Chef, Seafood, Greenhouse Restaurant

Chef Farrel Hirsch of Greenhouse Shares Culinary Insights Into Cooking Seafood

04 April 2019

— by Malu Lambert —

When Head Chef Farrel Hirsch of Greenhouse at The Cellars-Hohenort looks to the sea. . . 

Ocean trout, dill, liquorice, kohlrabi.


One of the many techniques Chef Farrel Hirsch uses in the dish above is known as ‘nappe’.  We asked him to expand on it:

“In cooking, nappe refers to either the ability of a sauce to coat the back of a spoon or the act of a sauce coating a food. The secret to achieving a perfect, silky consistency is two-fold, namely: constant stirring of the sauce with a metal whisk, and a consistent temperature. The stirring prevents the proteins from separating while the constant temperature will prevent the sauce from thickening too much.”

Farrel’s five tips on fish-cooking perfection


  1. Make sure the fish is at room temperature before cooking.
  2. Once cooked (at a temperature according to recipe) use a metal probe to pierce the center of fish to make sure it is cooked, instead of opening the fish with a knife.
  3. First, place the fish skin-side down in the skillet.
  4. Use butter, thyme, and garlic to nappe during cooking.
  5. Always finish with lemon.

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