Traditional Northern German cuisine

Ingredients

• 800g dew fresh fillet of cod
• 125g fresh Northern Sea crabs
• 125g fine Beluga Lentils (if available)
• 2-3 minced shallots
• 1 grated carrot
• 1 minced leek stalk, and the same volume of minced celery
• 1 tomato as “tomato concassée”
• A little curled parsley
• Fresh chives
• 1 lemon
• 1/8 l milk
• 1/8 l Crème fraîche
• 1 small glass creamed horseradish
• A knob of butter or concentrated butter
• Seasoning (salt and pepper)

Preparation

The Lentils:

1. Sweat the vegetables in a little butter until they look glassy.
2. Season the washed lentils with salt and pepper.
3. Cook them “al dente”.
4. Put a little minced parsley on it and add a few drops of Balsamic vinegar..
5. Check the taste.

Horseradish sauce :

1. Heat the milk and crème fraîche together.
2. Add half the glass of creamed horseradish.
3. Add a bit lemon juice and salt and pepper.
4. Check the taste.
5. You might like to add a pinch of sugar.
6. If you want, add a little starch in order to achieve a really thick sauce.

Cod fillet:

1. The fillet of cod must be treated extremely carefully since it is delicate, even fragile.
2. Wash it carefully and remove the water with a paper towel.
3. Squeeze on a little lemon juice.
4. Spice it with salt and pepper and cover the fillet in flour.
5. Fry the fillet in hot concentrated butter for 2-3 minutes on each side.
6. Let the fillet darken slightly and “let it sit”.
7. Sauté the minced onions and the crabs shortly in the same pan.
8. Add the “tomato concassée” and the chives.

Serving suggestion

• Warm some plates.
• Place the lentils in the middle, then lay the fish on top of the lentils.
• Put the crabs on top.
• Pour on some sauce.
• As a beverage you might offer a Sylvaner white wine from Germany.
• A cool beer or even an ice-cold Aquavit would also fit.