»feine adressen – finest« – Edition Hannover II/2023
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832 a b | | finest rubrikanzeige<br />
gourmet<br />
Cod · Beurre Blanc · Grape<br />
Cod Fish<br />
Cod loins ca. 800gr<br />
Salt<br />
Sugar<br />
Beurre Blanc<br />
Tomatoes 130 g<br />
Champignons 130 g<br />
Onion 130 g<br />
Parmesan cheese 90 g<br />
White wine 390 ml<br />
Water 130 ml • Butter 230 g • Salt<br />
Grapes<br />
White grapes, 4-8 pc<br />
Clean the loins and pickle with salt and sugar. After four hours, rinse in<br />
cold water. Roll the loins in cling film, then freeze. The next day, cut the<br />
rolls and vacuum seal them with lemon oil. Cook in a sous vide cooker<br />
at 46° Celsius for 7 minutes.<br />
Cut the vegetables and Parmesan into small pieces and bring to<br />
the boil in the water. Add the white wine and simmer for an hour.<br />
Puree everything together in a blender and pass through a fine sieve.<br />
Whisky in the butter and season to taste with salt.<br />
Finely slice the grapes.<br />
Arrangement<br />
Put the Beurre Blanc in a deep plate. Place the cod on top and garnish with the finely sliced grapes.<br />
Recipe for 4 servings<br />
Michelin-starred chef Robin Pietsch runs two restaurants in Wernigerode in the Harz Mountains, just a few kilometres from his birthplace,<br />
both of which have been awarded one star by the Guide Michelin. At ZeitWerk he has been serving traditional Harz dishes since<br />
2012, with a modern twist and his own interpretation. Clear lines of flavour, intense aromas and first-class product quality are the Pietsch<br />
Restaurant with only 14 seats. Robin Pietsch was named »Gastronome of the Year <strong>2023</strong>« by the Falstaff Restaurant and Inn Guide.<br />
<br />
www.robin-pietsch.de<br />
© Foto: Ben Kruse
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