"I cook classically French, coupled with regional specialities and Asian influences", says Philip Jäger. This 30-minute dish fits perfectly with this approach: grilled char with asparagus, passionfruit, and avocado.
The Mercedes-Benz Museum in Stuttgart welcomed a new chef at the beginning of this year: Philip Jäger (29). High-performance since the beginning, this young top chef brings a wealth of experience: Training in the hotel Four Seasons Munich; working at Schloss Prielau on Lake Zell (Austria) with two-star cook Andreas Mayer, at the Amador Restaurant in Mannheim (three stars), at Schwarzer Hahn Restaurant in Deidesheim (one star), as well as at EssZimmer, Munich's two-star house, under Bobby Bräuer.
He describes his cuisine as classic French, using regional products of the best quality and freshness, with an Asian influence. It's with these influences combined that he created his "fastest dish". The basis of the dish is a classic beurre blanc (white butter sauce). This is reduced with shallots and alcohol to turn the "fatty avocado into a fancy creaminess". Complimenting this is baharat, giving the asparagus a special Arabic kick. "It's a spectacular spice that not everyone knows,” commented Jäger, “and it has an intense taste that's great to use here." For even more exoticism — he reveals — a dash of espresso could also be added to the asparagus.
Interesting to note: Working with fish is actually a great passion of Jäger's. During his time with Andreas Mayer, he worked closely on fish, influenced by this experience and taking it on with him in his career. Fatty fish such as the char from this recipe (or salmon) are very easy to cook with, and can be grilled stress-free at medium heat on the skin side. Important: Remember to dust the skin with flour beforehand to make it crispy.
Have fun cooking Philip Jäger’s "fastest dish"!
Step 1: Creamy Avocado Sauce
- 25g butter
- 1 pinch of garlic
- 1 shallot
- 300ml white wine
- 200ml white port wine
- 80ml Pernod
- 60g avocado
- 1 branch tarragon
- 50g crème fraîche
- 60ml apple juice
- Salt, pepper, cayenne pepper, baharat and green tabasco to taste
1) For the sauce, peel the shallot and cut into slices.
2) Meanwhile, place a large pot on the stove and heat slowly. Put the butter in the pot and let it melt.
3) Then fry the shallots and garlic in the butter until translucent, cover with the liquids, and reduce by 2/3.
4) Peel and core the avocado. Slice.
5) Then add the crème fraîche and the tarragon leaves to a Thermomix, and lastly add the reduced liquid and mix at 60°C for 2 minutes at maximum speed. Alternatively, the avocado can be mixed with crème fraîche, tarragon and reduced liquid with a hand-held blender in a pot.
6) Season the sauce to taste with the juice and rind of the lime, and the spices.
Step 2: Aromatic Asparagus
- 250g white asparagus tips
- 150g green Thai asparagus
- 2 passion fruits
- 100ml passion fruit juice
- 50ml mango juice
- 1 shallot
- 60g butter
- 30ml Pernod
- 1 tsp olive oil
- 1/2 organic lime
- 1 pinch baharat
- 1 pinch sugar
1) Peel and halve the white asparagus tips. Cut 1cm stem from the Thai asparagus and clean.
2) Dice the shallot into slices.
3) Meanwhile, heat a large pan. Add olive oil to the hot pan, then add both types of asparagus and fry over medium heat with the spices. When the asparagus begins to turn golden (after about 2 minutes), add the shallots and sauté until translucent.
4) Once the shallots are translucent, add the butter and fry until the butter bubbles.
5) Add the Pernod and bring to the boil at once, then immediately add the passion fruit juice and mango juice to the pan and bring it to the boil.
6) Remove the pan from the heat, halve the passion fruit and scrape the inside into the pan.
Step 3: Grilled Fish Finale
- 2 char fillets (or a whole fish)
- 30g butter
- 1 sprig tarragon
- 1 sprig thyme
- 1/2 organic lime
- 1 tsp olive oil
- a little salt, cayenne pepper and flour
1) Halve the fish fillets - and check for and remove any bones.
2) Season the fish on both sides with salt and cayenne pepper, and dust the skin side with flour.
3) Heat a pan with oil and place the fish with the skin side in it at medium temperature.
4) Fry the fish fillets at medium heat until the meat side of the fish fillet feels lukewarm. Pour the butter and herbs into the pan, sprinkle the fish with lime juice, then turn around and take the pan straight from the heat.
5) Put the vegetables back on the stove and let them bubble once. Season to taste with the spices and lime juice.
6) For serving: Take a large spoonful of the avocado sauce and put in the middle of the plate, then draping the vegetables over the top. Finally put the fish on top and spread some of the passion fruit insides. Garnish with fresh herbs.