Viel Hitze & viel Labern! 🔥😳😅 Ist Königsberger Klopse noch ZU RETTEN? | 1/2 | Mein Lokal, Dein Lokal

The second chance in Berlin. Alpine cuisine in the Kreuzberger Edelweiss. A cook gives gas. Due to his hectic nature, he makes mistakes. Chef André's traditional recipes. So you got it from Grandma's kitchen at home. Let's go. Be careful now. Oh, oh, oh. Go up in flames in front of our professional. Grandma did it with fire too. A found food for the competition. Then I still have the forest mushroom frame. I had a herb string here. The little highlight. So I only see champignons. The criticism does not go away. What was really bad, much too little sauce. I think I ate the second one completely dry. In the hip capital, five Berlin gastronomers want to take their second chance and once again start the big local battle. Konstantin's muzzle pot is still in front with 35 counts, but Katrin wants to set the gentlemen on fire today. In the hipster high castle Kreuzberg in the middle of the Görlitzer Park, our professional Mike Süßer is on his way to the Edelweiss. His points ultimately determine victory or defeat. The Edelweiss took first place back then. Is the title defense in the Görli, as the Kiez residents lovingly call their park today? Mike wants to know. The name irritates me, Edelweiss. I've been living in Austria for a few years. I think a little bit about the top of the table. What's here? Roulettes? No idea. I'll take a look at it now. The good soul and manager of the jewelry shop is called Katrin. Mike is coming today. I'm really curious how it will be. I'm also very excited about Mike's opinion. I'm looking forward to it. If you bring in another chef with a different point of view, and maybe give him some tips, what can you change? Look at it. Let's see if you like my point of view. He's very sneaky and sly now and then. But above all professional and constructive. Above all, Mike wants to find out how alpine it really works here in the cool Kiez. So, hello. Katrin? Hi, I'm Mike. Nice to meet you. And Fred, did I get that right? Yes. So, that's Edelweiss and Kiez in one, right? Yes. I come from Hamburg, live in Austria. So I can classify both a little bit. One thing I know for sure, in Austria there is not such a cool Edelweiss shop. And what do you credit here, dear Katrin? Edelweiss offers Alpine and German cuisine. Traditional, home-cooked. Yes, good bourgeois cuisine. Schnitzel. Okay, that's not allowed. Oh, really? Zwetschengröster, Kaiserschmarrn, something like that? Exactly, sometimes. Okay, that's Edelweiss again. Between you, Königsberger Klopse. Cool, Königsberger Klopse always works. Did I actually save it for Berlin? Let's see, can I get that from you? Yes. Oh, seriously? Cool. But first I want to get to know the place a little bit. And while you're standing there ... I'll show you. See you later. The extravagant ambience raises questions. Who is the one who is responsible for this? With the pictures, this decoration, this own thing. Is that just Fred or are you too? Well, everyone thinks I'm the one, but no, my husband is the decoration expert. There is a lot of love in detail here. But Maik only has one thing in mind. And my wish is now in your kitchen. Who cooks it? So I don't, you don't want to? The other one cooks. Okay, all right. So nothing like going into André's cute workshop. Yes, come in. Oh, that's cozy. Hello, hello. There is André. Hi, Maik, nice to meet you. Small but fine. Welcome, Maik. You have to stay slim. Well, Kathrin, I would say we both come to the right and let's go to Königsberger Klopse. Yes, come on. So, that looks nice. The mise en place, i.e. the preparation of the ingredients, is already there. It's a bit of a cooking school style, but I think it's cool, because we want to see how you do it. Königsberger Klopse, I was told, there are different versions. And I see there is yellow beet, parsnip, there are a few other things, right? Exactly, parsnip and yellow beet. Yellow beet is made as carpaccio. You just sort out the nuts with a little white wine, salt, pepper. No shish. But it sounds a bit like shish. Yes? Yes. I don't think so. I was a little excited. Very nice, but very excited. So, run to the Klopse. What do you take? I take minced meat. Half pork and half beef. What goes in there? Onions, which I have already sprayed before, lightly brown. That's the engine built in, right? That's the engine. Speedy Gonzales is not against it. Some chopped sardines. He hums like that. So, let's knead that once. I see you don't take an egg. I don't take an egg. You don't take an egg. I don't take an egg, no. I'll do it. And off into the broth with the minced meat. What I think is good now is that the Königsberg Klopse cook in such a broth. Many also do that in the sauce. I think it's better that way. It stays a little airier, fluffier, juicier. Now the Mehlschwitze. Good. So, temperature on it. Sauce at the start. Now we have flour. This is the classic Mehlschwitze. Königsberg Klopse needs this Mehlschwitze. Yes, definitely. Show me how grandma is on it. How grandma is on it, yes. Watch out now. Oh, oh, oh. Watch out. Grandma did it with fire too. Oha. All of a sudden, a little too much heat, a little too much talking. But the quick André is pragmatic. The following Mehlschwitze is still being sieved. He really keeps going. Now I'm glad you put it through a sieve, because that can happen. Nobody is perfect. A mistake like that also happens, Mike. I assume. Squeeze potatoes, mix with red beet and serve. Drape the klopse and add the yellow beet salad. Looks great, as always. I always order Königsberg Klopse. They're all annoyed with me. It's a great dish, I have to say. Nice to hear You can give each other 10 points, but it's about me. How much does this dish cost? 59 in a la carte. But that's cheap. Good bourgeois cuisine for an affordable price. Okay, good. Now let's see. A colorful affair, right, Mike? Optically, you have to get used to the red mashed potatoes. You have to look, you don't have a single greenery on it, nothing at all. You still have to find a better plate. Maybe you can... I see a nice pasta plate, maybe something green on top. Imagine you have the vegetables separately, maybe a smaller bowl, the puree also separately, then you still have red beet. If you make a few more cubes, you know, a little bit on top, a little green stuff separately, and then you only have the vegetables in one plate. Maybe a little more... You know, right? Okay? And that's also a very simple dish. Now let's see. Without egg, without parsley, without lemon zest. For me all the important things. I'll give you that now. How does the Kreuzberger Klopps creation taste? Can it convince Mike's spoiled palate? Another spoonful of sauce, maybe? And, Mr. Sweet? Your dumpling is also fluffy. Could be a little fluffier. My tip is really again with a full egg. Stirred and again into the mass. I would recommend it to you. The sauce, a little too much salt in it. A tiny bit of salt. It could have been rounder. I just miss the last raviness. But what's important to say about the sauce, you really saved it in time. And if you hadn't chopped it up and put it through a sieve, it would have tasted somehow. And it didn't. I think it's possible, but you could do better. A big favor to you. Yes? A little down. It's hard for me, Mike. Yes, but you're great. And then I just believe. And I just want you to give everything. That you convince your colleagues. But I also know that the signal has been evaluated. Bye, everyone. Is this enough for the first place? Yes.