Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
This recipe is based on one of Tamasin Day-Lewis's, a writer whose writing style I find intensely irritating, but it has to be said that her recipes are usually excellent.
Serves 6 as a starter
600g monkfish fillet
a sprig of rosemary
6 bay leaves
a clove of garlic
6 slices of Serrano ham (or similar)
half a lemon
Preheat the oven to 220°C.
Check over the fish and remove any remaining bones or membrane covering the flesh. Cut into six more-or-less equal sized chunks.
Heat a tablespoon or so of olive oil in a small frying pan. Crush the garlic with a little coarse salt in a pestle and mortar and finely chop the rosemary leaves. Fry the garlic and rosemary gently for a couple of minutes. You want them to release their aromas but not to brown.
Lay out the slices of ham flat and brush each generously with the garlic/rosemary oil. Put a chunk of fish on each and squeeze over the lemon half. Wrap each piece of fish up in the ham and put them close together into a small roasting tin or gratin dish, with a bay leaf between the little parcels. Grind over some black pepper.
Bake in the oven for about 20 minutes, until cooked. Serve immediately.