You may have already noticed if you have dined with me in the hotel restaurant in the evenings: cooking is a pure passion for me, and I love being creative in the kitchen. Especially when I know where the ingredients come from. From my own garden, fresh from the market, or even caught myself. This closeness to the product is the key to good taste for me. Good food is not just about the result, but also about the journey to get there. That’s why I want to encourage you to try your hand at cooking and experiment with new recipes.<\/p>\n
So that you can experience a small culinary delight \u00e0 la seven’s kitchen at home, I will share one of my favorite recipes with you today \u2013 including a tip for plating. Ingredients (for 4 servings):<\/strong> Fish Preparation:<\/strong> Buttermilk Cream:<\/strong> Chive Oil:<\/strong> Plating:<\/strong> Joseph shares his passion for cooking and reveals one of his favorite recipes: Cured char fillet with buttermilk cream and chive oil.<\/p>\n","protected":false},"featured_media":3582,"parent":0,"template":"","meta":{"_acf_changed":false},"aktivitaet":[41],"class_list":["post-3581","aktivitaet","type-aktivitaet","status-publish","has-post-thumbnail","hentry","aktivitaet-kulinarik"],"acf":[],"yoast_head":"\n
\nDon’t worry, I’m sure you can do it.
\nJoseph<\/em><\/strong><\/p>\nPickled char fillet with buttermilk cream and chive oil<\/h1>\n
\n\u2022 1 char fillet, approx. 500 g
\n\u2022 40 g coarse sea salt
\n\u2022 25 g sugar
\n\u2022 1 tsp black pepper, coarsely crushed
\n\u2022 Zest of 1 organic lemon, orange and lime each
\n\u2022 1 tbsp coriander seeds, coarsely crushed<\/p>\n
\nPat the fillet dry and carefully debone. Mix salt, sugar, pepper, citrus zest, and coriander, and rub the fish evenly with it. Place in a shallow dish, cover with cling film, weigh down lightly, and let marinate in the refrigerator for 12\u201316 hours. Afterward, carefully scrape off the marinade, pat the fish dry, and slice thinly.<\/p>\n
\nWhisk 200 ml buttermilk with 50 g cr\u00e8me fra\u00eeche until smooth. Season with lemon juice, salt, and white pepper, and chill until serving.<\/p>\n
\nRoughly chop 50 g chives. Blend into 100 ml of rapeseed or grapeseed oil, warmed to 60 \u00b0C, until the oil is a vibrant green. Strain through a fine sieve and lightly salt.<\/p>\n
\nSlice the marinated Arctic char very thinly and arrange fan-shaped on plates. Drizzle with a little buttermilk cream and chive oil. Garnish with thin radish slices, Chioggia beets, and fresh chervil.<\/p>\n","protected":false},"excerpt":{"rendered":"