Pan-fried fillet of pike-perch, served on "Gräwes" with a dornfelder and shallot confit
To serve 4:
4 pike-perch fillets (each weighing 200g), juice of 2 lemons, 100ml Worcestershire sauce, salt, 100g flour, 20g chives, 30g hulled sesame seeds, 200ml rapeseed oil, 100g butter, 1 piece of smoked meat, 2 bunches of spring onions, 200g sauerkraut, 400g potatoes, 200ml whipped cream, 100ml broth or vegetable stock, Pepper, nutmeg, 400g onions, finely diced, 80g blossom honey, 100ml dornfelder red wine
Preparation:
Season the pike-perch fillet with the lemon juice, Worcestershire sauce and salt, then turn in a mixture of flour, chives and sesame seeds. Pan-fry the fish in the rapeseed oil until lightly browned, adding a little butter at the end.
Boil the potatoes, then mash with Sauerkraut.
Dice the smoked meat and heat gently in a little vegetable oil. Add the sauerkraut and pour in the vegetable stock or broth. Season with the spices then stir in the spring onions (finely sliced).
Sweat the diced onion in the butter and the honey until translucent, then add the dornfelder and reduce. Season with the spices.
Recommended wines to accompany this recipe: a medium dry riesling kabinett or a dry riesling spätlese.
The Moselle pike-perch fish has tender, succulent flesh and is served here on a bed of sauerkraut mixed with mashed potatoes, a regional speciality known as "Gräwes".
Recipe from the Hotel-Restaurant Doktor Weinstuben in Bernkastel-Kues.
Mushrooms in sparkling Riesling
To serve 4 as a starter:
2 tbsp sunflower oil, 2 garlic cloves, 2 shallots (finely chopped), 250g fresh chanterelles (or button mushrooms), 250ml sparkling riesling, 2 tbsp parsley (finely chopped).
Preparation:
Heat the oil in a large sauté pan. Add half of the garlic and half of the shallots; sweat over a medium heat until translucent. Turn the heat down, add the mushrooms and sauté for 8-10 mins. until the juices emerge and the mushrooms start to soften. Pour in the riesling, add the remaining garlic, the rest of the shallots and the parsley. Mix well and continue cooking for 2-3 mins. until the mushrooms are soft. Serve with sparkling wine and fresh white bread.
Recipe from the "Kirchengut Wolf" wine estate in Traben-Trarbach/Wolf.
Riesling soup with baked salmon
To serve 4
4 shallots, 200ml dry riesling, 200ml vegetable broth, 200ml milk, 200ml cream, olive oil, salt, 250g salmon fillet
Preparation:
Peel the shallots and chop finely. Heat the olive oil in a large pan, add the shallots and allow to sweat. Pour on the wine and cook for three minutes. Next add the vegetable broth, milk and cream and allow to reduce a little. Season with salt.
Preheat the oven to 100ºC. Cut the salmon in quarters, place on a baking sheet, brush with olive oil and sprinkle on a little salt. Bake in the oven for approx. 10 mins. Serve the salmon in the soup.
