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| Dünenmeer Hotel & SPA |
Mer Baltique | Allemagne
OT Neuhaus, Birkenallee 20
D - 18347 - Ostseebad Dierhagen
Tel: +49 (0)38226/501-0
Fax: +49 (0)38226/501-555 |
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Infobox |
| Ces informations ne sont pas disponibles en français |
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Dünenmeer Hotel & SPA
présentée par le Chef de Cuisine Lutz Woest
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Fillet of the Baltic Sea turbot on Mecklenburger ratatouille with creamy swede purée
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Ingredients
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600 g of turbot fillet or 2-3 kg of a fresh turbot
100 g of fettled carrots
100 g of fettled kohlrabi
100 g of fettled spring onions
100 g of savoy, fettled
20 g of butter
60 g crème fraîche
a knife point of ground saffron
Salt, white pepper
¼ bunch chives
400 g of fettled swedes
30 g of butter
40 ml of cream
fresh marjoram
Salt, nutmeg, dash of brown sugar
Butter oil for roasting
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Preperation
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- Cutting the carotts and the savoy into 1cm big cubes
and blanching in boiling water
- Quenching in iced water
- cutting the spring onions into approx. 1cm rings
- browning briefly the vegetables in butter colourlessly
- giving the safran into it for a short time
- extinguishing with crème fraîche and boiling up
- seasoning with salt and white pepper
- folding in the fine cut chives
- trenching chunky the swedes
- boiling soft in saltwater
- pouring off the water and mashing the swedes
- folding in liquid butter and hot cream
- seasoning with salt, white pepper, nutmeg and brown sugar
- folding in marjoram picked freshly
- portioning the turbot fillets and marinading with lemon juice and white pepper
approx. 5 min
- dabbing dryly
- salting and browning in some, hot butter oil
- reducing grease temperature and roasting the pieces of sirloin cooked
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Nous remercions le chef de Cuisine
Chef de Cuisine Lutz Woest
Dünenmeer Hotel & SPA
et nous vous souhaitons un très bon appétit!
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