Unlike our first openings in an office building and a mobile phone shop, we actually had a real kitchen this time. Believe it or not: It does help a lot, when serving three courses to 40 people. It was about time to use a stove, an oven and some real heat to prepare stuff from the deep blue.

Some of you might remember, that we had to cancel the last RollinRestaurant, because we wanted to go open air – well, summer didn’t make it to Berlin this year, so we were more than happy to find a great place inside to open up again. September 8th we opened the RollinRestaurant at Jäger & Sammler.

Felice and Julia, the waitresses of the night, made a fantastic job, creating a warm atmosphere with flowers, candles, music and their way of treating the guests as friends. Thank you Ladies!

Here is what we served:

Amuse: Lobster with a mousse of Jerusalem artichoke.

Starter:  Cured salmon with apples and cucumber, garnished with breadcrumbs and roe.

Main:  Codfish on crayfish-mash, with chanterelles and tarragon-sauce.

Desert: Rasberry-Sorbet and frozen blackberry with meringue and licorice-sauce.

And this is who you can cook it

All recipies are calculated for four persons.

Cured salmon with a horse-radish cream

200 g cured salmon
0,1 L cream fraiche
0,1 L Yoghurt
½ tbsp Dijon mustard
2 cm grated horse-radish
½ a peeled cucumber
½ peeled green apple
1 tbsp lemon juice

We made our own cured salmon. It is hard to get an even, not too salty salmon if you use small quantities. Make a kilo and enjoy it later. Cut out fillets but keep the skin. Apply 4 tbsp salt, 3 tbsp sugar and 1 tea-spoon white pepper onto the salmon. Spread it all over the fillets. Put in a plastic bag and let rest in the refrigerator 24-48 hours depending on how raw you like it.

Make a sauce by mixing yoghurt, crème fraiche, mustard, horse-radish, salt and pepper.

Remove the seeds from the cucumber and cut the cucumber and the apple in 7×7 mm pieces. Marinate in some lemon juice, pepper and salt.

Make croutons in the oven by putting thin sliced bread on a oiled oven plate (200 degrees). Remove when the bread is getting brown.

Arrange the sauce on the bottom and spread the pieces of apple, cucumber and salmon (same size as the veggies) on top. Apply the croutons and the trout roe on the plate. Garnish with finely chopped chives and dill.

Cod loin, mashed potatoes mixed with crayfish

600 g thick crayfish loins
500 g potatoes
8 crayfish cooked Sweden style (with dill, salt and water)
1+1 onion
1 carrot
1+1 bay leaf
1 tbsp tomato puree
0,2 L cream
0,2 L white wine
0,5 L+ 0,3 fish stock
200 g chanterelle
0,2 L milk

Start by peeling the crayfish. Roast the carcasses in 200 degrees for 15 min. Add 1 chopped onion, 1 carrot, 1 bay leaf and tomato puree. Roast for another 15 min. Put the carcasses and the vegetables in a pot, cover with water and simmer for 20 min. Then, remove from the heat but let it rest for 1 hour before you strain.

Reduce the stock. Cut the crayfishes in small pieces. Boil the potatoes mash it with crayfish pieces and some reduced crayfish stock to get a good consistency and a full flavour.

Sauce. Simmer 0,4 L fish stock with 1 onion, 1 bay leaf, 4 pepper corns. Add the wine and cook for 5 min before adding the cream.

Fish. Salt the fish and let it rest for 20 min. Steam on 60 degrees until the core temperature is 40 degrees

Tarragon foam. Use the rest of the fish stock (0,3L) and get to a simmer with some fresh tarragon. Add salt and pepper. Before serving add the milk and mix with a blender to a foam.

Serve with fried chanterelle.

Raspberry sorbet, blackberry mousse and liquorice sauceSorbet

250 g raspberries
300 g syrup (50% sugar, 50% water)
0,2 L yoghurt

Mix raspberries and syrup. Strain and add yoghurt. Prepare in an ice machine

0,5 L blackberry puree
0,1 L sugar
2,5 gelatine leaves
0,35 L cream

Warm the puree and the sugar. Add the gelatine leaves (need to be put into water in advance). Take off the heat. Whisk the cream and add to the puree when it has reached room temperature. Put in the freezer. Remove from freezer 30 min before serving.

3 egg whites
225 g sugar
Pulp from one vanilla pod

Whisk all ingredients over warm water until the meringue mixture reaches 65 degrees. Apply on a oven plate and bake for 45 min in 100 degrees.

Liquorice sauce
0,2 L cream
0,1 L sugar
0,1 L molasses/treacle
Liqourice powder

Heat the sugar, cream and molasses. Let it boil/simmer for 10 min. Add the liquorice. You will probably not find the liquorice powder, but instead you can chop liquorice sweets (salty) and add to the sauce. Let it boil for another 5 min. Strain and cool off.

Serve the sorbet, mousse, meringues and sauce with fresh raspberries.

You can find all pictures of the night out in our gallery.

Its been a hell of a night at the Jäger & Sammler in Berlin Schöneberg and Ansgar, the warm hearted owner of this special place, has been welcoming from the first minute. He loves the idea of the RollinRestaurant as much as we do and he made everything possible. Including connecting us to Peer, who was the backbone of the kitchen. Thanks a million big guy!

A big shout out goes out to our friends from Kahla, who are from now on regulars in the RollinRestaurant. They gave us loads of their beautiful tableware for free and didn’t ask for anything back. We like their style and if you like their stuff, check out their Facebookpage – they give away free stuff from time to time.

Memories have been captured by Sebastian who amazes us again and again!