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!

Salat Bouillabaisse Bei Breidenbacher Hof

Salad Bouillabaisse

Wer schon einmal Urlaub am Mittelmeer gemacht hat, oder ein leidenschaftlicher Esser ist, kennt zweifellos auch die provenzalische Fischsuppe, die Bouillabaisse. Auf der Basis dieses leckeren französischen Gerichts hat unser Küchenchef im Breidenbacher Hof Philipp Ferber eine spannende neue Interpretation kreiert: den Salat Bouillabaisse. Wie beim Original stehen natürlich auch hier  die Meeresfrüchte im Vordergrund. Schon beim ersten Bissen habe ich mich in das Gericht verliebt und wusste, dass ich das Rezept mit Euch teilen muss. Es ist ein langer Weg bis zum fertigen Salat, aber lasst Euch davon nicht einschüchtern! Der Aufwand lohnt sich und Eure Gäste werden begeistert sein.

Salad Bouillabaisse

Safran Fumet

Zutaten:
- 100 ml Weißwein
- 50 ml Pernod
- 50 ml Nolly Prat
- 50 ml Portwein weiß
- 500 ml Fischfond
- 1 g Safran
- 100 g Fencheljulienne
- 80 g Zwiebeljulienne
- 3 Flaschentomaten gewürfelt
- 2 Zweige Basilikum
- 250 g Butter
- Fleur de Sel
- Zucker
- Pfeffer aus der Mühle

Zubereitung:
Fenchel und Zwiebeln in einem Topf weichschwitzen, bis sich das Aroma entwickelt. Nun Tomaten und Basilikum hinzugeben, weiter anschwitzen und mit Weißwein, Pernod, Noilly Prat und Portwein ablöschen. Weiter einkochen, bis ein Sirup entsteht. Dann den Fischfond dazugeben und bei wenig Hitze 10 Minuten köcheln lassen. Im Anschluss wird alles durch ein Sieb passiert und die Fumet abgeschmeckt. Um den Sud etwas sämiger zu machen, wird der Fond mit der Butter aufmontiert.

Sauce Rouille

Zutaten:
- 1 kg mehlige Kartoffeln
- 8 Eigelb
- 2 geschmorte rote Paprikas, püriert
- Cayenne-Pfeffer
- Maldon Sea Salt
- 1l Olivenöl

Zubereitung:
Die Kartoffeln wie gewohnt kochen. Anschließend mit einer Kartoffelpresse stampfen und die gesamte Masse in den Mixer geben. Nach und nach die anderen Zutaten beifügen, zuletzt das Öl und so lange mixen, bis eine homogene Masse entstanden ist. Nun kann abgeschmeckt werden.

Basilikum Pesto

Zutaten:
- 1 Bund Basilikum
- 1 Zehe Knoblauch
- 50g geröstete Pinienkerne
- 50g geriebener Parmesan
- 120ml gutes Olivenöl
- Fleur de Sel
- weißer Pfeffer aus der Mühle

Zubereitung:
Knoblauch, Pinienkerne, Parmesan und Olivenöl mit einem Mixer zu einer homogenen Masse pürieren, die Blätter des Basilikum zuletzt hinzufügen und ebenfalls kurz pürieren (nicht zu lange, da es sonst bitter wird). Jetzt nur noch mit Fleur de Sel und Pfeffer abschmecken.

Vinaigrette

Zutaten:
- 200ml Apfelsaft
- 100ml weißer Balsamico
- 100ml Gemüsefond
- 2EL Senf
- 1EL Honig
- 100ml Traubenkernöl
- 100ml Haselnussöl
- 100ml Olivenöl
- Salz
- Pfeffer
- Zucker

Zubereitung:
Alles, bis auf die Öle, zusammen mixen. Nach und nach die Öle hinzufügen und abschmecken.

Salat Bouillabaisse

Zutaten:
- 1 rote Paprika
- 1 gelbe Paprika
- 1 Zucchini
- 1 Bund grüner Spargel
- wie soeben vorbereitet Basilikum-Pesto, Vinaigrette, Safran Fumet, Sauce Rouille
- 240g Heilbutt
- 240g Lachs
- 240g Jakobsmuscheln
- 4 Arme Pulpo
- 9 Schwertmuscheln
- Jeweils ein Zweig Rosmarin und Thymian
- 1 Scheibe geröstetes Brot pro Person
- Bei Bedarf verschiedene Wildkräuter zum dekorieren

Zubereitung:
Vorweg das Gemüse grillen und auf Zimmertemperatur abkühlen lassen. Für das Dressing die Vinaigrette mit etwas Pesto vermengen und den Salat damit marinieren. Nun die Fischfilets und Jakobsmuscheln anbraten und mit den Kräutern aromatisieren. Schwertmuscheln und Pulpo werden nicht mitgebraten, sondern kurz im Safransud einmal aufgekocht.

Nun kann auch schon angerichtet werden. Salat und Gemüse auf vier Tellern portionieren. Die Fischfilets einfach mit etwas Pesto bestreichen und mit Pulpo und Muscheln auf dem Salat drapieren.  Zuletzt den Safransud mit einem Mixer schaumig schlagen und über den Salat geben. Dazu Sauce Rouille und Röstbrot separat reichen.

Hoffentlich lasst ihr Euch nicht einschüchtern von dem Rezept. Wenn ja, könnt ihr natürlich auch in die Brasserie „1806“ im Breidenbacher Hof kommen, Euch zurücklehnen, unsere Köche die Arbeit machen lassen und einfach genießen.

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!

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!

Breidenbacher Hof’s Winter Codfish en Papillote

Winter Codfish en Papillote

As I told you last month, Philipp Ferber took the reins of the Breidenbacher Hof kitchen.  And with his new leadership a new menu!  One of the highlights of the menu are the en Papillote dishes, which include fish, meat and/or vegetables cooked in parchment paper in the oven and then opened in front of the guests.  I love the presentation best, as when the paper is opened some of the most beautiful aromas are released.

This is such lovely way of preparing food that I had to learn more about the process.  Chef Ferber shared the recipe for Winter Codfish en Papillote that is perfect for learning the method.

 Winter Codfish en Papillote

Winter Codfish en Papillote With Braised Saffron Vegetables

Saffron Fumet

Ingredients:

  • 100 ml white wine
  • 50 ml Pernod
  • 50 ml Noilly Prat
  • 50 ml white port wine
  • 500 ml fish stock
  • 1 g saffron
  • 100 g fennel julienne
  • 80 g onion julienne
  • 3 diced plum tomatoes
  • 2 branches of basil
  • 250 g butter
  • Fleur de Sel
  • Sugar
  • Pepper out of the mill

First sweat the fennel and onions in a pot until the vegetables are soft.  Add saffron and cook until the vegetables develop an aroma.  Braise the tomatoes and basil with the rest and deglaze it with white wine, Pernod, Noilly Prat and port wine.  Boil everything down and concentrate it until it becomes syrup.  At last, add the fish stock and boil it at low temperature.  Pass the emerging stock through a sieve, taste it and add the butter to make it creamy.

Braised saffron vegetables

Ingredients:

  • 2 bulbs of fennel
  • 3 carrots
  • 4 stalks of celery
  • 4 stalks of green onion
  • ½ onion
  • Saffron Fumet (just prepared)
  • 0,5 g saffron
  • 20 g butter
  • salt to taste
  • sugar to taste
  • pepper to taste

Julienne the vegetable and braise in a pot with butter.  Add the saffron and continue to braise it with the vegetables and deglaze it with some of the saffron fumet.  Add sugar, salt & pepper to taste.  Cook everything until soft.

Winter codfish en Papillote

Ingredients:

  • 125 g braised saffron vegetables
  • 180 g winter codfish
  • 40 g Glasswort
  • 5 cherry tomatoes
  • 4 El saffron fumet
  • garlic oil
  • fresh leaves of thyme
  • Fleur de Sel
  • 1 small casserole
  • preheated  oven of 200°C
  • parchment paper

Put the braised saffron vegetables in the casserole  dish.  Cover the winter codfish with some garlic oil, season with thyme leaves and Fleur de Sel.  Add the Glasswort and cherry tomatoes to the vegetables in the casserole dish and add the saffron fumet.  Place the fish on top.  Wrap the casserole dish up with the parchment paper and tie it together.  Now bake the fish for 10 minutes in the oven.

Bon Appetit!

Crudo Bar At Capella Pedregal

Crudo Bar at Capella Pedregal 2

Today, Chef Yvan Mucharraz invited me for a very delicious event – the opening of Crudo Bar at Capella Pedregal.  Yvan has been working with the rest of the culinary team planning the menu and the details the entire summer, and I was very excited and curious to see – and try – the results!

 Around 85% of all the food we offer at Capella Pedregal resort is organic and made in house.  We could also describe our cuisine as farm to table and sea to table.  “Being surrounded by the Pacific Ocean and the Sea of Cortéz, it enables us to daily offer only the freshest seafood to our guests, which we receive in the morning and at night from local fishermen,” says Chef Yvan.

 Sea to Table is the concept of Crudo Bar and even the menu (a message in a bottle!) shares the concept.  Chef Yvan explains, “At Crudo Bar we offer the freshest ceviches and tiraditos there are!  The dishes vary slightly from day-to-day, as they depend on the daily catch.  The menu is very tropical, incorporating both Mexican and Latin flavors in the dishes, like maracuya, mango, pitahaya, tomato, green tomato, Mexican chile and others.  It is like having a bite of Mexico’s most delectable flavors all in one meal.”

 Crudo Bar, located at the main pool’s palapa, is open daily between 12 pm and 6 pm.  I am so excited to share this sneak peek of the latest Capella Pedregal restaurant option—something tells me it is going to be quite the hit!   Be sure to stop by during your next visit to Cabo San Lucas and Capella Pedregal and share your photos with me on Facebook or Twitter!