highlights | Das Magazin der Leonardo Hotels München | Ausgabe 11

»KvitsoySalmonservedwithDutchOpperdoezerRonde Potatoes,OscietraCaviarandKaffirCrèmefraîche«

Our head chef recommends… BODON, La Grande Brasserie, the hotel restaurant of the Apollo Hotel Amsterdam, tells the tale of traditional French cuisine. In an astonishing set- ting, hand-made products are served. The interior of BODON, La Grande Bras- serie is extravagant and richly deco- rated with marble, vintage and gold.

caviar adds a hint of saltiness and fi- nesse. Kaffir and crème fraîche provi- des the dish with a touch of freshness. Ingredients: 750 g Brined side of Salmon Fillet, 15 Dutch Opperdoe- zer Ronde potatoes (alternatively small waxy potatoes), Kaffir Crème fraîche, Oscietra Caviar, Fresh Wa- sabi, Yar row, Bur net, Nasturtiums Preparation: For the Salmon Brine ground 3 g Mace, 2 g Fennel seeds, 4 g Star anise, 1 g Cardamom and 8 g Mustard seeds in a coffee grin- der. Sprinkle a little salt on to a platter and then place the salmon on it with the skin side down on top of the salt. Sprinkle the spices over the salmon and add 40 g of sea salt. Brine for 24 hours, then rinse. Cut the brined sal- mon into small cubes. For the Kaffir Crème fraîche mix together 300 g Crème fraîche with the zest of 1 Kaf- fir lime, 15 g Yuzu oil, salt and pepper to produce a smooth mixture. Cut the Opperdoezer Ronde potatoes into sli- ces approximately 0.5 cm thick. Con- fit the potatoes in goose fat at a low

Kvitsoy Salmon served with Dutch Opperdoezer Ronde Potatoes, Oscietra Caviar and Kaffir Crème fraîche

This dish was created after a visit of the kitchen crew of BODON, L a Grande Brasserie in Kvitsoy. Due to the strict quality requirements and the environment in which the salmon grow, the overall quality of the fish is extremely high. The kitchen team wan- ted to do the salmon justice and combine it with products that en- hance its flavour and quality. The Op- perdoezer Ronde potato adds a creaminess and an earthy tone to the dish. The wasabi spices it up, and the

temperature. Cut a couple of the Opperdoezer Ronde potatoes into very thin slices and deep fry at 140°C until golden brown. Arrange the confit potatoes on the plate bet- ween the cubes of salmon. Take some fresh wasabi and add to the dish, between the salmon and the potatoes. Use the fried potatoes to add a crispy texture to the dish. Pipe dots of the Kaffir Crème fraîche and spoon the Oscietra Caviar on top. Fi- nish the dish by garnishing with sprigs of yarrow, burnet and nasturtiums. Guten Appetit…!

Fotos:LeonardoHotels

Recipe 25