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 Chef 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:
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600
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Grams (1.3 pounds)
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Perch fillet
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Red Onion Marmalade Ingredients:
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600
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Grams (1.3 pounds)
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Red Onion
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400
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Ml (13.5 ounces)
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Dry Red Wine
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100
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Grams (3.5 ounces)
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Turbinado Sugar
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To taste: Salt, freshly ground Pepper, Sugar
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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:
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200
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Grams (7 ounces)
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Potatoes, firm and cooked
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300
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Grams (10.5 ounces)
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Leeks
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150
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Ml (5 ounces)
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Dry White Wine
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500
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Ml (17 ounces)
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Poultry Stock
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150
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Ml (5 ounces)
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Cream
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To taste: Salt, freshly ground Pepper, Sugar, Lemon Juice
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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:
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100
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Grams (3.5 ounces)
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Horseradish, freshly grated
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150
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Grams (5.2 ounces)
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Cox's Orange Pippin Apple
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300
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Ml (10 ounces)
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Apple Juice made from fresh apples
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400
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Ml (13.5 ounces)
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Poultry stock
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200
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Ml (6.7 ounces)
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Cream
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To taste: Salt, freshly ground Pepper, Sugar, Lemon Juice
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 Horseradish 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.
 Grand 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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