Lower Rhine Kuschelemusch with Provencal Refinement

Place the fish fillets in a large enough bowl, pour the marinade ingredients over them, cover and refrigerate for two to three hours.

Remove the peel from the potatoes and cut them into large pieces. Cook with saffron and barely covered with salted water. Then grind.

Tourniquette carrot, turnip and zucchini (cut into pleasing shapes like diamonds, rhombuses or slices). Blanch in salted water: carrots 5 min, turnips 3 min, zucchini 2 min, then rinse in iced water.

Mix whipped cream and eggs with whisk, season with salt and season with pepper.

Form the mashed potatoes in a buttered gratin dish, place the fish fillets (without marinade) on top, then the blanched vegetables. Pour the whipped cream and egg mixture over it. For 20 min. in the 200 degrees hot stove form.

Serving: In the center of each plate place a unit of kuschelemusch, surround with a sprinkle of pesto. Sprinkle everything with olive slices.

Drink: Tobias Hammes recommends a white wine from Provence – a Domaine Rechaume Viognier.

Tip – Original Kuschelemusch: The Original Kuschelemusch is a mixture of steamed fish (such as haddock or cod) with mashed potatoes. Both are mixed well with a whipped cream and egg mixture until a smooth mash is formed, seasoned with salt and pepper. In a buttered gratin dish, it goes into the stove for 20 to half an hour. Garnish with cut

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