KÖ-BOGEN REVEALS ORIGINAL RECIPES TO YOU
CHRISTIAN ENRICHES US WITH AN INGENIOUS RECIPE
Sansibar by Breuninger, Küchenchef Christian Schmidt
Roasted sea bass on braised fennel and potato-olive puree
4 fresh sea bass fillets
salt, lemon pepper
wheat flour for dusting
1 sprig each of thyme and rosemary
1 tablespoon butter
Dust the sea bass fillets lightly with flour on the skin side and season all over with salt. Heat a non-stick pan, add olive oil and sear the sea bass on the skin side until the skin is nice and crispy. Now turn the fish fillets over to the flesh side. Add the butter, thyme sprig and rosemary sprig and season with lemon pepper. Fry over a low heat until cooked to the desired doneness.
3 piece of fennel (not too small)
2 piece of diced shallots
2 piece of garlic finely sliced
4 tablespoon olive oil
1 sprig each of rosemary and thyme
60 ml white wine
6oo ml strained tomato puree
salt, lemon pepper and paprika powder
Wash and quarter the fennel. Sauté the fennel in a pan with the shallot cubes and garlic slices in olive oil. Allow the fennel to colour a little. Season with salt, lemon pepper and paprika powder. Deglaze with white wine and add the tomato purée. Cover with a lid and simmer on a low flame for approx. 20 — 30 minutes until soft.
Olives — mashed potatoes:
650 g peeled, floury potatoes
200 ml cream
5o ml milk
60 g butter
150 g green olives (manzanilla) pitted and chopped
2 EL good extra virgin olive oil
20 g parmesan cheese
salt, pepper, nutmeg
Boil the peeled potatoes in plenty of salted water. Bring the cream, milk and butter to the boil in a pot and season with salt, pepper and nutmeg. Drain the fully cooked potatoes, steam them briefly and press them through the potato ricer into the hot cream. Stir with a whisk. Gradually add the chopped olives, Parmesan cheese and olive oil. Season to taste if necessary.
First place the mashed potato in the centre of the plate and form a ring with a tablespoon. Place the fennel in the middle of the potato ring. Pour the tomato sauce over the fennel and arrange the sea bass fillet on top. A sprig of rosemary with olives picked on top is suitable as a garnish.