PUFFIGE Vorspeise für Kathrin: Was erwartet die Gastronomin? 🤣 | 2/2 | Mein Lokal, Dein Lokal

Mike has concerns, and the competition is not easy either. After all, everyone is fighting for the victory. I'm curious to see how Sarouch will rate Konstantin. Because there are parallels somewhere in the kitchen. That will be exciting. Especially since Konstantin is making big promises. You will be surprised today by my Israeli cuisine in a clay pot. I wish you a lot of fun. See you soon. Today in the clay pot, the pot is on fire. Today the pot is on fire in the clay pot. Then let's go into the good room. Wow, awesome. I come in here and think, bang. Really very elegant, very cozy, homey. That's my taste, exactly my taste. Now I know what Karsten's living room looks like. And what does the rest say? Awkward location or totally in tune? It fits Konstantin well, doesn't it? He is reserved, he is still Berlin style. So from the Sprudel Multiculti. And from what I see here, that fits his style. Immediately. Praise for the ambience. Whether Konstantin will use his 2nd chance even when eating, we will see. I have already prepared the menu for you. Israeli cuisine, new territory for the gastro colleagues. Let me ask you a question. The food must be kosher, right? The food is not kosher with us. In general, there is a distinction between Israeli cuisine, kosher cuisine, Jewish cuisine. These are all specializations. We are not kosher, I always say that directly. We are Israeli, so country-specific. That has nothing to do with religion in itself. I think the big story that is always in front of us in Germany is this shaft. An animal does not have to be slaughtered as we know it. But the jaw is cut through and then it has to bleed out. That calls out a lot. Not only animal rights activists call it on the plan. It's not for everyone. Strengy examines the competition wine selection and menu. Have you already found something? I'll take the Shrums on Fire, please. Let's see what that means. I'm curious to see how Israel is defined in the courts. I'm always open to new things, I think that's cool. That's great. You have to be open to new things. I think it's a new journey for everyone. A culinary one. With this order, I take their gum to Israel. Hopefully the kitchen has grown to a total of 12 dishes. Here we go. Servus. Hello, Gustel. I'm Lars. Come on. I'm Jellefors. Hello. Hi. How are you? I'm fine. And you are? Chef. You're the chef? Yes. I think he's a great guy. But does the great guy also have his kitchen perfectly under control? First of all, I have to say, look, everything is nicely packed. Everything is properly labeled. Instant overview. Yes. Yes, they're doing it right. They're doing a kitchen check. In all senses. The connoisseur's nose has a need for optimization. Does that have to be prepared? Or can you do it directly? I prepare a little beforehand every day, for example. Not more than 10 servings. Because it's meat. Not more than 10 servings. But you have to prepare a little. I understand that too. That you help each other. It's like a place. It's a preparation. And look how nice everything is labeled. Pretty good. Mike breaks a lance for the chef. What are you doing right now? Yes, I'm making a Jewish potato puffer. It's called latkes. Latkes. With minced salmon and wasabi mayonnaise. Latkes. Watch out. It's not called latkes, it's latkes. We take normal potatoes. But it's better to cook them firmly because they're so crispy. And more, how do you say it in German? Puffy. Yes, exactly. How do you say it in German? Puffy. Puffer. I've been German for 37 and a half years. Puffy. What am I doing with something else? I think fluffy means puffy. I think it's a promise. Oops, sorry. But fluffy. Yes, fluffy. Puffy is also good. Mix a little, yes? Yes. Add salt and pepper. Okay. And leave for 2-3 minutes. The liquid in the potatoes with the starch, it pushes it out. He's good at it. He knows exactly what he's doing. A fresh egg and an old acquaintance accompany the grated potatoes. Always in Jewish cuisine, we always use matzo flour. It makes ... Firm. And not as hard as normal flour. It looks like a sammelbrösel. So not so floury, fine. But rather coarse-grained. It's pre-cooked, right? Pre-baked and then ground. You never learn, men, right? How does it go on now, Igor? So, I leave the potato mass for 5-7 minutes. Water and juice. And in the meantime, I cut our bitten salmon. We do everything ourselves here. Oh, he bites his salmon himself. I think that's good, too. Sugar, salt, all natural, nothing more. And how long do you leave it? 24 hours, nothing more. Is the fish issue in Jewish cuisine also a big issue? Do you have to do some things? Yes, normally we work in real kosher restaurants. Then you have to get the fish yourself, without filleting. The whole fish, fillet it yourself. Remove the scales and gills and so on. And then continue to cook or fry, no matter. Fish with scales is kosher. Fish without scales is not kosher. Igor cuts his specimen into very thin slices. That's enough for 1-2 servings of salmon. Then we can fry the potato roast. I'm thrilled with such a roast. He does it fine, he takes a ring, so that it looks nice and even. You can do it great like that, and you can do it without it. If it comes apart naturally, it looks rather... It doesn't matter, I think it's good, it's accurate. He just wants a nice, round shape and probably already has thoughts about how he wants to serve it. Thank you for the insight. You're welcome, it was fun. And we're going back now, right? Exactly. Take care. Thank you, Igor. Ciao. There has been no reason to complain so far. Let's see if that changes right away. Look, you're being served with gloves. Whether Lars is burning with mango sauce for his breaded Shrimps on Fire? Tempura Kreplach crunches to rustle. Fried dough bags with chicken filling. Katrin is hot on spicy latkes. The potato roast with homemade salmon. And Karsten spoons a chicken soup with matzo dumplings. Chicken soup. Yeah, good. Karsten's enthusiasm will also be limited. But more on that in a moment. Katrin starts. I have to say, my appetizer fits exactly my taste. It's very, very lightly spicy. Maybe it could have been a little more. The salmon is not too salty either. That's just right. And home-baked, homemade, right? You'd have to scream outside. The potato roast is great. These are freshly grated potatoes. And then fried in a pan. The pieces were still in my mouth. So for me it's perfect. What's going on, man? That's a hammer quality, what's going on everywhere. Day two and it goes on like this. Keep the ball flat. There are three more appetizers on the test bench. So I filled dough bags here with chicken. So in terms of consistency, it's done right. Crispy on the outside. Super breaded. Crispy on the outside, soft inside, as it should be. The sauce with it. I love spicy. I like that. That's clear. Tastes great. Lars, shrimps on fire? Also hot goods? Nicely breaded, not too thickly breaded. The shrimps also have a decent size. Sometimes that's just a little trick. But there's really shrimp in there. What Lars is saying now is the comparison between a shrimp and a scampi. The scampi is the higher quality. And the shrimp is often called scampi. Or you write scampi and sell shrimps. Shrimps that are so round. And the scampi always have scissors. The only problem with me is that the well-fried, crispy shrimp floats in the dip. And so it gets muddy on the underside relatively quickly. What's crispy on a liquid, I would always be worried that it would pull through. Something just needs to happen once. I would avoid that from serving. I would put that aside. I would do it differently. Otherwise, very tasty. Then let's get to Carsten's chicken soup. I don't want to be put here as a nerd. But I think we should get a spoon. And you like to try it. I know the chicken soup from my grandma. Sure, we're in an Israeli restaurant. But it's absolutely tasteless. It just doesn't taste like anything. I think it's justified. You can't just wave everything around here. Finally someone dares to say something. My idea for such a chicken broth. There must also be fat eyes floating on top. The chicken soup, a real tastelessness? Do the contestants see it the same way? Or does Carsten just like it particularly boldly? I don't think it's as dramatic as you just shook it. But I'm also missing a little pepper. You could have done a little more. But because we are here and it goes according to their traditional cuisine, you can do what we know. I know a completely different chicken soup than you. But you're right. If it goes according to our taste. I'll take the soup right away and go to Konstantin. The mess pot boss doesn't know yet that he doesn't have a mess this time. How will he react? I would be very interested if you tasted the soup. Because it probably tastes flat. Okay. That means it has no taste at all. We all tried them at the table. And my fellow contestants were right. Carsten doesn't let loose as a fan of a decent househusband's taste. How do you cook it? Is the whole thing cooked well, as I know it from the Germans? Eight hours in a pot with soup greens, with spices? We cook chicken broth for about three to four hours. It's a very classic Jewish recipe for chicken soup. The typical Israeli or Jewish chicken broth should be light. It's something easy to tolerate, something you like to eat when you're cold. That it doesn't have too much strength, that you can really get it down easily. It might be a little too light. We're going to boil it down a little more. But it should really go in that direction. In Germany, the chicken soup has vegetables in it. Roasted onions on the stove top or in a coated pan. So that it gets really dark. Comes in with it. So the soup gets a little more color, gloss. It gets a little darker. The chicken is boiled down. It's almost falling off the bones. That's not what this soup looks like now. Thank you very much for your feedback. I would definitely take it to heart. It's important that the guest is satisfied. That's the A and O. The guest is king. Yes? Okay. Thank you very much. You're welcome. And now I'm going back to the main course. Definitely. See you in a minute. Does the second course go without complications? Mike has an idea. That means the Berlin faction is now with Igor. Now it's going around. What are you doing now, beautiful beer? I have now prepared the sauce for Glückliche Lehmchen. No, it's my sauce. A little shallot. A little garlic. Express. Yes. Finely chop. Time to feel the chef's tooth. Does it have to be olive oil or can it be any other oil? Use different oils for different sauces. I use a little olive oil for this sauce. That gives a little more taste. Test passed. And now? And then deglaze with red wine. But only for the taste. The alcohol should fly away. Igor's per mille test. If it burns, there is still alcohol. If it doesn't burn anymore, the alcohol is gone. Okay. Everything is perfect for us. The alcohol has already evaporated. That's why you don't have any hair anymore, right? Yes. A lot of fresh plums are now coming into the skillful soup. If I imagine now, the plums are cooked, then it might get a little strong. Maybe a compote. I'm curious how that will be. The acidity of the plum, then with the shallots and the garlic taste. Maybe there will be a bit of vinegar or fresh herbs. That's good. We continue with the lamb curry. Where do you get your lamb? Your meat? From the wholesale market, fresh. We prepare it pre-cooked with sweet technology. I think that's great. It can of course be prepared on the spot. Get the portion out. If the cooking point is right, you probably only need to warm it up again and then fry it briefly. Then you always have a good core. Not overcooked, but nice and pink. I think that's great. That's for me, right? Yes. Can't I have it all the way through? To say medium well. Medium. Okay, I'll do it. Already with herbs in it. You can see, there are fresh herbs vacuumed in. The professional is very impressed. Does Igor also convince the critical competition? First with the fat side. A little fat. Why? It makes a crust. You do that afterwards. The fat melts. And it's not as crispy as it should be. First we make a crust on this side. And then this side here. So it's important to warm up. So it melts. The juicy stays in there. It runs like butter, doesn't it? Although Katrin somehow has it with the oil today. What kind of oil is that? He already said that. Olive oil mixed with thyme, herbs, chili, garlic. It stands for 2-3 days. It takes all the taste of the ingredients. And then it gives back the taste for meat. For example, grilled vegetables. Simply with this oil. You don't need more thyme. Igor is really proud. He notices that. He has a real cooking honor. It sounds silly now, but how he philosophizes about lamb and his oil and herbs. What he does, he does with passion. And with small tools. The head chef doesn't leave anything to chance. Ah, number one. Very good. He works with core temperature sensors. Clever. Now we move on. About 7-10 minutes. Are you done? Then I have food, right? 10 minutes. Thank you, Igor. See you later. Whether lamb and co. make the comrades really happy? There is something hearty for Carsten. Jerusalem grill with chicken, beef and side dishes. Today's fish is hidden in pike perch roulades. Soroush tests the falafel plate that Maik has already tried. 15 euros. You can eat that like a big guy. Does the happy lamb with bulgur make Katrin happy? The lamb has now been cut open. I would have cut it in half and put it on the edge. Dished it up a little nicer. The danger is that it immediately pulls. It is immediately in the air, pulls right after. Let's see. I hope it's a pink one. No one has to suffer from hunger with these portions. But is there really the best food in Berlin in the mazel pot? Carsten too. Everyone gets in. Now I'm curious. Then let's go. I have the Jerusalem grill. There are zucchinis and aubergines on it. I don't like them, unfortunately. But that's my own personal problem. The meat is very mildly seasoned. In this case, in contrast to the soup, there are oriental spices in the meat, which I as a European cannot distinguish or define. It was very tasty. That's fine. Even if you can't define it, you don't have to. But at the end of the day it has to be delicious. Everything is fine, Carsten. So then, the next please. Now comes the rush. Now I'm curious. I ordered a falafel plate. Falafel tastes like it should taste. I've never eaten falafel. How should it be? Basically, it's fried. It's like a ball. This is then made into bread. A little sesame sauce or garlic. Kichererbsen. He forgot the important thing. I got halloumi for that. That's grilled cheese. And then again I have hummus here. What I'm unfortunately missing from the whole thing is bread. And your bowl, you can't eat that? Unfortunately, that's a bit ... not suitable for bread. By the way, I wouldn't eat the bread pot either. It's like I'm going to eat my porcelain plate. Where should the food go? That's a nice gag, but you don't eat that. And then a little bread to dip in, because there are so beautiful dips. And then all the things, the hummus, and so on. I understand a little. Is Lars' missing fish in Gänse enjoyable? At Konstantin's first participation in the local competition, the dish didn't go well at all. To be honest, the fish is too overcooked for my taste. It was a little too long in the oven, I suppose. And what does Lars say about the cooking point? I have a pike perch here, it's still a little bluish. That's okay so far. I have a filling here that I can't really identify. Is there barley or bulgur in there? Is that a kind of egg stitch? I can't really identify it. In terms of taste, it's also totally taste-neutral. Oh, that's a shame. Taste-neutral is always a bad statement. The white wine cream sauce is not too strong. It has a nice white wine kick. So a slight acidity too. I like it best, but I'm a sauce freak anyway. Great dish. Again, a little bit of what you have with the chicken soup. A very small detail. I'm missing a little bit of spice on the fish. There will be something on it when Lars says that, I think. Katrin and Carsten are still missing. The mussel pot team has to go to the report. How was it? Good. I had the happy lamb. It was really delicious with this risotto, with the plum sauce. Igo offered me the medium. Unfortunately, there was no more medium on the plate. But it was really buttery and tender through the convit method. You don't have to offer medium. Medium is medium. If you order it as a guest, you can expect it. I'm glad that the taste is convincing and everything is not bad. That's nice. I'm actually surprised. With the core temperature sensor, it can't go wrong. Maybe it was reworked again. Maybe it was fried for too long. I can judge that badly. But a bit of a shame, I think. But the chef and chef are laughing well. Will that go away soon? Is that bread or cornmeal? That's a flatbread, a lavash bread. You can compare it similarly to a durum bread. In the Orient, you like to eat bread. That wasn't the case. That will be thrown away. I'm so sorry. The eye is with you. But Carsten's approach to the present time. You could think about it. I would have preferred to have it on the plate. Then I could have pulled the things apart. And eat nicely separately. You're right. It's always a shame to throw away anything. There are people who are hungry. We have excess food here. Many guests actually eat the floor. The edges stay out more often. We will think of something that you can eat the whole bowl. Then it's also true with the fair trade. Okay. Fair trade is something else. But he is critical of Konstantin, right? He took it very positively. You could see it. He really thought about it. I think he will probably come up with something. I think so too. In general, the feedback was very positive. There was less criticism. We will adapt in a certain way. Try to improve something. But on the whole, we were quite satisfied. Yes, it could be. It was good. Final sprint in the muzzle pot. With Soroush, Igor is now looking at a real connoisseur of the Oriental cuisine. I'm preparing a baklava today. Not a layer baklava, but a long cylinder baklava. With pistachios and honey-mint syrup. There are different forms of baklava. Sometimes there are pistachios, sometimes almonds. You can do everything. It depends on the way you do it. Igor definitely does it with a lot of butter. I'm using ready-made phyllo dough from the wholesale market. All right. Ah, I totally understand. That's normal for you. Congratulations on making phyllo dough yourself. You have to get the newspaper thin. There are really great, top products. You have to pay attention to that. Maybe spend an extra euro. Then it's freshly made. Not an issue at all. Here we have fresh pistachios. Fresh pistachios. Did you buy it? No, we grinded it with a machine. With a machine? It doesn't have to be too coarse or too fine. You have to know that pistachios are also called green gold. Yes. First of all, as a Persian, you know that. The best pistachios in the world come from Iran. Second, when it comes to kilos, it's very expensive. That comes to about 40, 45 euros per kilo. You know that butter is the flavor carrier. Is that the point? Or do you use it as a glue? Not as a glue, no. Just for taste and for crispiness and layers. I understand. Basically, this is the Jewish strudel variant. I live in Austria. I have to think of the strudel story now. Put the pistachios in. Don't press. Just roll it lightly. Basically, it's totally simple. Only with pistachios in it. No filling, no cream. Don't think I don't need it. And then a little bit like this. And we give it a nice shape in the tin. Cool technique. The first thing on the stove is the syrup. I add 200 grams of sugar to 100 milliliters of water. Then add 100 milliliters of honey. Plus a few vitamins for good conscience. In the form of lemon and mint. It's delicious already. It's so simple. I'm in for it. We leave the syrup like this until the baked baklava is cooked. And then we leave the baklava a little cold. Five minutes. And with hot syrup on top. Almost up to here. The main thing is that this area plays a role here. Sugar and syrup comes in with mint. Over this hole of the stick. And that's why all the sugar and syrup goes in. I'm really curious how it tastes in the end. How the end result will look like. I think you'll like it. Isn't that crazy sweet? Well, let's wait and see. It goes on in the program. Saftasfluten, 3-layer cake. The flute is for me. Thank you. Saftasfluten or cake according to Grandma's recipe is available for Lars. Hopefully she doesn't look too red with her chocolate fondant with liquid core. The plates are very nicely done. Not 0815. You work very modern here. With a brush stroke with the fruit, for example. Katrin and Karsten give green light for green baklava, the thin pistachio pastry in mint syrup. I wish you a good appetite. Thank you. See you soon. Thank you. But everything looks delicious, doesn't it? Oh, look, with liquid chocolate core. There's nothing now, is there? Yes, the optics fit. Can the taste keep up with that? I actually never eat baklava, because when friends of mine come to me, have brought baklava pastry from the bakery, then it's always, I can't eat it, I don't like it. It's so done, it doesn't work. But this is really fresh, homemade. And when you put it in like that with the spoon, it was a great sound, nice and crunchy. Makes you want more. It's sweet, but in combination with this matcha ice cream, it's great. This ice cream is green tea with pistachio. Totally delicious. Now Karsten is probably a little bit sad again. The wedding was a bit late. Then he had a plate he could eat, but he didn't want to. Now there's at least a dessert that fits. Soroush, you're our oriental expert. Yes. Would you like to try this? Yes. Now I'm curious, because you've seen it. Soroush, you should celebrate this now. Is that so? It tastes like pistachio. You can tell that you can taste the pistachio right out of it. Great. Great, great. Lars tries Grandma's cake. What was it called again? I didn't know what a flou was. Sensational. You can tell right away that it's fresh. I think the whole thing is pretty elaborate. We have a layer of nuts up here. Then we have poppy seeds. And we have apple. I don't like poppy seeds. I didn't taste it. Or it just fits together well. Then again, a little bit of acid was brought into play by the mango sorbet. Definitely homemade. Yes, for us too. You can see that in the color. It's not pale at all. It's a total surprise. It can only come from a real mango. From the pulp meat. Sensational dessert. Couldn't be better. You can tell that we really have companies here that are in the second chance. They don't give up. They just don't screw up. They cook at a high level. They have great, clean kitchens. They just give it their all. Does the chocolate cake also reach the critic's heart? As expected, super delicious. Inside, liquid chocolate. Nice and warm. That's the art. That it's not burnt on the outside yet. But exactly right. And inside, but already liquid. The whole thing is together with a raspberry mirror. It's dreamlike. So for me definitely the best course today. Oh, the best course. At the end, Konstantin and his team really gave it their all. And that's it for tonight. Nice. I'm very happy. I hope I was able to show you something new. Yes. So. And then I'll wish you a nice evening. Thank you, Konstantin. Thank you. All the best. Cash drop. 269 euros. That's great. Mega price-performance ratio. There's nothing to complain about. No, I thought it was perfectly fine. If I look at it correctly, we ate for 135 euros and drank for a little over 130 euros. Mega price-performance. No, that's true. And he tries to bring the Israeli cuisine to the guests. For me, he did a good job. I already feel like the cuisine was brought to me. Modern, young. It's all a bit of a fusion. With a lot of influences. I thought it was great. And makes you want more. Yes, you have to say that Konstantin also gave everything with the 2nd chance. His living room restaurant was mega. The cuisine was great. With a brilliant ego. So it won't be easy for the others now. Then throw your points into the scales, dear competitors. I give Konstantin for tonight's magical evening. Really good 9 points. Everyone seems to agree. Well, almost. 8 points. With 35 counters, Konstantin pushes himself to the top. But the race is still completely open. With Alpenküche, Katrin Morgan wants to storm the gastro summit. With this order, the mission title defense is not a problem at all. Free fall instead of altitude flight. Is there a risk of a crash in the noble white? Then I still have the forest mushroom frame. I had a herb side here. The little highlight. I actually only see champignons. What was really bad was that there was far too little sauce. I think I ate the 2nd completely dry.