»feine adressen – finest« – Berlin 3 21

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