Charlottenburg Cuisine Episode 10 - avocados, spaghetti a la 'Charlottenburg', bananas in red wine

APPETIZER - SALMON „MON AMOUR“

Ingredient for 4 servings:
500g salmon filets 
1 lemon
150g white mushrooms
half a cup of butter
sage leaves
8  slices of prosciutto
flaky pastry (filo)
1 egg
olive oil
salt & pepper

Cut the white mushrooms and squeeze the lemon.

Melt the butter in a pan and sauté the mushrooms. Pour one half of the lemon juice over the sautéed mushrooms. Season them with salt and pepper.

Cut the salmon filets in half and pour the other half of the lemon juice over it.

Chop the sage leaves then crush them, add some olive oil and then coat the salmon with the sage-paste

Wrap the salmon and the mushrooms with the prosciutto slices.

Roll out the dough and wrap the salmon-bundles in it. Cut off the excess-dough.

Mix one eggyolk with a tablespoon of water and brush the edges with it.
Close the edges with a fork.

Now we bake our ‘mon-amour’-packages in the oven.

MAIN COURSE – CORN-FED POULARDE WIH ROSEMARY

Ingredient for 4 servings:
1 corn-fed poularde
5 twigs of rosemary
olive oil
butter
4 onions
4 cloves of garlic
„Suppengrün“ (celery root, carrots, leeks and parsley)
1 tbsp tomato paste
4 cups of chicken stock
1 cup of corn
2 tbsp heavy cream

Dice the onions and chop the garlic. Chop the „Suppengrün“.

Brush the poularde with vegetable oil, salt and pepper it.

A sprig of rosemary goes into the poularde.

Melt oil and butter in a casserole and sauttee the poularde for 10 minutes.

Add onions and garlic and cook it for another 10 minutes.

Then turn over the poularde.

Chop the rosemary, stir it in and let it stew for another 10 minutes.

Add celery, carrots, leeks and parsley – and let it cook for 10 more minutes.

Mix tomato paste with chicken stock and stir it into the stew. Yet another 10 minutes.

Stir in the corn and the cream and cook it fort he last 10 minutes.

Take the poularde out.   -   Season the vegetables with salt and pepper.

Cut the poularde and arrange it on a large plate with the vegetables.

DESSERT - TARTE AU CITRON

Ingredient for 4 servings:
2 cups of flour 
2 cups of butter
4 lemons
3 Eier
150g Zucker
400g trockene Erbsen für das Backen
Salz
Wasser

Place the flour in a bowl, dice the butter and add it to flour. As well as a good pinch of salt and one tablespoon of water. Knead first with a mixer the by hand then wrap it in aluminium foil. Place in a fridge for 40 minutes.

Grate the peel of 3 lemons then squeeze them. Mix 3 eggs in a pot with sugar, the lemon peel and the juice from 3 lemons. Stir it.

Roll out the dough and place it in a baking pan for tartes. Finish the edges by hand.
Place baking parchment on top and dried peas - as a weight

Remove parchment and peas and bake another 15 minutes.

Dice butter and cook it with the egg-lemon mixture – while constantly stirring – untill it thickens

Pour the lemon mixture over the cooled tarte crust.
Decorate with lemons and let it tarte cool down for at least an hour before serving.