Traditional German fare with flair!
German top chef Jens Dannenfeld's L'escalier restaurant has become a hit in Cologne's Belgium Quarter.
Two years ago Dannenfeld got his first Michelin star - a rare honour for a cook of traditional German fare. But don't expect the usual. Dannenberg belongs to the group of "Jeunes restaurateurs" a kind of European culinary avantgarde. Three-hundred-and-seventy young chefs from nine European countries make up the group. Their motto is to cook dishes from their own region in a novel way. The restaurants guests are as young as the chefs themselves.
Turnip Greens on Jerusalem Artichoke
Ingredients (serves 4)
For the crepes:
100g sieved flour
60ml mineral water
1 egg white
25g melted butter
A pinch of salt and sugar
For the filling:
2 bunches of turnip greens
200g Jerusalem artichokes
2cl walnut oil
1 bunch of watercress
1 garlic bulb
100g goat's cheese
50g roasted and ground hazel nuts
Wash and finely chop the turnip greens and fry gently together with the finely chopped shalotts in walnut oil. Add salt, pepper and nutmeg to taste. Put on a sieve and keep warm. Keep the broth for the sauce.
Mix all ingredients to make a dough. and sift through a sieve. Leave to settle for 10 minutes. Bake thin crepes in a teflon pan and place to one side. Make circular forms. Wash, peel and place semi-waxy potatoes in cold water on the cooker. Cook at a moderate heat until soft and leave to settle. Heat the milk and taste with salt, pepper, nutmaeg and a little sugar. Melt and slowly brown the butter. Mash the potatoes in the hot milk. Add the browned butter and mix with the turnip greens. Peel and finely chop the Jerusalem artichokes and steam together with the shalotts, cress and garlic. Keep the broth and mix together with broth from the turnip greens. Add salt, pepper and nutmeg and mix with walnut oil. Place the potato and turnip green mix on top of the crepes and make layers. Bake with goat's cheese. Place the Jerusalem articokes on plate and pour over the sauce.