ 1 juniper berry ✔ 15g salt<br />
✔ 50ml white wine vinegar<br />
✔ 750ml dry white wine<br />
✔ 1 litre chicken stock<br />
✔ 100ml olive oil<br />
✔ 4 sprigs of thyme<br />
■ Cherry tomato confit<br />
✔ 12 cherry tomatoes<br />
✔ 50ml olive oil<br />
✔ 1 sprig of basil for each<br />
✔ thyme, rosemary<br />
✔ 10g icing sugar<br />
✔ salt and pepper<br />
■ Salicornia<br />
✔ salt and pepper<br />
✔ 50g salicornia ✔ 1 tsp oil