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Friedrich Franz Recipes - Heiligendamm, Germany PDF Print E-mail
Written by Debra C, Argen   

Chef Ronny Siewart of Friedrich Franz of Grand Hotel Heiligendamm, GermanyChef Ronny Siewart of the Michelin star restaurant Friedrich Franz at the Grand Hotel Heiligendamm in Germany presents his recipes for a tempting seafood dinner.

 


Ronny Siewart recently joined the  Grand Hotel Heiligendamm in March 2008 as the Chef de Cuisine of the Michelin star Friedrich Franz restaurant after honing his craft at Residenz Heinz Winkler (3 stars), working with the renowned Chef Dieter Müller (3 stars), and Chef Helmut Thieltges (3 stars). His focus is on classic French cuisine for the gourmet restaurant, Friedrich Franz.

The Menu

Baked Perch and Red Onion Marmalade
with Potato Leek Cream and Horseradish Foam

(Gebratener Boddenzander auf roter Zwiebelmarmelade
mit Kartoffel-Lauchcreme und fruchtigem Meerrettichschaum)

Baked Perch and Red Onion Marmalade
Recipes for 4 Persons

Ingredients:

600

Grams (1.3 pounds)

Perch fillet

Red Onion Marmalade Ingredients:

600

Grams (1.3 pounds)

Red Onion

400

Ml (13.5 ounces)

Dry Red Wine

100

Grams (3.5 ounces)

Turbinado Sugar

                                

To taste: Salt, freshly ground Pepper, Sugar

Method: Add all ingredients to a pot and cook until the liquid is almost evaporated. Season to taste.

Potato Leek Cream  

Potato Leek Cream Ingredients:

200

Grams (7 ounces)

Potatoes, firm and cooked

300

Grams (10.5 ounces)

Leeks

150

Ml (5 ounces)

Dry White Wine

500

Ml (17 ounces)

Poultry Stock

150

Ml (5 ounces)

Cream

To taste: Salt, freshly ground Pepper, Sugar, Lemon Juice

Potato-Leek Cream Method: Peel the potatoes and cut into small cubes. Cook with the white part of the leeks in a little vegetable oil. Add the dry white wine and the stock and cook until reduced by 2/3. Add the cream and the green part of the leeks, and puree in a kitchen mixer. Strain through a fine sieve, taste and season accordingly.

Horseradish Foam  

Horseradish Foam Ingredients:

100

Grams (3.5 ounces)

Horseradish, freshly grated

150

Grams (5.2 ounces)

Cox's Orange Pippin Apple

300

Ml (10 ounces)

Apple Juice made from fresh apples

400

Ml (13.5 ounces)

Poultry stock

200

Ml (6.7 ounces)

Cream

To taste: Salt, freshly ground Pepper, Sugar, Lemon Juice

Chef Ronny Siewart of Friedrich Franz of the Grand Hotel HeiligendammHorseradish Foam Method: Core the apple and cut in small pieces. Add the butter to a pot with the fresh horseradish and make a roux. Add the freshly pressed apple juice and cook until reduced by half. Add the cream and the stock and cook until the apples are tender. Puree the sauce and taste.

Read other articles on the in Grand Hotel Heiligendamm the Destinations, Hotels and Resorts, Spas, Restaurants, Chefs' Recipes, and Adventures sections.

 

Friedrich Franz Restaurant - Grand Hotel HeiligendammGrand Hotel Heiligendamm
18209 Heiligendamm, Germany
Telephone:      +49 38203 740 0
Fax:                 +49 38203 740 7474
Email:
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www.GrandHotel-Heiligendamm.de

Read other articles on Germany in the Destinations, Hotels and Resorts, Spas, Restaurants, Chefs' Recipes, and Performances sections.

For information on Heiligendamm and Bad Doberan, please visit the website, www.Bad-Doberan-Heiligendamm.de.

© May 2008. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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