Charlottenburg Cuisine Ep.1: fresh Oysters, Wolfish on a bed of leeks, lemon froth

APPETIZER - OYSTERS

Open the fresh oysters with an oyster knife.

Serve them with fresh lemons and butter. Some like a few drips of Tabasco sauce with the oysters.

MAIN DISH - WOLFFISH ON A BED OF LEEKS WITH A WHITE WINE MUSTARD SAUCE

ingredients:
4 pcs wolffish filets (cod would also do)
24 sticks of leeks 
1 bunch of chives 
1 bunch of chervil
1 bunch of coriander
lemon juice
salt & pepper  
10 fl oz white wine
4 tbs Dijon-mustard
2 tbs creme fraiche
1 tbs capers
2 tbs crushed green peppers

Blanch the leeks in boiling saltwater for 5 minutes. Then season them with salt and pepper. Place the leeks in a buttered casserole and drizzle melted butter and lemon juice over it.
Cover with aluminium foil and cook it in the oven for 20 Minutes at 170°C (340°F). In between pour melted butter over it. Now put the filets on top and put it back in the oven for another 10 minutes.

For the sauce pour the wine in a pot, bring it to boiling, and then let it simmer for 7-8 minutes. Add crème fraiche and let it simmer for another 2-3 minutes. Take the pot of the heat and stir in the mustard and the capers.

Serve the wolfish on a large plate with the leeks underneath, pour the sauce on top and sprinkle the chopped chives, chervil and coriander on top as well as the crushed green pepper.

DESSERT - LEMON FROTH

ingredients:
Juice from 3 large lemons and the grated peel
2 eggwhites
Gelatinepowder (for a quart of fluid)
7 oz (200 g) sugar
1 tbs sugar
1 pint (half a liter) water

Mix the gelatine with water and let it soak.

Stir the sugar into the pint of water, the lemon juice and the grated lemon peel and boiling with occasional stirring until it gets sirupy.
Let the sirup cool down for a couple of minutes the stir in the gelatine water then place it in the refrigerator..

Beat the eggwhite with the tablespoon of sugar till it is stiff.

Sift the sirup andand mix it with the sugared eggwhite. Place it in the freezer. Every 20 minutes take it out and stir the froth with an electric mixer. (3 times should be enough)