Prepare the red wine butter: Peel and finely chop 3 shallots. Brown the shallots in a pan with 500ml of red wine over a low heat until the wine has reduced by half. Add 250ml of cream and let simmer for 15 minutes. Add 100g of butter to finish and then once the butter has melted blend everything together. Put aside.
Prepare the Jerusalem artichoke cream: Peel your Jerusalem artichokes and cut into large chunks. Cook in salted boiling water for around 20 minutes, adding the milk during cooking. Once the artichokes are cooked, drain them to get rid of any excess liquid but do not let them cool down completely. Blend the mixture to get a puree and then put aside.
Confit shallots for the salmon: Peel and finely chop the rest of the shallots. Cook them in an oiled pan, making sure that you do not brown or burn them. Add 30g of butter, salt, pepper and then add thyme and bay leaves to taste. Once the butter has melted, leave the shallots to stew on a low heat for 20 minutes.
Prepare the root vegetables: Peel the root vegetables that you have chosen and cut into small, 1 cm cubes. Cook them in boiling salted water for 5 to 7 minutes (except for the mini orange beetroots which will need to cook for between 8 and 10 minutes).
Prepare the potatoes: Peel the potatoes (put them in cold water if necessary to stop them from turning brown) and then use a potato baller to make potato balls. Blanch the potatoes in a pot of simmering water for 5 minutes (the potato balls should remain firm).
Prepare the herbs: Chop the chives and chervil and then put aside.
Sauté the potatoes in a pan with a little oil and butter. Add the herbs towards the end of the cooking time.
At the same time, reheat the Jerusalem artichoke cream that you prepared earlier. Add salt, pepper and 150ml of cream to make the mixture creamier.
Cook the salmon fillets skin-side down in an oiled pan. You can cook the salmon according to how you like it, either fully or medium.
Use your imagination to dress your plate using the different elements that you have prepared or copy the photo of the dish prepared by our Chef.
Chef’s tip: Keep the peels from all the vegetables and use them to make crips to add a bit of extra texture to your dish.
1 hour and 15 minutes
© photostudio C. Bosseler
Enjoy your meal!
6 salmon fillets (each fillet should weigh between 140g and 150g)
Around 1.2kg Jerusalem artichokes
3 or 4 root vegetables of your choice: green radish, purple radish, mini orange beetroot, yellow carrot or parsnip
150ml semi-skimmed milk
400ml cream (30% fat)
500ml red wine
150g unsalted butter
Thyme, bay leaves
Salt and pepper
Recipe presented by
Um Scheierhaff Bistro & View
© photostudio C. Bosseler
Simplicity and authenticity are the perfect words to describe Chef Sébastien Massy and his cooking at Bistro Um Scheierhaff. The Chef puts together recipes based on what ingredients are available each season and uses every part of each product so that there is as little waste as possible. For his dishes he only uses the ingredients he really needs and tries to avoid using decorative elements that don’t add anything to the dish in terms of flavour. Chef Massey likes to play around with different textures and seasonings, elements that he believes chefs don’t tend to think about as much nowadays when developing new dishes.
He draws his day-to-day philosophy from the great Paul Bocuse: “Classic or modern cuisine? there’s only one…the good one!”. Chef Massy firmly believes that simple dishes cooked with passion are better than complex, soulless ones. He takes pleasure in cooking, and this can clearly be felt in his dishes and by his customers.
Seine tägliche Philosophie bezieht er vom berühmten Koch Paul Bocuse: „Ob klassisch oder modern, es gibt nur eine Küche… die gute“. Tatsächlich bereiten für Küchenchef Massy einfache, mit Leidenschaft zubereitete Gerichte viel mehr Freude als komplexe und seelenlose Rezepte. Durch die Freude am Kochen vermittelt er diese Freude über den Teller an seine Kunden.
Chef Massy uses every part of his products to reduce food waste as much as possible.