Wenn es jetzt SCHON SO losgeht! 😲 Welches Manko hat Profis Gericht? | 1/2 | Mein Lokal, Dein Lokal

Markus, Janine, Mario, Julian and Dani. They are all hot on the winner's plate of the MLDL. Nice entertainment, smoke gives smoke taste. But if it's too much, the amount makes it poisonous. Yes, yes, yes, that's true. Also with the fish soup, it's hot. The bujabes would have been a little stronger. Has the whole thing dampened a bit. The fish looks a bit raw to me in the middle. That can't be true at all. Here we go with Markus in the Seegasthaus Krumpendorf right on Lake Wörthersee. Personally, I wouldn't add a young leek, because it's a bit tough. It tastes better when it's really smoked through, cooked through. So celery in three textures, puree, cubes, and what's the other celery? Huh? Actually a celery crumble. I think I forgot. Oh, shit. Welcome to the beautiful Wörthersee. The starting shot falls at Markus in his Seegasthaus. It goes on with Janine. She invites you to the Ländring. The mountain festival is celebrated at Mario's, in the equally-named Marius. On day 4, Julian invites you to dinner. He welcomes the guests in Gegentalerhof. And Dani is allowed to arrange the furious finale. She is looking forward to the hosting day in the Messner Raii. The sun is smiling, Lake Wörthersee is glittering, and professional chef Maik Süßer is radiating. Guys, we're in Carinthia. A beautiful week from the Carinthian countryside is ahead of us. Behind me is Lake Wörthersee, a few boats, paradise. The word Alpe Atria cuisine will surely come to us this week. So that you don't ask, I'll explain it to you. There's everything from birch, bacon to not just freshwater fish, but sea fish. Why? Because behind it is Slovenia and there is Italy. There's everything, good pasta, everything. That's why Alpe Atria cuisine. And we're in Kruppendorf. There they are in the hallway, I can already see them. The start mat on the right, and that is apparently the woman. Sea guest house. The two have been very successful here at this location for 7 years. And the two have a special feature. They belong to the association Slow Food. There are snails for rent, by the way. As there are stars in the star kitchen, or hoods or gumiho points, there are snails here. And they have 5 snails, attention, 4. Also cool, right? What does Slow Food mean? It's about really conscious nutrition or conscious enjoyment and the whole thing regionally. So please. This is a start, of course, as it can only be found in the fairy tale book. Super laid, right on Lake Wörthersee. Bomb weather, it's a dream. And the host also lives his dream with his location directly in the first row on Lake Wörthersee. I love coming here every day, because gastronomy is our life. We live and do it and our employees are excited about the same passion for this thing. What does Slow Food mean in your sea guest house? Slow Food is for us the attention we give to the product we work with. Everything we cook in the kitchen has once lived and its appreciation you have to see on the plate. That has nothing to do with marketing, but it's really the appreciation we give to the products and the people who work with them. That's a really great attitude. We should record a lot more of that. Then quickly into the Slow Food paradise. Ah, do the right thing. The weather wasn't so nice earlier. Hi, hi. Now I have to give you a hand. Your name? I don't know your name yet, but I assume partner, right? Yes, of course. Hi, I'm Jessica. Jesse. Hello, Mike, I'm Markus. Can I say Jesse? Yes, please. But you drink with me. I'd love to. Otherwise I'm on TV. That's a nice welcome. Yes, I like that. Not the drink, but a friendly reception. You can feel the host immediately from the first second. I don't think I need any more words. It's definitely going to be a cool, round thing. But it's not just beautiful from the outside in the sea guest house. Welcome home. Nice. That's nice when you call your place home. Even if you sit here, people. It can't get any nicer, can it? You can probably open all the doors too. Of course. Guys, that's nice. The place itself is totally charming. If you sit there, look out, it makes it even more chic. Super cozy, you want to stay. What can I expect? What does the kitchen look like? Do you cook yourself or do you have a cook? We have a great kitchen chef. For two years now. And a great team around him. We have a kitchen with four learned cooks. Four learned people you have in the kitchen. Four learned cooks, yes. That's how expectations change. The staff can do their job in the 50 square meter kitchen. So, Maik, now we're going into our temple. There's the boss. Hello, hello. One of four learned people. You know what I mean, don't you? Right. But you're the chef, aren't you? Exactly. Markus and Markus. Markus and Markus, yes. Good for me, right? Okay, and you've decided, there's zander? We make wild-caught zander from the Wörthersee. With a potato asparagus ragout. And Geimtaler Baby Pakchoi. Geimtaler Pakchoi. That means we have a vegetable from the region. Everything from the region. Asparagus with potatoes as a ragout. And local zander from the lake. Exactly. That's 100% slow food. So, cool. Now the zander is professionally filleted. And now the knife is placed on the crepe dress. And with a quick cut. Slowly. Slowly doesn't work right. Slow and fast, such a mixture. And we have to hear the crack. That's because the knife is held a little bit at an angle by a chef. That when you pull through, the sharp blade really moves on the crepe dress. And if you don't hear a crack, but a cut, you know, now you've gotten into the beautiful fillet. Of course, that doesn't happen to the chef. The fish would be ready now. And then we'll move on to the potato asparagus ragout. Okay, what are we doing now? We're making a Helle Roux now. We pour it on with asparagus for the potato asparagus ragout. Okay. So Helle Roux means butter, flour, milk. Exactly. We do it without milk. We only do it with the stock. Okay, that's fine. So you're actually making a kind of butternut. Exactly. There's already vegetable stock in it, a little butter in it, it has a certain creaminess. And that's a nage. A spoonful of flour. Yes. Now that's like my grandma. And good. And then we pour the asparagus stock. That's a great tip, actually, what you're doing right now. Asparagus stock is only from the white asparagus, of course. Only from the white asparagus, exactly, yes. So actually only ... Because of the color. Because of the color, right? So a little salt, a little sugar, a splash of lemon, done. And then only white asparagus and asparagus shell. Then the pike perch can go into the hot pan. It's fresh, isn't it? It's really fresh. We'll see how he pulls it up. Press it briefly so that you can get the skin side crispy too. But it's so fresh. It would turn and wobble so much. So it's good to put a little pressure on it. What I also like is that the fish is now really only fried on the skin side, even without flour. Great. Should I do the pressure? You tell the workers? Yes, go ahead. We put green and purple asparagus in our asparagus stew. Raw. Yes. Oh, it's raw. It's raw. It's much, much finer. It'll be done in a minute. You don't have any taste on it yet, do you? The stock is already lightly seasoned. With salt, sugar, we said. Salt, sugar, lemon. And season it all the way through at the end. With salt, pepper. And I have a vinegar here. But not just any vinegar, I guess. We're here with four snails. We're in the four-snail house. Unfortunately from your home country, from Germany. That doesn't matter. Great stuff. I love my home country, don't get me wrong. A sip of vinegar. A few more fresh herbs. Then we cut the salt lemon in. Oh God, yes, salt lemon. Homemade lemons. We take organic lemons, unsprayed, untreated, coarse sea salt, hot water. That's it. And then 4 to 8 weeks. 4 weeks minimum. Nothing can happen. Adria, Alpen. This freshness is part of it. I think it's great that he also serves other cuisines. Great. You're cutting, you're cooking. I'm going out now, aren't I? What are you doing? Paco Choi? Is he coming into the water while he cooks? He comes into the water for a moment. You pulled the pan. The cook is cute, he's confused from time to time. Did you notice that? Paco Choi, I say. Paco Jeff, Paco Choi, Paco. So, it's called Pac Choi, Mike. Pac Choi. A sip of wine with a view of Lake Wörthersee and the food is ready. I think it's a nice plate. Nice presentation, modern, not too playful. Nice plate. Great napkins, simple cutlery. Fits me well. Most important question. Garpunkt hit? So, now I've taken the thickest end. Here it is nice, a little glassy, watery. I wouldn't get it wrong. Glassy, watery. As if you pull it out of the water and it shines. That's what a fish has to look like. The ragout raises questions. Is there anything else on the ragout that we haven't seen? No, that's lemon salt. Is that the lemon salt? And where does it come from? It almost has a vanilla touch. That's the vinegar, as mentioned. That's sweet rum vinegar. All right. That gives a bit of a kick. It's sensational. It has a buttery note. It's really buttery. And perfect for asparagus. The dish has one single drawback. Do you have any idea? What? No. Okay. Chef Markus is supposed to come up with it himself. Zuru. It's the only thing I'm missing in this dish. The taste is fine. The fish is great. The ragout is super tasty. Very nice. Fresh chives. You can feel the lemon. The vinegar is crazy good in there. Great dish. Very harmonious. Very tasty. I'm looking forward to you. You have prepared it for me for a nice, great first start. I can't imagine that someone doesn't like this dish. Thank you. Make me very happy. It was fun. Just really fun. Thank you for the visit. With pleasure. It's great that you're joining us. So Mike, what's your conclusion? What a start. People, super tasty, no mistakes found. Okay, then Pak Choi, thank God. My job is off. So if that was the opening event, for a week Wörthersee, what else is there to come? Madness. Really good, great house, great experience, great cook. I'm a little speechless, and I still taste it. That's the best thing about a dish.