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GOAT CHEESE WITH ROASTED CELERY AND PICKLED STRAWBERRIES

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GOAT CHEESE WITH ROASTED CELERY AND PICKLED STRAWBERRIES

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Ingredients

Adjust Servings:
Vinegar Strawberries
10 strawberries ripe
30 millilitres Chardonnay-vinegar
10 grams white cane sugar
Strawberry Compote
250 grams strawberries ripe
50 grams white cane sugar
75 millilitres red wine
50 millilitres dark port wine
30 millilitres Flavius-vinegar
2 grams Locust bean gum
Roasted Celery Cream
200 grams celery into small cubes
20 grams shallots into small cubes
50 millilitres cream 33%
50 millilitres sherry
50 grams nutbutter
Salt
white pepper from the mill
Toasted Mini Celery
5 piece mini celery with green
Strawberry Juice Pickled Mini Celery
1 piece mini celery washed
30 millilitres pureed strawberries
10 millilitres Chardonnay-vinegar
8 grams white cane sugar
Salt
Marinated Celery Julienne
30 grams celery cut into julienne
5 grams strawberry seed oil
10 millilitres Chardonnay-Essig
6 grams Sugar
Salt
white pepper from the mill
Cooked Strawberries
250 grams strawberries ripe
20 millilitres Flavius-vinegar
50 millilitres dark port wine
10 grams white cane sugar
Dried Strawberries
100 grams strawberries ripe
20 millilitres sud of the cooked strawberries
Strawberry Leaf Tea
1 heaped tablespoon dried strawberry leaves
100 millilitres Water
15 millilitres champagne vinegar
30 millilitres sud of the cooked strawberries
8 grams finest blossom honey
0.5 gram Locust bean gum
10 millilitres strawberry seed oil
Salt
fresh dried strawberry leaves

Nutritional information

Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Vinegar Strawberries

  • 10 strawberries
    ripe
  • 30 millilitres Chardonnay-vinegar
  • 10 grams white cane sugar

  • Strawberry Compote

  • 250 grams strawberries
    ripe
  • 50 grams white cane sugar
  • 75 millilitres red wine
  • 50 millilitres dark port wine
  • 30 millilitres Flavius-vinegar
  • 2 grams Locust bean gum

  • Roasted Celery Cream

  • 200 grams celery
    into small cubes
  • 20 grams shallots
    into small cubes
  • 50 millilitres cream 33%
  • 50 millilitres sherry
  • 50 grams nutbutter
  • Salt
  • white pepper
    from the mill

  • Toasted Mini Celery

  • 5 piece mini celery
    with green

  • Strawberry Juice Pickled Mini Celery

  • 1 piece mini celery
    washed
  • 30 millilitres pureed strawberries
  • 10 millilitres Chardonnay-vinegar
  • 8 grams white cane sugar
  • Salt

  • Marinated Celery Julienne

  • 30 grams celery
    cut into julienne
  • 5 grams strawberry seed oil
  • 10 millilitres Chardonnay-Essig
  • 6 grams Sugar
  • Salt
  • white pepper
    from the mill

  • Cooked Strawberries

  • 250 grams strawberries
    ripe
  • 20 millilitres Flavius-vinegar
  • 50 millilitres dark port wine
  • 10 grams white cane sugar

  • Dried Strawberries

  • 100 grams strawberries
    ripe
  • 20 millilitres sud of the cooked strawberries

  • Strawberry Leaf Tea

  • 1 heaped tablespoon dried strawberry leaves
  • 100 millilitres Water
  • 15 millilitres champagne vinegar
  • 30 millilitres sud of the cooked strawberries
  • 8 grams finest blossom honey
  • 0.5 gram Locust bean gum
  • 10 millilitres strawberry seed oil
  • Salt
  • fresh dried strawberry leaves

Directions

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*This recipe requires starting a day before for infusion time.Vinegar Strawberries

  1. Halve the strawberries and vacuum pack with the Chardonnay vinegar and sugar and refrigerate for at least 12 hours.

Strawberry Compote

  1. Weigh 150 g strawberries and dice finely.
  2. Dehydrate for 2-3 hours at 60 degrees c.
  3. Puree the remaining strawberries with a magic wand and strain through a fine sieve.
  4. Caramelise the sugar.
  5. Deglaze with the alcohol.
  6. Reduce to 1/3 and add the vinegar.
  7. Let it boil briefly and add the pureed strawberries.
  8. Remove from heat.
  9. Add the locust bean gum and return slowly to boil.
  10. Now add the strawberries.

Roasted Celery Cream

  1. Sauté celery in a pan slowly until golden brown and cook until soft.
  2. Then deglaze with the sherry and cream and reduce by half.
  3. Puree in a thermomix until smooth.
  4. Stir in the nut butter.
  5. Season with salt and pepper.

Toasted Mini Celery

  1. Wash Mini celery thoroughly and cut the green up to 1.5 cm.
  2. Wrap the celery leaves at the root well with aluminum foil.
  3. Stand the celeriac in a small saucepan with plenty of salted water and softly boil. However, the water should only cover the celery root – the celery leaves should not touch the water and should only be lightly steamed.
  4. Remove and cut in half lengthwise.
  5. Then fry until golden brown.

Strawberry Juice Pickled Mini Celery

  1. Cut Mini celery on a mandolin thinly and marinate with the pureed strawberries, vinegar, sugar and salt.
  2. After vacuuming, cook for ten minutes at 85 degrees Celsius.

Marinated Celery Julienne

  1. Marinate the julienne celery with listed ingredients and marinate for about 20 minutes.

Cooked Strawberries

  1. Remove the stalks from 150g of strawberries.
  2. Now 100g strawberry puree and pass.
  3. Reduce port wine to 1/4 and mix with the pureed strawberries.
  4. Combine the vinegar, sugar and strawberries.
  5. Vacuum and cook at 60 ° C for 15 min.

Dried Strawberries

  1. Halve strawberries and dehydrate for about five hours at 60 ° C.
  2. Before serving marinate with the strawberry stock.

Strawberry Leaf Tea

  1. Boil water and pour over the dried strawberry leaves and let stand for ten minutes. Allow to cool and mix with the locust bean gum and fresh strawberry leaves.
  2. Now season with the strawberry sud, champagne vinegar, honey, salt and the strawberry seed oil.

Plating

  1. On a plate and spread the sliced portioned cheese, about 15 grams per variety.
  2. And then the respective strawberry components with the appropriate cheese.
  3. Garnish with micro flakes, dried strawberry powder, the strawberry leaf and sauce boats.
  4. Serve immediately.

Daniel Achilles

Born in Leipzig, Daniel Achilles is driven by the unconditional desire to always present something new to his guests. This does not necessarily have to be a particular produce, but the way it is prepared or presented. There may certainly be times when the celebrity chef makes his own utensils and prefers using a nicely shaped branch of a walnut tree for the presentation of an amuse-bouche instead of a plate. In his quest for change, Achilles proceeds almost fanatically and keeps refining new creations together with his young team to come up with something entirely personal, unique and, above all, something that had been unheard of before. Yet, he never loses track of the golden thread during this culinary conquest and stays faithful to his style of cooking. Such dedication to the profession and the amount of hard work, concentration and discipline he displays distinguish Daniel Achilles from others. One could almost compare his drive to invent to Moritz Emil Rathenau and Thomas Alva Edison, who were on a life-long search for technological innovations to improve quality of life…

His professional development is both fascinating and impressive: as a son of a cook, he finished secondary school, and then trained to become a cook at the Paulaner Palais Leipzig in 1992. From there, he moved to the first top restaurant in Leipzig – Restaurant Stadtpfeiffer in 1995. Head Chef Rainer Behringer was responsible for him catching the “star cuisine bug”, as he claims today. He completed his alternative civilian service doing landscaping at a Protestant care home. The premises was several hectares in size with a herb and vegetable garden for self-catering and an incredibly large amount of cut flowers, trees and other greenery which taught him to respect nature.

He left Leipzig in 1997 to head south for the first time – to the Landhotel Schlosswirtschaft in Altenstadt, which had been awarded a Michelin Star. By now, he really knew where he wanted to go – all the way to the top. This was followed by stints with Juan Amador at the Fährhaus Munkmarsch on Sylt and with Bernhard Diers – first at the historic Gasthaus Schwanen in Haigerloch and later at the Restaurant Am Marstall in Munich. Bernhard and Susanne Diers were the ones who introduced Daniel Achilles to the idea of running his own business and who continued to influence his late career path. Daniel Achilles also met Sabine Demel at the historic Gasthaus Schwanen. Later, they became a couple. Together, they started working for Christian Bau in 2002, holder of two Michelin Stars at the time. They stayed with him for more than two years at Schloss Berg in Nenning.

At the end of 2004, the couple decided to make a new start – Sabine Demel at the hotel management school Hotelfachschule Heidelberg and Daniel Achilles as chef at the restaurant Maintower, with culinary advisor Juan Amador in Frankfurt. In 2005, Juan Amador finally recruited him as sous-chef at his restaurant Amador in Langen. Here, Daniel Achilles and Sabine Demel decided at the end of 2007, to become self-employed and open a new restaurant in Berlin together. After a planning phase of almost one and a half years, restaurant reinstoff opened in March 2009. Only eight months after the opening, the restaurant won a Michelin Star award. The second star followed in November 2011. And in November 2013, Gault&Millau voted Daniel Achilles “Chef of the Year 2014” and awarded the restaurant 18 points.

Portrait by: Philip Koschel

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