Berlin-based chef Christian Lohse recently joined FOUR’s growing list of the world’s best chefs under our Germany category. To celebrate this two Michelin starred chef’s recent arrival, we’ve laid our hands on the recipe for one of his signature dishes which features on the menu at his restaurant Fischers Fritz in The Regent, Berlin.
Christian began his culinary career working with Guy Savoy in France and before taking the helm of the kitchen at Fischers Fritz owned his own restaurant, Windmühle in Bad Oeynhausen, which was awarded two Michelin stars.
As well as an additional set of Michelin stars, since taking the position as Chef de cuisine at restaurant Fischers Fritz Lohse has been awarded by Gault Millau with 19 points and four toques.
1 slice of sea bass (approx. 2 lb.)
2 tablespoons olive oil
maldon sea salt, black pepper, brown raw sugar
2 lb. flour
2 lb. sea salt
4 qt. water
7 ounces lobster shell
6 oz. Noilly Prat
12 oz. liquid cream
7 ounces roasted vegetables (fennel, onions, carrots, celery, garlic)
Some lime juice
1 tablespoon tomato paste
6 oz. olive oil
3,5 ounces butter
Fish:Gut sea bass, wash and drain, salt from inside. Mix flour, sea salt and water and prepare dough. Roll out dough and wrap sea bass. Preheat oven at 365 F, bake fish for 15 minutes and let it repose for another 20 minutes.
Sauce:Heat up the olive oil in a pot; add the roasted vegetables while stirring, spice with maldon sea salt and raw sugar. Then add the tomato paste and lobster shell, let everything cook for a short time. Add the Noilly Prat and reduce to half. Then add the cream, boil and the let the ingredients cook at a moderate temperature for 15 minutes. Pass through a fine sieve, put in a mixer and mix with butter and some olive oil. Season to taste with lime juice, maldon sea salt and Tabasco.
Vegetables:Roast a selection of vegetables slowly in olive oil.
Prepare for table:Prepare dishes with vegetables. Fillet sea bass right at the table and put on prepared dishes, serve with foamy lobster sauce.
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