fine food - Heiko Nieder
Written by Oryx
German-born Heiko Nieder’s career has taken him from the Restaurant Le Canard in Hamburg to L’Orquivit in Bonn.
Since the reopening of luxury five-star hotel the Dolder Grand in Zurich, Switzerland, he has held the position of ‘Chef Fine Dining’ at ‘The Restaurant’, which was awarded two Michelin stars in November 2010 and 18 Gault Millau points in October 2012. In 2014 Heiko was awarded the titles of ‘Best German Chef abroad’ by Gault Millau and ‘Le Grand Chef du Guide Bleu’ by Guide Bleu 2014/15. In the same year he initiated the Dolder Grand’s first gourmet festival, ‘THE EPICURE – Days of Culinary Masterpieces’.
Heiko’s philosophy is to create food which offers a large array of flavours, and surprisingly light dishes characterise his menu – going beyond classic expectations.
From September 17 to 20, 2015, the Dolder Grand in Zurich will be presenting the second edition of its gourmet festival THE EPICURE.
Char from Iceland with rapeseed and camomile
Camomile rapeseed oil stock
- Reduce poultry stock to 250ml.
- Add the camomile tea to the hot stock, and allow it to simmer for 3 minutes.
- Pass the stock through a fine sieve.
- Emulsify the stock with the diced butter and the rapeseed oil.
- Season the stock with lime.
Char from Iceland
- Put clarified butter, using a ratio of 80% and lime olive oil 20%, in a deep baking tray.
- Salt the fish fillet, turn it over in butter–oil mixture, skin side up, and cover it with plastic wrap.
- Let it carefully simmer in the oven at approx. 70°C. The char is done if the skin can easily be pulled off.
- Season the fillet with chopped croutons, lime zest, and Himalayan salt, and spread the char roe evenly on top.
Additional ingredients/side dishes
- Char tartar (use belly pieces)
- Small radish salad (radish slices and greens), cucumber rolls, mini radishes, purslane, and mini cucumber slices