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!

Hausbegeizter Lachs “Grenobler Art”

cured salmon

Unser Küchenchef Philipp Ferber hat kürzlich begonnen, gebeizten Lachs als leckere Vorspeise in unserer Brasserie „1806“ anzubieten.  Gerade zu dieser Jahreszeit, bietet dieses leichte Gericht den perfekten Auftakt für Eure private Dinner Party und es ist definitiv meine liebste Methode, Lachs zuzubereiten!  Nicht nur, weil diese Marinade dem Fisch eine besondere Note verleiht, sonder auch, weil sich der Aufwand für dieses Gericht mehr als lohnt.  Ich bin mir sicher, dass Eure Familie und Freunde dieses Geschmackserlebnis überraschen wird.  Wir wünschen Euch viel Spaß beim Ausprobieren!

cured salmon

Hausbegeizter Lachs “Grenobler Art” mit Salz-Zitronen Crème Fraîche (4-6 Personen) 

Salz-Zitronen 

Zutaten:

– 10 Zitronen (unbehandelt)
– 2 Liter Wasser
– Meersalz

Zubereitung:
Die Zitronen gut waschen, mit Wasser bedecken und 3 Tage in Kühlschrank lassen. Das Wasser sollte jeden Tag gewechselt werden. Nach Ablauf der Wartezeit werden die Zitronen noch einmal gut gewaschen. Danach jede Zitrone viermal längs einschneiden und jeden Schlitz mit Meersalz auffüllen. Anschließend die Zitronen in ein Einmachglas legen. Nun werden die Zitronen mit 2 Esslöffeln Salz und kochendem Wasser bedeckt. Die Zitronen sollten 7 Tage im Kühlschrank lagern. Nach 7 Tagen sind die Salz-Zitronen fertig und sind bis zu 6 Monate in der Lake haltbar.

Salz-Zitronen Crème Fraîche 

Zutaten:
– 500g Crème Fraîche
– 2 Salz-Zitronen
– Salz, Pfeffer, Zucker

Zubereitung:
Nehmen Sie die Salz-Zitronen aus dem Kühlschrank, reiben Sie die Haut ab und hacken Sie die Zitronenhaut in feine Stücke.  Das Fruchtfleisch der Zitronen wird filetiert und in feinen Würfel geschnitten. Zuletzt nur noch das Zitronenfleisch und die Zeste unter diesCrème Fraîche rühren und mit Salz, Pfeffer und Zucker abschmecken.

Beize für den Lachs 

Zutaten:
– 25g Sternanis
– 20g Wacholder
– 6g Lorbeer Blätter
– 5g Thymian
– 15g Fenchelsamen
– 15g Koriander
– 15g Piment
– 10g schwarzer Pfeffer
– 40g Senfkörner
– 2 Nelken
– 1200 g Zucker
– 1800g Salz

Zubereitung:
Alle Zutaten bis auf Salz und Zucker im Mixer fein hacken, Salz und Zucker anschließend untermischen.  Das Lachsfilet mit der Beize gut bedecken (300g Beize auf 1kg Fisch) und mit Frischhaltefolie abdecken.  Nun den Fisch 24 Stunden bei 0-2°C beizen. Danach wird der Lachs aus der Beize genommen und unter kaltem Wasser gut abgewaschen.  Mit Küchentüchern gut trocknen und luftdicht verpacken.

Grenobler Aufstrich 

Zutaten:
– 100g Kapern
– 100g Pinienkerne
– Zeste von 2 Salz-Zitronen
– 30g Julienne von Spinat

Zubereitung:
Die Kapern 2 Stunden unter einer Wärmelampe trocknen.  Nun die Pinienkerne rösten und auf einem  Küchentuch ausgebreitet ebenfalls gut trocknen.  Jetzt die Kapern, Pinienkerne und Zitronen Zeste hacken bis eine Paste entsteht.  Nun muss die Grenobler Mischung nur noch auf dem gebeizten Lachs verteilt werden.  Abschließend mit dem Spinat garnieren.

Salz-Zitronen 

Zutaten:
– 10 Zitronen (unbehandelt)
– 2 Liter Wasser
– Meersalz

Zubereitung:
Die Zitronen gut waschen, mit Wasser bedecken und 3 Tage in Kühlschrank lassen.  Das Wasser sollte jeden Tag gewechselt werden.  Nach Ablauf der Wartezeit werden die Zitronen noch einmal gut gewaschen.  Danach jede Zitrone viermal längs einschneiden und jeden Schlitz mit Meersalz auffüllen.  Anschließend die Zitronen in ein Einmachglas legen.  Nun werden die Zitronen mit 2 Esslöffeln Salz und kochendem Wasser bedeckt.  Die Zitronen sollten 7 Tage im Kühlschrank lagern.  Nach 7 Tagen sind die Salz-Zitronen fertig und sind bis zu 6 Monate in der Lake haltbar.

Salz-Zitronen Crème Fraîche 

Zutaten:
– 500g Crème Fraîche
– 2 Salz-Zitronen
– Salz
– Pfeffer
– Zucker

Zubereitung:
Nehmen Sie die Salz-Zitronen aus dem Kühlschrank, reiben Sie die Haut ab und hacken Sie die Zitronenhaut in feine Stücke.  Das Fruchtfleisch der Zitronen wird filetiert und in feinen Würfel geschnitten.  Zuletzt nur noch das Zitronenfleisch und die Zeste unter das Crème Fraîche rühren und mit Salz, Pfeffer und Zucker abschmecken.

Ich hoffe, ihr genießt dieses Stückchen Breidenbacher Hof, A Capella Hotel für Zuhause!

Salad Bouillabaisse At Breidenbacher Hof

Salad Bouillabaisse

If you ever had the pleasure of visiting the Mediterranean or are simply a lover of food, you are undoubtedly familiar with the Provençal fish soup, Bouillabaisse.  Based on this delicious French dish, Breidenbacher Hof’s Executive Chef Philipp Ferber created an exciting interpretation: Salad Bouillabaisse.  And while it is a salad, the seafood is the star.  I fell in love with it at first bite and knew that I absolutely had to share the recipe with you.   There are several steps to the creation of this dish, but don’t be intimidated!  It is well worth the effort and your guests will be impressed.

Salad Bouillabaisse

Saffron Fumet

Ingredients:
– 100 ml white wine
– 50 ml Pernod
– 50 ml Noilly Prat
– 50 ml port wine (white)
– 500 ml fish stock
– 1 g saffron
– 100 g fennel, julienned
– 80 g onion, julienned
– 3 plum tomatoes, diced
– 2 sprigs of basil
– 250 g butter
– Fleur de Sel (sea salt)
– sugar
– fresh ground pepper

Preparation:
First, sweat the fennel and the onions in a pan until they are soft and develop a flavor.  Now, add the tomatoes and basil, fry them slightly and deglaze them with the white wine, Pernod, Noilly Prat and port.  You have to cook everything until a syrup arises.  Then add the fish stock and continue to cook at low temperature for 10 minutes.  Next filter it through a colander and season to taste.  Use the butter to make it creamier.

Sauce Rouille

Ingredients:
– 1 kg mealy potatoes
– 8 egg yolks
– 2 braised red pepper, puréed
– Cayenne pepper
– Maldon Sea Salt
– 1l olive oil

Preparation:
Boil the potatoes as usual.  Afterwards, mash the potatoes and put them into a mixer. Step by step, add the other ingredients, the olive oil at last until a homogeneous texture is reached.

Basil Pesto

Ingredients:
– 1 bunch basil
– 1 clove of garlic
– 50g roasted pine nuts
– 50g grated Parmesan
– 120ml olive oil
– Fleur de Sel
– fresh ground white pepper

Preparation:
Combine the garlic, pine nuts, Parmesan and olive oil in a mixer until a uniform consistency is achieved.  Add the leaves of basil and mix until blended.  You have to pay attention: If you mix basil too long, it will become bitter.  Season it with Fleur de Sel and pepper.

Vinaigrette

Ingredients:
– 200ml apple juice
– 100ml white balsamic vinegar
– 100ml vegetable stock
– 2EL mustard
– 1EL honey
– 100ml grape seed oil
– 100ml hazelnut oil
– 100ml olive oil
– salt
– pepper
– sugar

Preparation:
Mix everything except for the three types of oil. Add them step by step at last. Season to taste!

Salad Bouillabaisse

Ingredients:
– 1 red pepper
– 1 yellow pepper
– 1 zucchini
– 1 bunch green asparagus
– the created basil pesto, vinaigrette, saffron fumet and sauce rouille
– 240g roasted halibut
– 240g roasted salmon
– 240g scallops
– 4 tentacles of octopus
– 9 razor clams
– 1 sprig of rosemary
– 1 sprig of thyme
– 1 slice oven-toasted bread per person
– If you like an assortment of herbs for garnish

Preparation:
Grill the vegetables first and let them cool down to room temperature. Now, marinate the lettuce with the vinaigrette and some pesto. Sear the fish and scallops in a pan and aromatize them with the herbs except for the razor clam and octopus, which you have to cook in the saffron fumet for a short time.

Finally, it is time to plate! Present the salad and the grilled vegetables on four plates. Spread the fish with pesto and arrange it with the octopus and the scallops on the salad. Last but not least, beat the saffron fumet until it’s fluffy and arrange it on the salad. The roasted bread and the Sauce Rouille are presented separately.

Hopefully you didn’t find yourself too intimidated by this recipe.  But if so, you can always come into Breidenbacher Hof’s Brasserie “1806” and let the chefs do the hard part while you sit back and enjoy.

Bon Appetit!

Seafood At The Grill Room

Seafood At The Grill Room

If you are an East Coast native, I am almost positive we have at least one thing in common, the love for SEAFOOD!  It’s difficult not to love seafood when you live on the East Coast, where Chesapeake Bay crabs (my personal favorite) and many other types of seafood are so readily available and the quality cannot be beat.  I was so happy to learn that The Grill Room at Capella Washington D.C. would feature some of the most mouthwatering seafood dishes I have ever seen and I would like to share several of them with you.

Seafood At The Grill Room

For starters, Chef Esko presents the “Seafood Tower for Two”, featuring Main Lobster, Blue Point Oysters, Alaskan Crab Legs and Prawns, all served with a delicious champagne mignonette & cocktail sauce.  This first course has already won me over because it brings back memories of my childhood, when I learned how to open my first crab and lobster tail, so much fun!  The @CapellaDC Twitter followers have also been raving about the Seafood Tower, which tells me our Washington D.C. locals really love it!

Next up, the “Maryland Jumbo Lump Crab Cake.”  The dish is also served in mini crab cake slider form at The Rye Bar.  This dish is served with Piquillo Pepper Aioli & Radish Salad.  I have to tell you, my brother came to visit and when he tried the crab cake, he said it was the best one he has ever had in his life! (That says a lot coming from a boy who’s grown up in Maryland and has tasted hundreds of crab cakes in his lifetime).

For the main course, Chef Esko presents a variety of seafoods.  My personal favorite has to be the “Grilled Scallops”, served with Sundried Tomatoes, Pearl Barley, Caramelized Endives, Mustard and Sherry sauce.  Also on the menu, “Roasted Wild Rockfish” served with Parsley Risotto and Orange & Horseradish Shrimp- this is one of my go-to dishes for lunch!

With summer just around the corner, these are my picks for all the seafood lovers in Washington D.C. and guests planning to visit Capella D.C. this season.  View The Grill Room’s full menu here.

I love sharing culinary images and updates with you from The Grill Room & Rye Bar so be sure to follow me on Facebook, Pinterest, Twitter and most recently, Instagram!

See you all soon!

The World Gourmet Summit at Capella Singapore

World Gourmet Summit

Last week was the end of the annual World Gourmet Summit held in Singapore.  The event ran for two weeks and took place at restaurants all over the country.  As a lover of food, this is definitely one of my favorite events of the year because it is an opportunity to taste dishes from amazing chefs from all over the world.  Capella Singapore’s The Knolls was very fortunate to be one of the venue hosts for this event and we had the immense pleasure of hosting two renowned pastry chefs from Spain, a father and son team, Paco and Jacob Torreblanca.

The menus were truly fascinating because it was the first time I saw a full savory menu featuring chocolate.  An interesting and unlikely combination of ingredients was my first thought when I saw the menu for the dining events.  It included a Venison Pears Terrine with Chocolate Chutney, a Warm Scallop with a Chocolate Crust and Daikon, Japanese radish, and a Roasted Pigeon Breast served with a bitter chocolate sauce and hazelnut cauliflower puree.  However my apprehensions were soon put to rest, as Chefs Paco and Jacob’s blending of flavors were sublime.

This distinctive dining concept was Chef Paco Torreblanca’s idea and the result of his fascination with the possibilities of blending cocoa with Mediterranean ingredients.  From this spark of inspiration Chef Paco and his son Jacob have gone on to create a whole new and unique dining experience.

World Gourmet Summit

The series of dining events at The Knolls also included a Chocolate High Tea.  One of the most notable desserts featured the Cassis Royal, a light raspberry and pistachio layered cake marked with a giant white chocolate “oyster.”  Chef Paco shared the story behind this dessert, “I had a friend who loved oysters, but unfortunately one day he had some that made him sick.  Hearing this, I told my friend that I would create for him an oyster that would not make him sick and that he would love.”  Talk about a great friendship!

Hopefully you will be able to join us for a future World Gourmet Summit- I know my stomach is already looking forward to the next event!

Chicken And Lobster Ravioli At The Knolls

Chicken And Lobster Ravioli

Starting the first of April, The Knolls got a brand new menu, specially designed by our new Executive Chef, David Senia. It has been very exciting to have Chef Senia on the team, not just because of his vast years of experience that he brings to the kitchen but also his friendly and cheerful personality which brings much life to the kitchen at The Knolls.

Part of the exciting tasks leading up to a new menu launch is the tastings and food shows. Watching the chefs at work skillfully plating each dish is almost like watching a work of art come to life. Next up is the tasting of the food. One of the signatures on the new menu is the Chicken and Lobster Ravioli.  This is a unique dish because it is served with a light citrus sauce, giving it a mildly tangy flavor, which perfectly complements the savory elements.

And what better way to celebrate the new menu than with the recipe for Chicken and Lobster Ravioli?  Now admittedly, this recipe is a bit labor intensive.  So if it is too much for you, then please stop by The Knolls and allow our chefs to prepare it for you!

Chicken And Lobster RavioliIngredients:

Ravioli-
700g  Lobster
700g  Foie gras
500g  Celeriac
300g  Chicken breast
1tbs  Olive oil
White pepper & salt (to taste)
50g  Chicken stock
100g  Ready-made Pasta dough

Ragout-
100g  Shallots
1  Lemon skin
1  Orange skin
1  Tomatoes
100g  Olive oil

Method:

For The Ravioli-
-Remove the lobster from the shell, keeping the head and the shells
-Blend the lobster, foie gras and chicken breast in a food processor until smooth
-Add in the olive oil and mix well. Season with salt & pepper
-Roll out pasta dough and make ravioli with the lobster and chicken stuffing
-Keep refrigerated until needed

For The Ragout-
-Dice the shallots and tomatoes
-Cut the orange and lemon skins into fine slices and blanche in water to remove the bitterness
-Combine shallots, tomatoes, orange and lemon skin, with the olive oil and mix well

For The Sauce-
-Roast the lobster shells in a pan until fragrant
-Add in the chicken stock and reduce until it begins to thicken
-Add a touch of cream and season with salt & pepper
-Strain and keep aside until needed

To Serve-
-Blanche the readymade ravioli in a salted boiling water for about 2 or 3 minutes until cooked
-Add the cooked ravioli into the sauce and braise, until the sauce coats the ravioli
-Divide the ravioli into pasta plates and pour the sauce over
-Drizzle the ragout on top

 

Voila!  Enjoy this beautiful Chicken and Lobster Ravioli!