For 4 people: 4 dorade fillets with skin, 120 g each, salt, black pepper, flour, olive oil, 1 tbsp dried jasmine flowers, 8 allspice seeds, 2 tsp honey, 20 g butter, 100 g couscous, coarse; 30 g soaked currants, 50 g toasted pine nuts, 1 gestr. TL Ras el Hanout, 1 Msp. Garam Masala, 100 ml violet vinegar (Doktorenhof, Tel: 06323-5505), 30 g cold butter, dried violet flowers (from the pharmacy).
Pour cold water over the dry couscous in a sieve. Repeat this until it has absorbed enough moisture and is easy to bite ("al dente").
Salt and pepper the dorade fillets and dust the skin side well with flour. Sear briefly in a frying pan on the skin side, but the skin should brown appetizingly. Then leave the fillets to cool, skin side up, in an ovenproof dish coated with olive oil.
Spread the honey in thin strands over the cooled dorade fillets, sprinkle over the coarsely crushed allspice seeds, grate the jasmine flowers over the fillets and finally spread the butter in flakes over the top. Set aside.
Get the olive oil hot in a pan, add the couscous, currants and pine nuts, season immediately with salt and heat slowly. Then add raz el hanout and garam masale and mix well. Cover and keep hot.
Place the dish with the dorades on top in the oven preheated to 230 degrees top heat. When the butter has melted, baste the fillets with it and cook for 3 to 8 minutes at most, depending on the thickness of the fillets.
During this time, reduce the violet vinegar by half and mix it with the cold butter, which has been cut into pieces.
Arrange the couscous hot on the plates as a shallow base, place the fillets on top, pour the vinegar-glace around them and decorate with the violet flowers.
At Ingo Holland's spices in Klingenberg am Main
.If snack bars fried curry sausages like the ones that Ingo Holland's restaurant "Zum Alten Rentamt" sometimes serves as appetizers, the market leader would eat them more often. Once a slice of lamb sausage lay on a mousse of chickpeas, was covered with first-class tomato puree, and smelled and tasted delightfully of curry. For the master from Klingenberg am Main not only makes the best desserts far and wide, but also roasts and grinds his own spices. He also mixes them, and anyone who wants to know how it tastes with them can of course try it in the restaurant. Then buy the spices at the Old Spice Office or have them sent to your home.
He came across it during one of his visits to Paris, when he got to know the relevant shop: the Épicerie Izrael in the Marais district. It was here that Holland found the old "specialties"long pepper, whose shape resembles hazel catkins; cubeb pepper, grains of paradise, cinnamon flowers, galangal and what they are all called. Enraptured by the unfamiliar flavors, he bought "dumb and dumb"and, after starting to work with it in his own kitchen, was "simply blown away".
Only with the purchase it became difficult at home. Most of it was available in the pharmacy, but these spices were too expensive for him in the long run, because the fact that they are meticulously tested has of course its price. So Holland imported his spices himself and bought spice mills so that he could grind them himself and put together his own mixtures.
Raz el Hanout, for example, the couscous spice from Morocco. Holland's blend consists of nearly thirty different basic spices. Belladonna (deadly nightshade) and Spanish fly, which are popular in the original, are omitted for understandable reasons. Or garam masala, the most important spice blend in the cuisine of northern India. For his blend, Holland roasts some of the ingredients, which greatly benefits the aroma of the composition.
Not to forget the curries! There's heavily roasted, medium hot "Cashmere" blended from sixteen individual ingredients; lightly roasted "Anapurna" with lots of garlic; or "Jaipur" for the European palate.
Whoever dabbles in spices not only makes his mouth water, but also learns a good lesson in economic history. Two books are also suitable as Christmas gifts: Jill Norman: The big book of spices, AT-Verlag; Allain Stella: The book of spices, Heyne Verlag, Munich.
Fish with pimento may still go, but the spices that Ingo Holland also gives it, will alienate some. But do not worry, it all has a hand and foot, and the brave are new, unforgettable taste experiences certain.
Old Spice Office
Ingo Holland
Unterlandstr. 50
63911 Klingenberg am Main
Phone: 09372-9481090, Fax: 94810920
Email: kontakt@ingo-holland.de
Internet: <link http: www.ingo-holland.de _blank>www.ingo-holland.de
from Waldemar Thomas