Chef Hans Haas –Continuing Tantris Culinary Legacy

Do you like this post?

Top chef Hans Haas is a fairly charismatic, industrious and dedicated chef. He is not a native of Germany. He is actually an Austrian native. His career actually has a fairly ordinary culinary beginning. Just like practically all the other chefs in the world, he worked as an assistant cook in Kellerwirt, a restaurant located in the town of Wildschonau. After leaving his restaurant, he worked in several gourmet cuisine restaurants until Eckart Witzigmann got him to oversee Aubergine, a restaurant in Munich. These are where he honed his skills and culinary talents. Now, he is the chef of Tantris, the 44^th best restaurant in the world.

The Playground of the Chef

Restaurant Tantris has been around for quite some time now. It first opened its doors to the public in 1971. It is a 2-star Michelin restaurant that continuously lives up to its reputation. The restaurant has an oriental feel to it. The entrance boasts of Oriental décor which continues inside the walls and ceilings of the place. The whole restaurant actually has an oriental design. The name of the restaurant perfectly describes the kind of food that one can expect. Experimenting with the Tantric principles of Indian Buddhism, he created a cuisine that will compliment these principles. Guided by the Trantric concept, he developed a cuisine that is light and pleasant. It is a cuisine that is complimented by the restaurant’s ambiance and décor.

The Cooking of Chef Haas

With the kind of food that Chef Hans Haas prepares, it is not surprising that he has received countless accolades for his talent and great skill. He was voted Germany’s top chef in 1994. Over the years, he was able to hone his talents and refine his techniques. Curiously, he has also discovered a liking for exotic dishes. This penchant has actually caught the attention of food critics and food lovers alike. In fact, Tantris is still considered the best restaurant in Munich. In fact, there is probably no restaurant that is as good as Tantris in that place.

Chef Haas thinks of the recipes and prepares the food. Not only does he prepare the gourmet dishes, he also bakes his own pastries. Over time, he has managed to write several cookbooks including Lust auf Genuss, Hans Hass Tantris-Kochbuch and Kulinarische Skizzen. Perhaps, you should consider getting an English-German dictionary if you are planning to buy any of his books because they are all written in German language.

Chef Hans Haas’ Wild Salmon with Garlic Mashed Potatoes Recipe

Recipe via The World Wide Gourmet

Servings: 4

Ingredients:

Garlic mashed potatoes

350 g (12 oz.) floury Potatoes

100 g (3 1/2 oz.) hot milk

20 g (4 tsp.) butter

2-3 tbsp. garlic purée

1-2 tbsp. whipped cream

Grated nutmeg

Salt

Salmon

4 slices of wild Salmon, about 60 g (2 oz.) each

150 g (5 oz.) butter

Juice of 1 lemon

Salt

Garnish

4 tsp. caviar (optional)

Method

1. Quarter the potatoes and cook in boiling salted water. Remove them and put them immediately through a potato ricer.

2. Add the butter; season with salt and nutmeg and blend in the hot milk.

3. At the end, add the garlic purée and cream, then correct the seasoning; the potatoes should be creamy.

4. While the potatoes are cooking, remove any bones from the salmon; salt it lightly on all sides.

5. Butter an ovenproof dish. Place the slices of salmon in it side by side and coat with a little butter. Cover the dish tightly and cook the fish on the lowest rack of an oven preheated to 80 °C (150° F) for 10 to 12 minutes depending on the thickness of the slices.

6. Remove from the oven and let the salmon cool for a few minutes.

7. Reheat the remaining butter in a skillet until it begins to brown. Season with salt and lemon juice and froth lightly with a whisk.

Presentation

1. Place the salmon fillets on plates with the garlic mashed potatoes.

2. Pour the brown butter over top and garnish the mashed potatoes with a spoonful of caviar per serving.

Image Credit via Wildschoenau

Recipe via The World Wide Gourmet

Popularity: 2% [?]

Currently 0 comment - But what do you think?