Recipes

4 char fillets, approx. 120 g each

salt, pepper, lemon juice

8 blanched spinach leaves

100 g fish farce

butter and oil for frying

2 tbsp meadow capers (young pickled dandelion buds)

approx. 16 spears of green asparagus

butter, meadow thyme

½ tsp Parmesan cheese

Puree:

4 medium-sized floury potatoes

Cream, butter, nutmeg

4 tbsp wild garlic cut into strips

Sauce:

0.4 l brown veal stock

4 tbsp cooked veal head cut into small cubes with the gelled cooking stock

40 g butter, 1 tbsp old vinegar

Black Forest ham potato chips:

20 small slices of Black Forest ham

Plate the char fillets, season with salt, pepper and lemon (approx. 15 min). Dry and spread thinly with the sauce, cover with spinach, roll up and secure with a skewer. Fry in a pan with oil and butter on both sides and cook in the oven for approx. 6 mins. at 180°C, then keep warm.

Asparagus: Fry the asparagus in butter in a large pan (without adding any color), add the meadow thyme after approx. 1 min. and season with salt and pepper. Finally, add the parmesan and toss.

Sauce: Reduce the veal stock to approx. half, add the sliced veal head and veal head stock, bring to the boil and reduce again if necessary. The sauce should be sticky. Add the vinegar and stir in the cold butter, keep warm.

Puree: Press the cooked potato through a ricer and whip with the cream, butter and nutmeg until light and fluffy and fill into a piping bag with a large star nozzle. Keep warm.

Black Forest ham potato chips: In a large frying pan, very slowly "fry out" the wafer-thin slices of ham with plenty of oil over the lowest heat or dry in a dehydrator overnight.

Using a piping bag, pipe a rosette onto the center of the plate - place the roulade on top. Place the asparagus around the purée, pour the veal head jus over it and windmill the Black Forest ham chips into the purée. Now add the dried meadow capers to the warm fish frying pan, add the butter, allow to foam, deglaze with the lemon marinade and pour over the roulade.

Recipe by Wilfried Serr, Restaurant "Zum Alde Gott", Baden-Baden-Neuweier

Black Forest Ham Culinary Campaign of the Black Forest Ham Producers' Association