Michael Hoffmann's Teltower Rübchen

A feature of Michael Hoffmann’s Michelin-starred restaurant, Margaux, not far from Berlin’s Brandenburger Gate, is his treatment of local produce, in line with his ambition to “lighten up and reinterpret typical regional dishes in a more modern fashion”. Typical is his Crème von Teltower Rübchen mit Petersilienjus und mariniertem Rehrücken - Creamy Teltower Turnip, with parsley sauce and marinated saddle of venison - which does wonders for the reputation of the humble turnip. Restaurant Margaux, Unter den Linden 78. T. +49 30 22 65 26 11

Serves six

For the crème:

• 250 g peeled Teltower Turnips
• 60 ml milk
• 40 g butter

For the parsley sauce:

• 500 ml water
• 300g curly parsley
• 150 ml sunflower oil
• 100 ml melted butter lime juice

For the venison:

• 300g saddle of venison (off the bone)
• 200 ml game stock
• 1 bay leaf
• 1 sprig of thyme
• rosemary, marjoram
• raspberry vinegar
• sunflower oil
• sea salt, green peppercorns

Garnishing:

• fried parsley and croutons

To cook:

Heat the game stock with the bay leaf, thyme, rosemary, marjoram and peppercorns. Take the pot off the heat, stir in the venison, then return to the heat and simmer until tender. Remove the meat and put aside for 15 minutes. Reduce the stock to about 60 ml, stir in enough raspberry vinegar and sunflower oil to create a smooth sauce, then pour over the venison, cut into thin slices. Cook the turnips in milk until soft, drain the milk and puree the turnips with the butter, using some milk if necessary. Season with salt. For the parsley sauce, boil the parsley for two minutes, then put in a mixer with the sunflower oil and melted butter. Add lime juice and salt to taste.