Germany - Culinary Craft

ZWILLING Culinary World, Destination Germany

Sea bass with cacciucco broth and rouille-raviolo

Nature's enchanting play makes everyone fall in love with Germany's countryside, not less than its cities, castles and culture. The culture is strongly defined by crafts, tradition and good food. The kind of food you want to bring to the table when you sit together with family and friends. We went on a culinary journey with the food blogger Meike Peters from eat in my kitchen and collected inspiring recipes. Cornelia Poletto is a star chef, cookbook author and TV celebrity. She shared this delicicous dish with us.


Sea bass with cacciucco broth and rouille-raviolo

by Cornelia Poletto

Ingredients

Serves 4

Ingredients for the cacciucco broth
1 kg / 2 ¼ pounds whole fish (such as red mullet, seabream, sea bass and turbot)
4 tablespoons olive oil
2 medium onions, finely, diced
4 celery stalks, finely chopped
1 red bell pepper, finely chopped
1 fennel, finely chopped
3 garlic cloves, finely, diced
1 medium freshred chilli pepper, cut in half
3 tablespoons tomato paste
1 tablespoon fennel seeds
Around 10 saffron threads
150 ml / ⅔ cupdry white wine
50 ml / ¼ cup Pernod
50 ml / ¼ cup Noilly Prat
4 fresh tarragon sprigs

Ingredients for the rouille sauce
1 whole egg
5 tablespoons cacciucco reduction
1 garlic clove, finely chopped
100 ml / ⅓ cup plus 2 tablespoons rapeseed oil
2 tablespoons high-quality olive oil
Freshly squeezed lemon juice
Fine sea salt

Ingredients for the pasta dough
75 g / ⅔ cup all-purpose flour
125 g / 4 ½ ounces semolina flour, plus more to roll out the pasta
2 large eggs
A pinch of salt

Ingredients for serving
High-quality olive oil
4 sea bass fillets (each about 180 g / 6 ounces)
1 tablespoon unsalted butter
2 garlic cloves
2 fresh thyme sprigs
4 thin slices toasted baguette
Pink salt flakes
Piment d’espelette

Preparation

Preparation for the cacciucco broth
Heat a splash of olive oil in a large casserole dish and sauté the onions, celery, bell pepper, fennel, garlic and chilli, stirring occasionally, over medium heat for about 10 minutes. Stir in the tomato paste. Add the fennel seeds, saffron and fish, stir then cover and cook over low heat for about 10 minutes. Deglaze with the wine, Pernod and Noilly Prat and cook for 2 minutes. Add 2 litres / 8½ cups of cold water, bring to a boil and skim the foam with a ladle. Simmer, uncovered, over low heat for about 1 hour. Remove the pot from the heat, cover and let it sit for 30 minutes. Pour the fish broth through a colander lined with a linen or cotton towel into a large pot. Discard the fish. Bring the broth to a boil and reduce until half of the broth is left. Remove 100 ml / 1/3 cup plus 2 tablespoons of the broth and reserve for serving. Reduce the remaining broth until about 5 tablespoons of broth are left.

Preparation for the rouille sauce
Add the egg, cacciucco reduction, garlic, both oils and a little lemon juice to a slim, tall mug or measuring cup and mix with a stick mixer until smooth. Season to taste with salt and lemon juice.

Preparation for the pasta dough
Mix and knead the ingredients for the pasta dough, form into a ball and wrap in plastic wrap. Let it rest for at least 1 hour.

Preparation for the ravioli filling
Preheat the oven to 160°C / 320°F. Spread the sea salt on a baking sheet, place the potatoes on top and bake for about 45 minutes or until soft. Let the potatoes cool for 2
minutes then peel them. Bring the fish broth to a boil. Press the warm potatoes through a potato ricer and mix with the fish broth and butter until creamy. Whisk in the Rouille
sauce and caramelized garlic and season to taste with salt, pepper and Piment d’espelette; let it cool completely. To make the ravioli, use a pasta machine to roll out the pasta
dough very thinly, until you can see your hand through the dough. For each ravioli, place 1 teaspoon of the filling on the pasta dough, brush the rim of the dough with the egg
wash and cover with pasta dough. Cut out round ravioli with a cookie or ravioli cutter and press the dough together to seal the filling inside. Bring a large pot of salted water to a
boil, lower the heat and simmer the ravioli for about 5 minutes or until al dente. Remove the ravioli with a slotted ladle or spoon, drain and set aside.

Preparation for serving
In a large pan, heat the olive oil over medium-high heat. Cook the fish fillets skin-side down for about 1-2 minutes or until crispy. Turn the fillets, add the butter, garlic and
thyme and cook for another 1-2 minutes or until the fish is flaky. Season to taste with pink salt and Piment d’Espelette and transfer to a plate. For serving, heat the reserved
cacciucco broth. Divide the ravioli and sea bass among deep plates and add a few tablespoons of the warm cacciucco broth. Serve immediately.

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 

Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).

Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately. 



Star chef, cookbook author and TV celebrity Cornelia Poletto, Hamburg

CW_Germany_MIYK_Cornelia_Poletto_28_415x415

"ZWILLING knives are found all over the world, in almost every kitchen, and when I started my apprenticeship I got a starter knife set from ZWILLING from my parents."


About


A day in Hamburg with Cornelia Poletto

by Meike Peters

Receiving a Michelin star is an honor for every chef, a life changing reward for years of hard work and dedication. Running a Michelin-starred restaurant is a tough job, as a chef you need an independent mind to stay creative and enjoy the time when the golden star shines above your "baby".

Celebrated chef, cookbook author, and TV personality Cornelia Poletto managed this juggling act. Her first restaurant in Hamburg was praised and celebrated, she was only 31 when she got the famous star. Her cooking is precise, unpretentious, and honest. It's not so much her German heritage, but the Mediterranean cuisine that shines through her creations. She started the restaurant together with her first husband, an Italian who deepened her love for the recipes and secrets of his culinary roots. The young chef learned to play masterfully with Italian classics. Her homemade tagliatelle could come right out of an Italian mamma's kitchen, her tender vitello tonnato is perfectly balanced, and her cacciucco with sea bass and ravioli would make any Tuscan proud. Cornelia doesn't copy the classics, she lends them her own twist, she surprises, but doesn't disturb the curious gourmet. Being a chef on that level is a craft, it demands refined skills, but to lift dishes above the craft with boldness and creativity is an art.

A family of food and wine lovers sparked young Cornelia's passion for the kitchen. She immersed herself in fanciful baking sessions with her friends as a teenager, but soon discovered her fascination for savory treats. Working with Italian-German Michelinstarred chef Heinz Winkler and Anna Sgroi from Sicily, strongly influenced her minimalistic kitchen philosophy.

Only good ingredients can create good food, each dish focuses on one main ingredient - the star on the plate. "When I eat fish, I taste fish. It might need a little olive oil and sea salt, but it doesn't need more than that to make you happy. Italian cuisine is elegant, even when it's frugal."

Pure, reduced cooking is founded on good ingredients. The critical chef trusts her suppliers, she relies on the quality that they bring to her kitchen. The ties are close with her locals in Hamburg, but also with Dan Morgan in Nebraska who is responsible for the beef on her menu, or her poultry supplier from Bresse in the Vosges department. Cornelia dreams of a restaurant without a fixed menu, where the guests trust the recommendations of the chef, like in Italy. To focus on the freshest daily catch from the sea, on produce that reached its peak as it's picked by the farmer, is an ideal base for the purest form of culinary pleasures. Nature brings its fruits to the table and it's the chef's task to turn them into something delicious.

Cornelia has her feet on the ground, she's not a dreamer, she's a visionary. I wouldn't be surprised if she opens her restaurant without a menu one day. Until then we can enjoy her comforting Mediterranean creations at Hamburg's cozy Cornelia Poletto and in Asia, where her new baby just opened its doors. The Twins in Shanghai is an elegant restaurant and cooking school born out of an idea that she developed together with ZWILLING.


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