Cod pumpernickel trumpet mushroom

For 6 persons

800g cod-dock
7g sea salt

Rub the salt into the cod salmon and leave to marinate in the refrigerator for 12 hours. Afterwards let it temper for 30 minutes. The fish is cooked in the oven at 140°C on a buttered tray. The fish has found its perfect cooking degree when the individual cod segments separate from each other.

Cod brandade:

200g cod
30g diced shallots
20g grape seed oil
10g rape oil
½ Garlic clove
30g Noilly Prat
60g Cream Fraiche
salt and pepper


Dice the pure cod meat. Sauté the shallots in oil until colourless. Then sweat the cod and garlic along. Deglaze with Noilly Prat and reduce while stirring. Add the crème fraîche and simmer with the fish for 10 minutes (until the fish has completely decomposed). Cut out the garlic clove and mix everything very finely and season to taste.

Pumpernickel stock:
35g butter
100g shallots
60g fresh trumpet mushrooms
40g dried mushroom cuttings (for example morel, chanterelle, trumpet mushroom)
2 slices of fresh pumpernickel
30g Noilly Prat
500g mushroom stock (mushroom base)
80g PX Vinegar
10g Neuburg vinegar
3 sprigs thyme
3 Bay leaf
10 grains white pepper
20 grains of coriander seed
20g grape seed oil

Foam butter and sweat shallots, pumpernickel and fresh/ dried mushrooms. Finally, sweat the spices along. Deglaze with Noilly Prat and pour in the strong mushroom stock. Let it simmer for about 15 minutes and then push it carefully through a fine sieve. Emulsify with grape seed oil and season to taste with vinegar, salt and pepper.

pickled black radish
1 oblong black radish approx. 100g





250 g water
85g g vinegar (Neuburg vinegar)
50g g sugar
10 g salt
Spices: Coriander seed, white pepper, mustard seed, coriander seed

For the pickle brew, bring all ingredients to the boil together and leave to stand for 1 hour.
Slice the radish and pour hot pickling liquid over it. Leave the pickled vegetables in the refrigerator overnight.


roasted watercress stems:
1 bunch watercress
1 clgrape seed oil


Pluck watercress, blanch the stems. Fry the stems á la minute and marinate the leaves

sautéed trumpet mushrooms
120g cleaned trumpet mushrooms
20g butter
½ Shallot
salt / pepper


Clean and wash the trumpet mushrooms. Sauté the cleaned mushrooms briefly and crisply, sweat in the shallot brunoise and season with salt and pepper.