Heinz Klenner
You will find the beginning of this interview in the ProChef360 Weekly Wrap e-letter- if you would like to receive your personal copy of the e-letter please contact Chef Matthew J.G. matthew@prochef360.com.
I began by asking Chef Heinz;
ProChef360- Were you destined to become a chef?
Chef Heinz- For as long as I can remember I always wanted to be in the kitchen working as a chef, growing up as a child I had a great passion for cooking.
ProChef360- Can you offer a few words of advice for the chefs of tomorrow?
Chef Heinz- Be focused, work hard, learn as much as you can from good experienced chefs and do not think anything will be given to you for free.
I dislike young chefs, who think they can cook because they went to USD 36,000 per year schools, and think they will be stars on TV without the necessary experience.
Last but certainly not least, do not take shortcuts.
ProChef360- What are you hobbies and spare time interests?
Chef Heinz- I enjoy like photography, skiing and sailing, in addition I am about to make my scuba diving license.
ProChef360- What do you eat for breakfast?
Chef Heinz- Usually just a coffee or two.
ProChef360- What were your favorite foods as a child?
Chef Heinz- I grew up in the Austrian countryside on a family owned winery, I enjoyed most foods and still do. My favorites from my childhood are old Austrian home-style classics like Tafelspitz (Boiled Beef) and Kaiserschmarrn (Caramelised Pancake).
ProChef360- If you had one wish, what would it be?
Chef Heinz- I would like to have my own small place where I grew up, something like a 40 seat restaurant- a place where I can cook as I want without having to worry about the financial aspects. This wish is more than likely feasible for the last part of my career.
The parting words- why don’t you leave the audience
with a sentence or two to ponder over?
Chef Heinz- I have met many great chefs over the course of my career so far; consequently I am grateful to have worked with them and learnt as much as I possibly could. The bottom line is that it is the experience which makes us qualified, valuable, and distinctive.
ProChef360- Thank you for your time Heinz. It is nice of you to share your views and opinions with the readers.
Chef Heinz would like to share the following recipes with us.
Gazpacho Jelly with Baby Mozzarella
Recipe by Heinz Klenner
4 servings
Ingredients
80 gr baby mozzarella
12 pcs cherry tomato
20 gr basil pesto
20 gr black olive tapenade
40 gr rocket leaves
40 gr red onion
Salt and Pepper (to taste)
80 ml balsamic vinegar
20 gr brown sugar
50 gr toasted Focaccia bread
Gazpacho Jelly (recipe)
50 gr vine tomato
1 clove garlic
20 gr red onion
20 gr ea red and green peppers
20 gr cucumber
20 ml olive oil
10 ml sherry vinegar
gelatine (take 8 sheets to the litre)
5 peeled almonds soaked in milk
Method
Day 1
Prepare a gazpacho with the mentioned ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency is achieved
Dissolve the gelatine and add to the gazpacho- chill overnight in a shallow flat bottom rectangle dish
Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well
Poach the cherry tomatoes in herb oil @ 70 degrees Celsius until the skin pops off (usually takes 45 minutes) drain and chill. Reduce the balsamic vinegar with the brown sugar to have paint like consistency and chill
Day 2
Cut the gazpacho jelly into stripes (see above photo) just to have enough space to arrange the baby mozzarella halves on top
Trim the toasted slice of Focaccia toast to size, spread with the tapenade, top off with rocket leaves and red onion rings
Garnish with the balsamic reduction using a paintbrush. Give a grind of black pepper
Lastly add the poached cherry tomatoes. (looks a lot better on the bunch)
Pan Fried Fillets of Red Snapper, Mussel Veloute, Sautéed Baby Spinach
Recipe by Heinz Klenner
4 servings
Ingredients
4 fillets red snapper- 180 gr each
80 gr peeled mussels
60 gr carrots, diced
50 gr asparagus spears
40 gr kipfler (la ratte) potatoes, diced
50 gr peeled, deseeded cucumber, diced
60 ml cream
100 ml fish stock (seasoned)
80 gr baby spinach leaves
5 gr rice flour
butter
parsley
dill
saffron
salt and pepper to taste
Method
Cut the snapper fillets into 8 pieces, score if necessary, season with salt and pepper
Pan fry in a hot pan with a little olive oil, pad dry, set aside
Blanch the mussels, carrots, asparagus, and potatoes separately, chill
Bring the fish stock to the boil, add the cream and allow to reduce
Heat some butter in a pan, add the rice flour and pour in the boiling fish stock mixture to get a smooth veloute
Season the veloute with saffron, salt, pepper, and chopped parsley, add the mussels, carrots, asparagus, and potatoes, bring it to simmer
Sauté the spinach with some butter, season with salt and pepper
To serve pour the veloute onto a deep plate, top with the sautéed spinach and the red snapper, garnish with some dill
Happy Cooking!!!
