Recipes
Dear guests,
with the compliments of our chef Andreas Staack, you´ll find here a small selection of recipes to cook at home.
We hope you enjoy it.
Monkfish medallions with roasted mushrooms & Pancetta in saffron brew
for 4 people
Ingredients:
- 4 monkfish medallions with 90 g
- 1 shallot
- 1 / 2 bay leaf
- 0.5 L fish stock *
- 0.1 L white wine
- 1 cl Pernot
- 1 cl Noilly Prat
- 1 g saffron threads
- 30 g butter
- 100 g Pancetta (rolled)
- 100 g mushrooms (such as king oyster mushrooms, St. George´s mushrooms, Piopini mushrooms, shiitake mushrooms)
- Olive oil, salt, pepper
- 1 sprig of rosemary, thyme, chives
Preparation
Slightly freeze Pancetta and cut it into 4 thin slices - finely chop the rest.
Place the Pancetta slices on a baking sheet and bake it at 200 ° C crispy.
Peel the shallot and dice it finely.
Fry the Pancetta chops and the shallot in little olive oil, deglaze it with white wine, put bay leaf and fish stock in.
Let it simmer gently for 10 minutes. Strain through a fine sieve.
Add the saffron and let it simmer for about 30 minutes.
Heat a frying pan.
Salt and pepper the Monkfish medallions and briefly sear both sides in olive oil. Add butter, rosemary, thyme and mushrooms. Bake everything about 5 minutes in the oven at 160 ° C.
Let the saffron brew boil and season it with salt, Pernot and Noilly Prat.
How to serve
Place the monkfish medallions in 4 soup plates and put the crusty Pancetta slices on top.
Put the finely chopped chives on the plates.
Remove rosemary and thyme from the pan, reheat the pan and let mushrooms roast for a short time.
Put it on top of the Pancetta slices and pour the brew on it.
* A recipe for fish stock can be ordered separately. Write us an email and we'll send it to you. Of course you can also order our home-made fish stock. Just call us!
* * * * *
Turbot roasted in aromatic compounds with compote from tomatoes and thyme & Curry-orange oil
for 4 people
This dish is very typical of the style of our kitchen: Relatively few, but high quality ingredients and a simple but accurate preparation.
Ingredients:
- 4 pieces of turbot fillet à 130g
- olive oil
- rosemary
- thyme
- laurel
- sage
- basil stems
- 1 garlic clove
- 50 g butter
- salt
- 4 beef tomatoes
- 1 shallot
- 1 / 2 garlic clove
- 1 teaspoon of finely chopped thyme
- grated peel of half a lemon
- sea salt
- monk´s pepper
- curry-orange oil
Preparation
Blanch the beef tomatoes, rinse them with cold water and remove the skin.
Remove the core and cut the flesh into small cubes.
Peel the shallot and chop it finely.
Heat some olive oil in a saucepan and fry the shallot slightly without allowing it to take colour.
Half the garlic clove and add the diced tomatoes. Let it simmer for 2-3 minutes.
Remove garlic, thyme and stir in the lemon zest.
Season it with a few drops of olive oil, salt and monk´s pepper.
Heat olive oil in a frying pan.
Salt the turbot fillets and place them in pan. When the turbot is roasted golden brown, turn.
Add the butter, let it show foam, and add the herbs.
Pour butter several times over the fish.
Take the fish from the pan and drain it on a paper towel and put it on the plates.
Place the tomatoe-thyme compote on top.
Drizzle a few drops of curry-orange oil on top.
*You can order the curry-orange oil from us. The restaurant serves this dish with baked caviar potatoes.