Michael Huppert prepares colorful and Mediterranean halibut. Above all, be careful: The fish is cooked in the oven at only 60 degrees. There is also mashed potatoes and sweet peppers.
Stuttgart – It seems that the regular customers have moved: when Michael Huppert reopened his restaurant in the south of Stuttgart after the corona break, it was immediately full. “It’s a nice confirmation,” says the 35-year-old. Back in the kitchen, he seems pretty happy too. “Pure taste” is his motto at restaurant Hupperts, which was awarded a Michelin star two years ago. What he appreciates about his job – and being a chef – is that he gets immediate feedback on his work.
For the recipe, lukewarm halibut
Michael Huppert chose lukewarm halibut with mashed potatoes, peppers, arugula and Parmesan crumble as the recipe, which is currently on the menu. Even amateurs can cook it, he confirms: the dish is perfect for an evening dinner with guests because it is easy to prepare.
Ingredients for four people
4 x 180 g of white halibut,
400 g of La Ratte potatoes,
50 g arugula,
salt, olive oil, lemon,
200 grams of milk,
100 g browned butter,
salt, thyme, garlic,
2 peppers, 2 shallots,
300 ml of vegetable broth,
100 ml cream,
100 ml of white wine,
A splash of lemon juice, olive oil,
160 g breadcrumbs,
110 g soft butter,
75 g of grated parmesan.
For the mashed potatoes, heat the milk with a little thyme and garlic. Boil the peeled potatoes in salted water on medium heat for 25-30 minutes. Let the potatoes steam for a while. Push through the bowl of a potato peeler. Mix milk (without thyme and garlic) and brown butter into the potatoes. Strain everything through a fine sieve. Season with salt.
To crumble Parmesan, mix breadcrumbs with soft butter. Stir in Parmesan and five grams of salt. Spread the mixture on a baking sheet covered with baking paper. Bake the croup at 170 degrees until golden brown.
For the pepper cream, peel the shallot and cut it into thin strips and brown it in olive oil with the pepper slices. Add some thyme, basil and garlic, deglaze with white wine and reduce by half. Fill with vegetable broth and cream and let it simmer. Mix until a creamy mass is formed, strain and season with salt and lemon.
Brush a deep pan with olive oil, place the halibut in it and cover with cling film to make it airtight. Bake at 60 degrees, depending on the thickness of the fish, for 30 minutes until it becomes transparent. The oven must not be hot from the crumbs.
Peel the peppers and cut them into circles with a diameter of two centimeters or cut them into cubes. Sweat the cut peppers in olive oil with thyme, garlic and basil and deglaze with white wine and salt. Marinate the rocket with a little olive oil, lemon and salt. Finished fish with salt and cover with paprika slices. Place the mashed potatoes in the middle of the plate and on top of the fish. Sprinkle the Parmesan sprinkles over the dish. Garnish with rocket and paprika cream.
Michael Huppert fully processes its products. For example, he makes rocket oil from rocket stems and large leaves. Greens are crushed in oil, after which the oil is filtered.
Marianne Huppert (currently on maternity leave) recommends the expressive 2019 Sauvignon blanc Vogel from the Zimmerle winery in Korb (€15.90 at the Kreis wine shop) with fine fruit and wonderfully integrated acidity.