Germany - Culinary Craft

ZWILLING Culinary World, Destination Germany

WHITEFISH BAKED ON HAY WITH MASHED POTATOES, FRIED POTATOES, BUTTERMILK AND ALPINE MILK

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. Andreas Hillejan, owner of "Das Marktrestaurant" in Mittenwald, shared shared this delicicous dish with us that represents the region in its entirety.


WHITEFISH BAKED ON HAY WITH MASHED POTATOES, FRIED POTATOES, BUTTERMILK AND ALPINE MILK

by Andreas Hillejan, Das Marktretaurant

Ingredients

Serves 4

For the mashed potatoes & fried potatoes
300 g / ⅔ pound waxy potatoes, peeled
100 g / ⅓ cup plus 2 tablespoons unsalted butter
1 tablespoon coarse Dijon mustard
Fine sea salt
Ground nutmeg
500 g / 2 cups plus 2 tablespoons vegetable oil for frying

For the fish
2 whole whitefish, scaled, gutted and cleaned
100 g / 3½ ounces hay
Fine sea salt
Herb oil, or olive oil

For the buttermilk
200 ml / ¾ cup plus 2 tablespoons buttermilk
50 g / 2 ounces sour cream
Zest of ½ lime
Fine sea salt
Ground pepper

For the Alpine milk skin
60 g / ¼ cup whole milk, preferably Alpine milk

Preparation

Preheat the oven to 150°C / 300°F.

For the mashed potatoes, boil 200 g / 7 ounces of the potatoes in salted water until soft.

Heat the butter over medium heat until golden brown. Drain the potatoes and transfer to the pot. Add the brown butter and mustard and mash until smooth. Season to taste with salt and nutmeg.

Remove the belly flaps off the whitefish and cut the fish into 4 fillets. Place half of the hay in a large, low casserole dish with a tight fitting lid, arrange the fish fillets on top of the hay and season to taste with salt. Drizzle with a little herb oil or olive oil, cover with the remaining hay and cover the casserole dish. Bake for 8–10 minutes or until the fish is just cooked through.

For the buttermilk, whisk together the buttermilk, sour cream and lime zest until smooth and season to taste with salt and pepper.

For the fried potatoes, heat the vegetable oil in a large pot until it's about 160°C / 325°F. Slice the remaining potatoes over a mandoline very thinly, rinse well and dry with paper towels. Fry the potatoes until golden brown.

For the Alpine milk skin, mix the milk with a pinch of salt and pour into a non-stick pan. Boil the milk over low heat until dry and crispy. Let it cool and break it into pieces.

Divide the mashed potatoes among the plates, place the fish fillets on top, and arrange the fried potatoes and Alpine milk skin around the fish. Drizzle with the buttermilk 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. 

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. 



Andreas Hillejan, owner of "Das Marktrestaurant", Mittenwald

CW_Germany_MIYK_Andreas_Hillejan_29_415x415

"For me, German craftsmanship means substantiveness, fellowship and reliability."


About


A day at Das Marktrestaurant with Andreas Hillejan in Mittenwald

by Meike Peters

"It was the best decision of my life". It's always a risk to leave the known behind and start a new adventure. Andreas Hillejan opened his restaurant, Das Marktrestaurant, far from his roots, in Mittenwald, a picturesque village snuggled up to the imposing Bavarian Alps. Famous for its pretty painted houses and a long history of violin-makers, the young chef managed to add a Michelin-starred restaurant to the village's map within just two years. Combining passion, craft, and love and respect for local produce, he won the hearts of his guests from close and afar. Some of them travel two hours to sit in the cozy centuries-old house and enjoy Andreas' modern mountain cuisine focusing on strong flavors and compositions that perfectly balance excitement and comfort.

We got up painfully early, at 4:30am, but Andreas promised that we wouldn't regret starting the day with the rising sun. We trusted him - drowsy and curious. A strong espresso at his restaurant woke up our minds and bodies and so we left to explore the stunning beauty of the region. As we reached Walchen lake, the first sunbeams soaked the fog lying peacefully over the calm water into a mesmerizing golden light. The silence was overwhelming, just broken by birds and the wind. This is the unbeatable gift that you get from the early morning hours. The turquoise-colored lake is one of the deepest and largest alpine lakes in Germany, the water is cold and clear. The serene scene looks like a painting. Besides a few fishermen sitting and waiting patiently in their tiny rowing boats, only Johann Rieger is allowed to fish on a "larger" scale using a motorboat that fits one man and two buckets of fish. Carp, eel, trout, and Wels catfish are some of the species that live happily in the waters. We chose Renke for our Sunday lunch, whitefish is a local specialty and a member of the salmon family. When Johann returns to the shore with his boat, his charming wife, Christl, takes care of her husband's catch and cleans, sells, or smokes the fish.

It was hard to leave, but knowing that a luscious mountain meal was waiting for us made it so much easier. It's a satisfying pleasure to indulge in a huge portion of apple strudel with vanilla custard for breakfast when you can gaze at snow topped mountain peaks. Nature is present and powerful around Mittenwald, filling the lungs with the freshest air. As I strolled over blooming meadows covering the soft hills around Elmau castle and walked over bridges on top of a narrow gorge – the Leutascher Geisterklamm – I almost forgot that I came to Germany's south to cook. Chef Andreas Hillejan picked a recipe for lunch that celebrates the region's finest delicacies: Whitefish baked on a bed of hay with mashed potatoes, watercress, buttermilk, and caramelized mountain milk. The flavors are bright and fresh, almost sweet, and mirror the soul of the place where they come from.

Andreas loves food. He's one of the few chefs I met who still indulges in cooking and eating privately. Seeing him with the locals, connecting and chatting with them effortlessly although he comes from outside of their world, gives an honest insight into the chef's view on his work. He's open and direct, avoiding the pretentious in his creations and character. He enjoys what life gives him since he started his new adventure. Andreas sees himself as a craftsman in the kitchen, not as an artist. However, seeing him master his craft and creating such delicious beauty on the plates, makes him an artist in my eyes.

das-marktrestaurant.de
instagram.com/andreashillejan


CW_Germany_Mama_MIYK_60_358x249

Germany - Beef roulades with prosciutto and potato dumplings

Recipe Details
CW_Germany_MIYK_Cornelia_Poletto_49_358x249

Germany - SEA BASS WITH CACCIUCCO BROTH AND ROUILLE-RAVIOLO

Recipe Details
CW_Germany_MIYK_Domberger_32_358x249

Germany - Sourdough bread

Recipe Details
CW_Germany_MIYK_Marta_Greber_36_358x249

Germany - Pancake with chocolate and fresh fruits

Recipe Details
CW_Germany_ZWILLING_Production_29_358x249

Germany - Recipe for a good knife

Watch Production Video

Stay tuned

Sign up for the ZWILLING newsletter to receive 10% off your first order. Also you can look forward to delicious recipes ideas, cooking tips, advice and techniques from professional chefs.

Sign up

Germany - Culinary Craft Sale

Find here all products to bring Culinary Tradition into your kitchen.

Shop the products
Germany_358x249px_Logo_Schriftzug_02

Follow the #culinaryworld

Instagram