'The German Cookbook': Recipes from Bavarian-style ham hocks to celeriac schnitzel

Alfons Schuhbeck's comprehensive book is the only one of its kind, giving a contemporary take on authentic regional dishes

Coat this Atlantic fish in coriander seeds, juniper berries, fennel seeds and mustard seeds for a marinade

Marinated char with asparagus

All regions

Preparation time: 30 minutes
Marinating time: 12 hours

Serves 4

For the fish

2 tsp coriander seeds
1 tbsp juniper berries
1 tsp fennel seeds 
1 tsp mustard seeds
4 x 80 g Arctic char fillets, skin-on
50g salt
3 tbsp sugar
1 tbsp finely chopped parsley
1 tbsp finely chopped dill 
1 tbsp grated unwaxed lemon zest
1 tbsp grated unwaxed orange zest 

Toast the coriander seeds, peppercorns, juniper berries, fennel seeds and mustard seeds in a dry frying pan or skillet. Finely grind the spices in a food processor or mortar.

Wash and pat dry the fish fillets. Mix together the salt, sugar, spice mixture, parsley, dill, and orange and lemon zests in a small bowl. Coat the fish fillets with the mixture on both sides, cover each fillet in clingfilm (plastic wrap) and rest overnight in the refrigerator.

The following day, peel the spears and cut off the woody ends. Bring 2 litres (81⁄2 cups/70 fl oz) of water to a boil in a large pan and add the salt and sugar. Boil the asparagus for 8–10 minutes, depending on their thickness. Take them out of the pan, plunge into iced water then drain. Cover the asparagus and set aside to come to room temperature.

Hard-boil the eggs, then peel and cut in half. Separate the yolks from the whites and finely chop both, separately. Put the stock into a small bowl and use a whisk to mix in the mustard, vinegar and olive oil. Season well with salt, pepper and a pinch of sugar and then mix in the eggs.

Take the fish out of the refrigerator, scrape off the marinade with the back of a knife and remove the skin. Cut the fillets into slices. To serve, arrange 2 asparagus spears on each plate, drizzle with the vinaigrette and sprinkle with chives. Arrange the char pieces next to them on the plate.

Bavarian-style ham hocks (Schweinshaxe)

Bavaria

Preparation time: 10 minutes
Cooking time: 2 hours 30 minutes

Serves 4

For the ham

1 onion
1 bay leaf
3 cloves
salt
1 tsp peppercorns
1 tsp cumin seeds
2 x 1.5 kg ham hocks

For the Bavarian coleslaw (optional)

500g young white cabbage
1 tbsp icing sugar
5 tbsp red wine vinegar
125 ml vegetable stock
3 tbsp oil
salt 
black pepper 
ground cumin
sugar
50g smoked bacon rashers

Peel the onion and attach the bay leaf to it by studding with the cloves. Bring plenty of salted water to a boil in a large pan and add the studded onion, peppercorns, and cumin. Add the ham hocks to the pan, making sure they are completely covered by the water then cover with a lid. Gently simmer for 1 hour 30 minutes.

Preheat the oven to 220°C/425°F/Gas Mark 7. Put a shelf on the middle oven shelf and put a drip tray under it. Transfer the ham hocks directly onto the oven shelf and roast for 1 hour to crisp the skin. Meanwhile, finely slice the cabbage. Put into a metal bowl and lightly season with salt.

Put the icing sugar into a frying pan or skillet over medium heat and lightly caramelise. Deglaze the pan with the vinegar and reduce by half. Add the stock and bring to a boil. Pour the hot liquid over the cabbage and mix well. Stir in 2 tbsp of oil and season with salt, pepper, a pinch of cumin and a little sugar. Let stand for 10 minutes.

Heat the remaining oil in a frying pan or skillet and fry the bacon over a low heat for 5 minutes until crispy. Drain the bacon on paper towels and crumble over the coleslaw.)

When it is ready to serve, take the ham hocks out of the oven and run a serrated knife along the bone. Twist the bone to release and remove, then cut the meat into portions and serve with the mustard. Accompany with the Bavarian Coleslaw.

Celeriac schnitzel

All regions

Preparation time: 15 minutes 
Cooling time: 1 hour 
Cooking time: 15 minutes 

Serves 4

125g unsalted butter, softened
1-2 tsp hot mustard
1 tbsp rosemary, finely chopped
1 tbsp parsley, finely chopped grated
1 tbsp hard cheese
1 clove garlic, finely grated
30g white breadcrumbs
oil, for greasing
1 small celeriac
salt
freshly ground pepper

Whip the butter until fluffy. Mix in the mustard, rosemary, parsley, cheese, garlic and breadcrumbs and season with salt and pepper. Use greaseproof (wax) paper to roll up the mixture into a cylinder of about 3-cm in diameter and refrigerate for 30 minutes–1 hour.

Turn on the oven grill. Grease a baking sheet with oil. Cut 4 x 1.5 cm slices from the celeriac.

Peel the celeriac slices and cook in salted water for 10–15 minutes, until almost tender. Drain on paper towels, then lay the slices side by side on the baking sheet.

Cut the cold butter mixture into thin slices and cover the celeriac with several overlapped slices. Place the baking sheet on the middle shelf of the oven and grill until golden brown, about 4 minutes.

'The German Cookbook' by Alfons Schuhbeck is published by Phaidon