Cured Salmon Grenoble Style At Brasserie “1806”

cured salmon

Recently the Breidenbacher Hof Executive Chef Philipp Ferber has started to serve marinated salmon as a delicious starter at our Brasserie “1806”.  Perfect for the season, this light dish is a wonderful start for your next dinner party and it is definitely my favorite way to prepare salmon!  Not just because of its extraordinary flavor, but also because using the marinade to cure the fish is quite an impressive preparation.  I am sure that your friends and guests will be surprised when you present this special dish to them.  Enjoy trying it out yourself!

cured salmon

Home-cured Salmon Grenoble Style with salted lemon and sour cream (4-6 people)   

Salted lemons 

Ingredients:
– 10 lemons
– 2l water
– Sea salt

Preparation:
Wash the lemons and place them in a container with water.  Store in the fridge for three days, making sure to change out the water daily.  After the three days, take the lemons out of the fridge and pierce each lemon about 5mm deep 4 times.  Fill those cuts with sea salt.  Add the lemons, hot water and 2 Tablespoons of hot water to a mason jar and seal.  Return to fridge for another seven days.  At this point the lemons have been preserved and are usable for about 6 months.  

Salted lemon sour cream 

Ingredients: 
– 500g sour cream
– 2 salted lemons
– Salt
– Pepper
– Sugar

Preparation:
Grate the peel of 2 salted lemons.  Then thinly slice the lemon’s flesh.  Combine everything along with the sour cream and season with salt, pepper and sugar to taste.

Salmon Rub   

Ingredients:
– 25g star anise
– 20g juniper
– 6g laurel leaves
– 5g thyme
– 15g fennel seeds
– 15g coriander
– 15g pimiento peppers
– 10g black pepper
– 40g mustard seeds
– 2 cloves
– 1200g sugar
– 1800g salt

Preparation:
Blend all ingredients (except for the salt and sugar) in a food processor.  When everything is finely mixed add the salt and sugar.  Cover the salmon filets with the rub (300g for 1kg salmon filet) and then cover with cling wrap.  Marinade the salmon for 24 hours at 0-2 degrees Celsius.  After the time has passed, rinse the salmon with cold water and pat dry with paper towels.

Grenoble Spread 

Ingredients:
– 100g capers
– 100g pine nuts
– Zest of 2 salted lemons
– 30g julienned spinach

Preparation:
Roast the pine nuts in a pan and leave them on a paper towel to cool.  Take the capers out of the jar and dry them using a tissue.  Now, combine both using a blender and add the lemon zest.  Do so until a paste is created.  Arrange the paste on the salmon and use the spinach to garnish it.

I hope you enjoy a piece of Breidenbacher Hof, A Capella Hotel at home!

Fish Soup At Breidenbacher Hof

Fish Soup

It has been exceptionally wintery in Germany over the past few weeks.  With the chill in the air, I recently decided to have a cozy lunch in Breidenbacher Hof’s Brasserie “1806”.  On the hunt for a dish that would warm me up, I asked our chef for a recommendation.  The answer surprised me, “You have to try the Fish Soup!  It is hot and delicious, but not heavy.  The perfect balance!”  Initially I was skeptical, but having never been disappointed by a meal at Brasserie “1806”, I agreed.

The fish soup ended up being wonderful.  The aroma was beautiful and it had a full flavor without weighing me down.  And, as is the case with all of my favorite dishes, I was able to secure the recipe to share with you!

Fish Soup

Fish soup – 4 portions

Ingredients:
1L Water
10g Salt
1g Saffron
24 Mussels
200g Salmon
200g Codfish
200g Turbot
3 Potatoes
1 Fennel Bulb
4 Green Onions
8 Bok Choy leaves
3 Tomatoes
Optional:  Additional fresh herbs, such as basil or parsley.

Directions:
Begin by dicing the potatoes, fennel, green onions and tomatoes.  The slice the bok choy into thin strips.

Next, create a stock by combining the water, salt and saffron in a soup pot.  Bring to a boil and then add the potatoes and fennel, cooking until for tender.  Then lower to a simmer.  The saffron will impart a beautiful color on the potatoes.

In a pan, heat olive oil.  Add the mussels and cook for about 30 seconds.  Add a few strands of saffron and continue cooking for another 30 seconds.

Deglaze the pan with the stock that you previously prepared.  (The aroma is amazing!)

Add the bok choy and spring onions and continue cooking until the mussels begin to open.

While waiting for the mussels to open, sauté the different fish filets in a separate pan until golden.

In the final step, add the tomato to the soup. Now is also the time to add the optional herbs (I’d advise you to do soJ).

Pour the soup in a platter and arrange the fish filets as in the picture.

 

If you ask me, the fish soup looks and tastes fantastic!  Your guests will love it! To complete the meal, serve with a slice of fresh bread and aioli.

Bon appétit!

Fischsuppe Im Breidenbacher Hof

Fish Soup

Die letzten Wochen waren richtig winterlich – so auch in Düsseldorf. Um mich ein wenig aufzuwärmen, habe ich mich bei meinem letzten Besuch in unserer Brasserie „1806“ für eine wärmende Suppe entschieden. Also habe ich unseren Küchenchef nach seiner Empfehlung gefragt. Die Antwort hat mich überrascht, „Du musst unbedingt die Fischsuppe probieren! Sie ist lecker und leicht.“ Genau das, was ich brauchte. Obwohl ich erst skeptisch war, habe ich sie bestellt, da ich bisher noch nie von einer Empfehlung in unserer Brasserie „1806“ enttäuscht wurde.

Letztendlich war ich von der Fischsuppe begeistert. Vom Geschmack her war sie zwar kräftig, aber in keinster Weise beschwerend. Und wie bei all meinen Lieblingsgerichten, habe ich mir das Rezept organisiert, um es mit Euch zu teilen.

Fish Soup

Fischsuppe – für 4 Portionen

Zutaten:
1L Wasser
10g Salz
1g Safran
24 Miesmuscheln
200g Lachsfilet
200g Kabeljaufilet
200g Steinbuttfilet
3 Kartoffeln
1 Fenchel
4 Stangen Frühlingslauch
8 Blätter Pak Choi
3 Tomaten
Nach Belieben: Einige Kräuter wie Petersilie oder Basilikum.

Zubereitung:
Zunächst müsst ihr den Fenchel in kleine Stücke und die Kartoffeln in ca. 1cm breite Stifte schneiden. Schneidet den Pak Choi in schmale Streifen, die Tomaten in kleine Würfel und den Frühlingslauch in feine Ringe.

Dann einen Sud aus 1l Wasser, 10g Salz und 1g Safran herstellen und den Fenchel und die Kartoffeln darin kochen, bis alles gar ist. Der Safran gibt dem Gemüse eine tolle Farbe.

In einer tiefen Pfanne erhitzt ihr jetzt etwas Olivenöl und bratet die Miesmuscheln mit ein wenig Safran ca. 30 Sekunden scharf an.

Nun übergießt ihr die Muscheln mit dem Sud, den ihr eben hergestellt habt. (Glaubt mir, es duftet fantastisch!)

Fügt den Pak Choi und den Frühlingslauch hinzu und lasst alles so lange köcheln, bis die Muscheln sich öffnen.

In der Zwischenzeit könnt ihr schon einmal die Fischfilets in einer separaten Pfanne anbraten, bis sie eine schöne goldbraune Farbe bekommen.

Zuletzt noch die Tomatenwürfel beifügen und die frischen Kräuter, wenn ihr möchtet (ich rate es euchJ). Fertig!

Gebt die Suppe in einen tiefen Teller und richtet die Fischfilets wie auf dem Foto an.

Ich finde die Suppe sieht so fantastisch aus und schmeckt auch so. Eure Gäste werden sie lieben!

Kleiner Tipp: Rundet das Gericht mit einer Scheibe geröstetem Brot und Aioli ab.

 

Guten Appetit!

Breidenbacher Hof’s Wiener Schnitzel

Schnitzel

I think it is time to share another great recipe with you.  This time it is not only a delicious dish, but a true also a classic and guest favorite!  The Brasserie “1806” Wiener Schnitzel with potato cucumber salad is quite simple to prepare—especially with Chef Michael’s direction.  Enjoy trying it yourself and let me know what you think about this one.

Lowbush Cranberries-100g of washed mountain cranberries
-100g of sugar

Place the raw cranberries and the sugar into a blender and combine slowly until the sugar is completely dissolved and the mixture has reached a jam-like texture.

Fill the cranberries into small glasses to be served on the side or simply place them on the plate just before serving the Schnitzel.

 

 

 

Potato SaladMayonnaise:

-200g egg white
-70g shallots
-250ml white vinegar
-110g mustard (medium hot)
-1.3l vegetable oil
-40g seasoning salt
-10 small waxy potatoes
-1 quarter of cucumber

Dice shallots and sauté in a pan until they reach a glazy, light golden color.  Then place all ingredients except for the oil into a blender and blend everything carefully until the mixture begins to thicken.  Slowly add oil until a proper mayonnaise texture is reached.  Season to taste.

Boil the potatoes until fork tender.  Once cooled, slice.  Peel and half the cucumber.  Then slice and add to potatoes.

Blend the mayonnaise with the potatoes and cucumber.

Schnitzel-4 Veal cutlets
-1-2 whisked eggs
-Flour
-Breadcrumbs
-Fleur de Sel
-Butter

Pound cutlets until they are very thin, being careful not to tear the meat.  Season them with salt and pepper; turn them in flour and then dip in the whisked eggs.  Then dredge the cutlets in breadcrumbs.

In a sauté pan and cooked in butter, fry cutlets creating a golden crust on both sides.  When done use a paper towel to remove any additional fat, place it on a plate and add a pinch of Fleur de sel.

Lemon-1 lemon

Cut the lemon in half and place it on the plate. Use the juice to season the Schnitzel.

 

That’s it!  Tell me, do you love Wiener Schnitzel?

Coq au Riesling from the Brasserie “1806”

BbH_CoqAuRiesling_08

Since the reopening of our Brasserie “1806” not just the design has changed, but also the menu received a new concept. Regional and French cuisine – with a lot of individuality. And when it comes to individuality, our Executive Chef Michael Reinhardt has a lot to offer. As for example the ‘Coq au Riesling‘, his very own creation, which resembles the French classic ‘Coq au vin’. And as I wanted to know how he makes this cooks this great dish I watched him preparing it and brought you the recipe.

4 Marensin chicken from the „Fermiers Landais“

½ bottle of Riesling wine
200g white mushrooms
4 shallots
200ml poultry stock
100ml cream
salt, pepper, lemon juice
4 portions of young spinach
olive oil
20g Périgord truffle

Spaetzle

250g flour
3 eggs
¼ cup of mineral water
Salt, pepper, nutmeg, butter

 

Side Salad

50ml cider vinegar
40ml white balsamic vinegar
25ml grape seed oil
25ml hazelnut oil
25ml olive oil
25ml vegetable stock
½ teaspoon mustard/salt/sugar
4 portions of selected wild herbs salad

 

Preparation:

1.  Starting with the Spaetzle, mix the flour, the eggs and the water and spice the dough with salt, pepper and nutmeg. Blend all ingredients properly. As soon as the dough is getting firm use your hand to knead it even further until it creates big bubbles.

2.  Boil salted water in a spacious pot. Now take a small wet cutting board and place the dough on it. Use a scoop to shave the dough into the water and leave them cooking until they swim on the surface. Take them out of the water, hold them under cold water for a couple of seconds and place them on a cloth.

3.  For the salad dressing, place all ingredients in a blender, mix them accurately and season the dressing. Wash and dry the wild herbs salad.

4.  Spice the chicken breasts and fry them in a casserole until they are crisp and crusty on all sides. Place them on a plate in the oven and leave them there at a temperature of 75°C. Cut the mushrooms in quarters and slightly fry them in the same casserole you used for the meat. Cut the onions in small pieces and blend them with the mushrooms.

5.  Now deglaze the vegetables with the Riesling and add the poultry stock. Leave it cooking until it is reduced to half the amount. When accomplished, insert the cream and repeat the process. Use some of the salt, pepper and lemon juice to spice the sauce.

6.  Slightly fry the young spinach in a small amount of olive oil until a soft texture is reached. Season it with salt and pepper.

7.  The chicken breast should be ready after 20 minutes. For more aroma and taste pour some fresh butter over the chicken breast so it marinates slightly.

8.  Take a plate and place the spinach on it followed by slices of the chicken. Then pour a generous amount of sauce over both. To finalize your delicious meal garnish it with grated Périgord truffle and some parsley.