»feine adressen – finest« – Berlin 3 21
Event: House of Schwarzkopf · Art: Antoine Watteau · Living: supersalone · Yachting: Cannes Yachting Festival
Event: House of Schwarzkopf · Art: Antoine Watteau · Living: supersalone · Yachting: Cannes Yachting Festival
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38 b | finest gourmet <br />
Cod · Pumpernickel · Horn of Plenty by Jan-Philipp Berner<br />
As head chef, Jan-Philipp Berner stands for authentic North German cuisine that focuses on high-quality and forgotten regional products.<br />
With this, he not only impresses the guests of the Söl’ring Hof, but also the Guide MICHELIN, which again awarded the gourmet restaurant<br />
two stars this year.<br />
INGREDIENTS FOR 6 SERVINGS<br />
Cod<br />
800 g cod loin<br />
7 g sea salt<br />
Cod Brandade<br />
200 g cod<br />
30 g diced shallots<br />
20 g grape seed oil<br />
10 g rapeseed oil<br />
½ clove garlic<br />
30 ml Noilly Prat<br />
60 ml crème fraîche<br />
salt and pepper<br />
Pumpernickel Stock<br />
35 g butter<br />
100 g shallots<br />
60 g fresh horn of plenty<br />
40 g dried mushroom slices<br />
2 slices fresh pumpernickel<br />
30 g Noilly Prat<br />
500 g mushroom stock<br />
80 g Sherry Balsamic vinegar<br />
(from P.X.)<br />
10 g White wine vinegar<br />
(Neuburger)<br />
3 springs thyme<br />
3 bay leaves<br />
10 grains white pepper<br />
20 grains coriander seeds<br />
20 g grape seed oil<br />
Pickle Stock<br />
250 g water<br />
85 g White wine Vinegar<br />
(Neuburger)<br />
50 g sugar<br />
10 g salt<br />
coriander seeds<br />
white pepper<br />
mustard seeds<br />
Pickled Black Radish<br />
ca. 100 g elongated black radish<br />
Fried Watercress Stems<br />
1 bunch watercress<br />
1 cl grape seed oil<br />
Sautéed Horn of Plenty<br />
120 g cleaned horn of plenty<br />
20 g butter<br />
½ shallot<br />
salt and pepper<br />
PREPARATION<br />
Cod<br />
Rub the salt into the cod, cover and marinate in the refrigerator for<br />
12 hours. Then leave to temper for 30 minutes. Cook the fish in<br />
the oven at 140 °C on a buttered tray. The fish is cooked to perfection<br />
when the individual cod segments separate from each other.<br />
Cod Brandade<br />
Dice the pure cod meat. Sweat the shallots in the oil until translucent.<br />
Then sweat the cod and the garlic. Deglaze with Noilly Prat<br />
and reduce while stirring. Add the crème fraîche and simmer with the<br />
fish for 10 minutes (until the fish has completely broken down). Cut<br />
out the garlic clove, blend everything very finely and season to taste.<br />
Pumpernickel Stock<br />
Foam the butter, and sweat the shallots and pumpernickel as well<br />
as fresh and dried mushrooms. Finally, add the spices. Deglaze with<br />
Noilly Prat and pour in the mushroom stock. Simmer for about 15<br />
minutes and then carefully strain through a fine sieve. Emulsify with<br />
grape seed oil and season with vinegar, salt and pepper.<br />
Pickle Stock & Pickled Black Radish<br />
For the pickling stock, bring all the ingredients to the boil and<br />
leave to infuse for 1 hour. Slice the radish and pour the hot pickling<br />
stock over it. Leave the pickled vegetables to infuse overnight<br />
in the refrigerator.<br />
Fried Watercress Stems<br />
Pluck the watercress, blanch the stems. Fry the stems á la minute<br />
and marinate the leaves.<br />
Sautéed Horn of Plenty<br />
Clean and wash the horns of plenty. Sauté the cleaned mushrooms<br />
briefly and crisply, add the shallot brunoise, and season with salt<br />
and pepper.<br />
Arrangement<br />
Arrange the prepared cod, the cod brandade, the pickled radish and<br />
the sautéed trumpet mushrooms on a plate, pour over the pumpernickel<br />
stock and garnish with watercress.