Bernhard Long - Winter Cuisine

Clear Lobster soup with leeks and tomatoes Clear Lobster soup with leeks and tomatoes Ingredients for 4 meals 1 cooked lobster (so. 600 grams of fish merchants) 1 leek (so. 260 grams) 300 grams of fennel bulb 1 garlic clove 2 large spoon olive oil 2 star anise 1 dried chili 3 large spoon cognac drink 150 ml white wine 1 ¼ liter fish fond Pinch of salt ½ small spoon peppercorns 8 cherry tomatoes The preparation process Disconnect lobster tails and scissors. Tails with a heavy knife lengthwise in two halves to crush and eliminate the intestines. The meat from the lobster tanks loosen and in 1 centimeters large pieces of crushing. Scissors with the knife attacks. Tanks of the scissors break and the meat is triggered. The scissors meat horizontally into two halves crush. The Meat Cold rinse under running water and covered cold. The tanks, coarsely . The dark green part of the leek eliminate a 3 cm long piece from the white part cut off and set aside. Fennel and rest of the leek cleaning, clean and in water in 2 centimeters large pieces of crushing. Garlic peel and chop into thin slices. The oil in a large saucepan and heat. The tanks parts therein at medium heat 4 5 minutes browning. Leek, fennel, garlic, star anise and the whole chili. Sauté 1 minutes, until the cognac drink, white wine and pour in fish stock and bring to a boil. A little salt and pepper. Over a medium heat for 1 1/2 hours simmer, cooking. In the meantime the cherry tomatoes briefly in boiling water diving, remove, cold rinse and remove the skin. Set aside the leeks cleaning, clean in water. Leek districts and in 1 centimeters large diamond grinding. 30 seconds in boiling salted water simmer, cooking, remove, cold rinse and drain well. The liquid (rear) by a passenger cloth designed sieve into a 2. Pot and if something boil down to the taste to intensify. Leek lozenges, tomatoes and lobster sections in approximately 200 ml of liquid is heated with a foam trowel lift and in pre-heated soup plate . With the very hot lobster stock to fill and the lobster soup immediately prepare.

Fine Jerusalem artichokes soup with pumpkin cubes and truffle oil Fine Jerusalem artichokes soup with pumpkin cubes and truffle oil Ingredients for 4 meals 400 grams of Jerusalem artichokes 2 small cloves of garlic 3 large spoon olive oil Salt and pepper from the mill Knife tip sugar 2 shallots 700 ml vegetable stock 150 milliliters soy cream ½ Hokkaido pumpkin (so. 400 grams) 2 large spoon walnut kernels (30 grams) 3 stalks sage A bit of the truffle oil The preparation process Jerusalem artichokes very thoroughly in clean water and scrub with a brush. With the cup into large pieces crush. Garlic shells. Both in a casserole dish. 1 large spoon olive oil, salt, pepper from the mill, from the mill and 1 knife tip sugar spiking. Cover with aluminum foil and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) 45 minutes finished baking. In the meantime shallots peel and chop into fine stripes. 1 large spoon oil in a saucepan. Shallots is at medium heat while stirring 4 5 minutes until glazed sweating. The fermented contents from the mold in the pot. Soy broth and cream. Then boil and with small to medium heat. Leave to simmer for 15 minutes Pumpkin shells and free of the nuclei. 130 160 grams of flesh weighing and into very fine dice crush. Walnuts coarsely. Sage in clean water, shake dry and the leaf pluck. The rest of the olive oil in a frying pan and heat. Sage leaves is short crispy roast and cake paper drain. Pumpkin in the frying pan under swivel in approximately 5 6 minutes until golden brown. Walnuts and short heating. Season with salt and pepper. Soup with the hand blender or in the blender very finely puree. With salt and freshly ground pepper and spice mix again so you foamy. Soup in bowls or deep plates. Pumpkin, nuts and sage to distribute, sprinkle with a little truffle oil and immediately prepare.

Clear green cabbage soup with chick peas and tomatoes Clear green cabbage soup with chick peas and tomatoes Ingredients for 2 meals 275 grams of fresh green cabbage 1 medium-large onion 1 large spoon olive oil 1 large spoon Spanish paprika powder (smoked) 1 small spoon paprika powder (rose sharply) 650 ml vegetable stock 240 grams of chickpeas (socket) 4 eggs tomatoes 1 small spoon runny honey Salt and pepper from the mill 1 small lemon (on request) The preparation process Green cabbage cleaning, the tough stems and leaf ribs eliminate, cabbage thoroughly in clean water. In salted boiling water for 3 to 4 minutes simmer, cooking. In cold water quenching so that color and bite. Then print well and coarsely. Onions, districts and in fine stripes crush. Oil in a large saucepan, onion and green cabbage is 4 minutes sauté. Paprika powder and sprinkle with sauté briefly. The liquid and heat. Over a medium heat for 20 minutes of cooking. Chick peas in a sieve and rinse and drain. To the soup and continue to cook 10 minutes. Clean tomatoes in water, neighborhoods, core and finely dice. Shortly before the end of the cooking time with honey to the soup and heat it. Lemon hot rinse, dry and the shell fine rub. After request 1/2 1 small spoon lemon peel into the soup. With salt and freshly ground pepper to taste and bring to the table.

Grilled Halibut with miso soup Grilled Halibut with miso soup Ingredients for 2 meals 6 shiitake mushrooms 1 small carrot (so. 80 grams) 1 small leek (so. 100 grams) 2 fillets of halibut ( so. 130 grams) 1 small spoon sesame oil 400 ml vegetable stock 1 large spoon Red Miso 1 Sheet Nori algae The preparation process Shiitake Mushrooms with a brush or with a cake paper cleaning. Remove the stems and the heads in thin slices crush. Clean carrot in water, shells and in very fine strips (Julienne) crush. Leeks in water cleaning, brushing and only the white parts in very fine stripes crush. Fish fillets, rinse with kitchen paper and pat dry coat with sesame oil. A grill pan to heat up and the fish from each side 3-4 minutes grilling. Liquid in a saucepan . Mushrooms, leek and carrot to admit and leave to cook for 4 minutes. 150 milliliters of liquid and remove in a bowl with the MISO paste mix. The mixture back into the broth stir and heat, but is no longer cook. Liquid in deep plates. The algae sheet with the fingers on bread crumbs. Grilled fish and immediately set to prepare.

Minestrone soup with meat balls and a lot of vegetables Minestrone soup with meat balls and a lot of vegetables Ingredients for 6 meals 160 grams of colorful (noodles 2 carrots vegetables (so. 250 grams) 2 courgettes (so. 500 grams) ½ Cauliflowers (so. 460 grams) 2 cloves of garlic 2 small onions 2 large spoon olive oil Salt and pepper from the mill 1 ½ liter vegetable broth 260 g veal roast 425 grams of white beans (tin) 100 grams of peas (refrigerated) 60 g Parmesan cheese The preparation process The noodles in salt water almost al dente cooking, drain in a sieve, cold rinse and drain well. Peel Vegetables Carrots, cleaning and in 5 millimeter sized cubes crush. Courgettes in water to clean, dry, clean and also in 5 millimeter sized cubes crush. Cauliflowers cleaning, clean and in water into florets parts. Peel the onions and garlic and finely dice. Heat the oil in a pan and fry the onion and garlic cube is 2 minutes colorless sauté. Carrot vegetables in the pan and so. 1 minutes with sauté. Zucchini and cauliflower. With salt and freshly ground pepper flavor. Pour in the broth and everything around. Leave to simmer for 10 minutes. In the meantime veal roast with wet hands to small balls rotate. Approximately 400 milliliters of liquid from the pan and place it in a small saucepan heat up again. Balls and covered just below the boiling point over a medium heat for 5 minutes simmer, cooking. Beans in a sieve cold rinse and drain well. Beans, Peas, noodles and the veal meatballs with the liquid in the stew and heat up again . Minestrone soup again with salt and freshly ground pepper tastes. Parmesan cheese with a peeler or a coarse grater planing and separately with the soup .