euromaxx a la carte | A Hamburg Meal with a Middle Eastern Touch

Title:
euromaxx a la carte | A Hamburg Meal with a Middle Eastern Touch

Description:
Enjoy this mixture of various cuisines! Grilled octopus and Lyonnaise sausage with bean salad Monkfish with cherry tomatoes and potato-olive puree Passion fruit tart with sorbet and caramelised fruit Chef Tarik Rose has a very special meal for you. First Course One kilo octopus half a litre of white wine bouquet garni fennel seeds garlic salt and pepper good quality olive oil ( 1 tablespoon) Cook the octopus together with the vegetables and the herbs. Then place the octopus and the sausage on the grill and season with garlic, fresh herbs and olive oil. 250g dried beans half a litre of stock 1 sprig of rosemary garlic balsamic vinegar ( 2 tbsp) olive oil (1 tbsp) salt and pepper sugar one finely chopped red onion parsley Soak the beans overnight in cold water. Then cook until soft with the stock and the herbs. Add salt shortly before the beans are done. Season with vinegar, olive oil and herbs. Then add the onion and the parsley. Season with crushed black pepper and grated lemon zest. Monkfish 1 large monkfish tail (1-2 kg) fresh herbs garlic citron confit olives potatoes (peeled) good quality olive oil salt/pepper (coarsely ground) finely chopped parsley cherry tomatoes fennel seeds 1 sprig of rosemary Remove the skin and dark flesh from the monkfish. Then sear the filet on all sides and put it into the oven - preheated to 160 degrees celsius, along with the herbs, garlic and finely chopped citron confit. Reduce the temperature to 100 degrees celsius and leave it to rest for 15-20 minutes (add more herbs, confit and pepper if necessary). Cook potatoes in salted water and then mash together with olive oil, salt, coarsely ground pepper, chopped black olives and parsley. Passion fruit tart Biscuit base 150g biscuits (almond biscuits) 60g sugar 80g clarified butter Put all of the ingredients in a food processor and mix together, then place the base in a greased flan case and bake for seven minutes at 170 degrees celsius. Filling 500g creme fraiche 8 egg yolks 80g sugar 20g custard powder 80ml passion fruit juice Mix together all of the ingredients and add to the cool biscuit base. Bake the tart at 120 degrees celsius for 20-30 minutes and then allow it to cool.

Author:
deutschewelleenglish

Tags:
Deutsche, Welle, DW-TV, euromaxx, la, carte, cooking, lunch, dinner, recipe,