Shrimp with Swiss chard
The Take 5 recipe for prawns with potatoes in a salt crust and Swiss chard was created by Maurizio Oster, a chef at the Hamburg restaurant Zeik.
- 500 g cleaned shrimp (preferably Förde shrimp from Kiel)
- 8 potatoes (small Bamberger Hörnchen)
- 6 cloves of garlic
- 1 bunch of Swiss chard
- 400 g sour cream
- Salt
- 1 sprig of thyme
- 300 ml vegetable oil
- 4 shallots
- 1 Butterflocke
- freshly grated nutmeg
- Zucker
- Marinate the cleaned shrimp with salt, thyme and 30 ml of vegetable oil.
- Boil the potatoes in their skins in well-salted water. Once the potatoes are cooked, drain off all but about 150 ml of the cooking water. Then, place the potatoes and the remaining water in a pan over high heat, stirring the pan to allow the water to evaporate completely. Turn off the heat and leave the pan on the hot burner for 1-2 minutes, until a nice salt crust has formed on the potatoes.
- Finely slice five cloves of garlic and fry them in 250 ml of vegetable oil in a small pot until crispy. Drain the garlic chips on kitchen paper.
- Wash the Swiss chard and separate the leaves from the stalks. Cut the stalks into strips approximately 5 cm x 1 cm. Peel the shallots and finely dice them. Sauté the shallots and Swiss chard strips in 20 ml of vegetable oil in a pan. Add a knob of butter, then add the Swiss chard leaves to the pan. Once the leaves have wilted, season with salt and nutmeg.
- Finely grate a clove of garlic. Season the sour cream with salt, sugar, and the grated garlic.
- Briefly fry the shrimp in a little marinade in a hot pan or grill pan.
- Place the Swiss chard on a plate and sprinkle with garlic chips. Lightly split the potatoes and add them to the plate. Place a dollop of garlic sour cream next to the potatoes. Arrange the fried shrimp on top.
Wine recommendation from restaurant manager and sommelier Tobias Greve.
Beautiful minerality and salinity, reflecting the terroir of the Ockfener Bockstein vineyard, paired with light, typical Riesling fruit. Harmonizes with the lightness of the shrimp, as well as with the buttery chard and the salty potatoes.
Concept: Young, casual fine dining with a focus on creative, regional, and seasonal vegetable compositions. Two menus, one of which is vegetarian. Cuisine: Maurizio Oster has further refined his individual style; his dishes, each of which explores a main ingredient with sophisticated flair, have gained in quality. For example, "Carrot" is presented as a cube of mashed carrots, ragout, mousse with herb oil, carrot buttermilk sauce, and a crispy roll with smoked carrot purée. Aromatic saddle of venison with a walnut and celery praline, a classically intense jus, and further celery variations. Wonderfully smooth and easy to eat with a spoon: "Chicken 2020" with leg ragout, fat foam, liver ice cream, and chive oil. Perfect harmony in the finale with mandarin orange, tarragon, and quark, paired with the 2018 Riesling Spätlese Bockstein from Nik Weis. New: a cheese trolley and a spirits trolley. Wine: Sommelier Tobias Greve has also revamped his wine list, featuring many top German estates with extensive vintages, as well as exquisite wines from the Coravin system. Surprising non-alcoholic options include pear juice with smoked cream. Atmosphere: The largely new service team under Nena-Sophia Richards is energetic. The redesigned layout (room dividers, colorful paintings, more tables instead of a private room) is a definite improvement. Conclusion: Maurizio Oster has stepped up his game in every respect while keeping prices reasonable, which is also attracting a younger clientele.
