Champagne Nicolas Feuillatte is delighted to introduce Sven Ole Hastreiter, Executive Chef at Hyatt Regency Mainz, as a new ambassador.
Originally from Schleswig in Northern Germany, Sven Ole Hastreiter brings his North German roots with him to Mainz. His cooking combines this heritage with the spirit of Mainz – relaxed, open-minded and always focused on great ingredients.
At Hyatt Regency Mainz, he stands for modern, enjoyable cuisine: dishes that feel familiar, yet always offer a little something unexpected. Good ingredients, clear flavours and a relaxed approach to cooking are at the heart of his cuisine.
His connection with France and Champagne Nicolas Feuillatte therefore feels very natural. Mainz and France share a special history, and Sven’s cooking also brings different influences together in an effortless way. Classic ingredients are given a modern touch while keeping their individual character.
A great example is his dish of cod with celeriac, chanterelles and apple. The rich, earthy flavours of celeriac and chanterelles meet delicate cod and the fresh, slightly tart character of apple. It is this combination of depth, freshness and lightness that defines the dish.
It makes a natural pairing with Champagne Nicolas Feuillatte Blanc de Blancs Millésime 2019. Its freshness and elegance complement the lighter elements of the dish, while its structure works beautifully with the richer flavours of the celeriac and chanterelles.
A pairing that shows just how naturally modern cuisine and Champagne can come together – relaxed, balanced and full of flavour.
RECIPE
Cod
Celeriac | Chanterelles | Apple | Toasted Bread
Cod confited in brown butter and finished with a blowtorch
Celeriac served as a purée and braised segments
Beurre blanc with apple and a subtle hint of tarragon
Chanterelles with apple brunoise and chives
Toasted sourdough breadcrumbs with piment d’Espelette
Chervil to garnish
Ingredients for 2 servings
- 2 cod fillets, approx. 150 g each
- 1 tbsp neutral oil
- 150 g chanterelles, cleaned
- 1 small apple, finely diced into brunoise
- 1 tbsp finely chopped chives
- 500 g whole celeriac, unpeeled (1 piece)
- 250 g celeriac, peeled
- 80 ml cream
- 250 ml vegetable stock
- 1 shallot, finely diced
- 80 ml dry white wine
- 100 ml apple juice
- 1½ tbsp apple cider vinegar
- 1 sprig tarragon
- 250 g butter
- 3 slices sourdough bread
- A few sprigs of chervil
Method
- Braise the whole celeriac
Place the whole unpeeled celeriac (500 g) in a baking dish. Cover and braise in the oven at 180°C for approx. 50–60 minutes, until tender but still slightly firm. - Peel and cut the celeriac
Leave the braised celeriac to cool slightly, then peel and cut into even segments or slices. Set aside. - Prepare the celeriac purée
Dice the 250 g peeled celeriac, vacuum-seal with 50 g butter and steam for approx. 30 minutes.
Then blend until smooth with 80 ml cream. Season with salt and nutmeg. If necessary, pass through a fine sieve and keep warm. - Make the breadcrumbs
Toast the 3 slices of sourdough bread in the oven at 180°C for approx. 8–10 minutes. Leave to cool, then crush into coarse, irregular crumbs. - Prepare the beurre blanc reduction
Sweat the diced shallot in a little butter in a small saucepan. Deglaze with 80 ml white wine, 100 ml apple juice and 1½ tbsp apple cider vinegar, then reduce to about one-third.
Remove from the heat and set aside. - Roast the celeriac segments
Foam the butter in an ovenproof frying pan. Add the celeriac segments and roast in the oven at 200°C for approx. 8–10 minutes until golden brown, basting occasionally with the butter. - Sauté the chanterelles with apple
Sauté the 200 g chanterelles over high heat until browned and most of the liquid has evaporated.
Just before serving, stir in the apple brunoise, a knob of butter and 1 tbsp chives. Season with salt and pepper. - Confit the fish
Pat the fish fillets dry. Make brown butter with 50 g butter, vacuum-seal the fish with the butter and cook in a water bath at 56°C for 10 minutes. Remove from the bag and lightly finish with a blowtorch. - Finish the beurre blanc
Gently reheat the prepared reduction. Gradually whisk in 80 g cold butter, without allowing the sauce to boil.
Infuse the tarragon sprig briefly in the sauce, then remove it. Season with salt. - Plate the dish
Spoon the celeriac purée onto the plates as a base. Arrange the roasted celeriac segments and the chanterelles with apple on top.
Place the cod fillet on the plate. Spoon over the beurre blanc and sprinkle with the toasted breadcrumbs.
Finish by garnishing with a few sprigs of chervil.
