We watch food

Star chefs have, for at least the last two years, had Pop-up restaurants in Berlin during Fashion Week. Last year we couldn’t get tickets but this year we went to Prêt à Diner.

The project runs along and this spring and summer they’re visiting London and Monaco before returning to Berlin.

When we visited the pop-up we could choose from three different menues and chefs; Tim Raue, Ollysan, and Stephan Hentschel. We picked Raue and Ollysan.

The food was good, but the seating was for us food nerds amazing. We sat just above the kitchen and had an excellent view. It is truly amazing to watch pros at work.

Pret a Diner Berlin 2012Pret a Diner Berlin 2012:1Desert Tim Raue

Winter cod

As you probably have noticed we love cod. It is extremly hard not to buy cod when you see the fresh fillet or the thick cod loins, at our local store often placed next to the lovely but so grey coalfish, and then the cod looks even nicer with it’s white flesh. Anyway this is not to be a declaration of love to all you Cods out there ;-) But make this dish, I promise that you will enjoy it. And you can of course use regular cod.

  • 800 g Winter cod with skin
  • 1 Leek, cut in 3 centimeter pieces
  • 20 Hazelnuts, cut
  • Butter
  • 1 Black salsify
  • 1/2 Cauliflower
  • 1 dl Youghurt
  • 2 Lemons, fruit flesh
  • 1 tbsp Sugar
  • 1 teespoon Salt

Start with the lemons; cut fillet and marinate them in their own juice together with sugar and salt.

Boil the cauliflower until it’s done, approximately 15-20 minutes. When done;  use a mixer, add yoghurt and mix until you have a smooth pure. Season with salt and pepper.

In the meantime peel the black salsify and cut it in half centimeter pieces. Wash the leek and cut it in 3 centimeter pieces.

Set the oven to 100 degrees Celsius. Heat up a pan and before adding butter fry both ends of the leek pieces until they are “sooty”, remove them from the pan and leave them in the oven until everything is done.

Add butter to the pan and fry the cod with its skin side down. When almost done turn it around just to get a nice colour on the flesh side, place the fish on to your plates. Add more butter to the pan to quickly fry the black salsify pieces.

At the same time use a small casserole; heat up butter and the cut hazelnuts until the butter becomes a nice golden brown colour.

Serve, and don’t forget to add the lemon fillet!

Music: Listening to Caligola – Back to earth