Sylt - Köstlichkeiten von der Insel | Landgemacht | NDR Doku

Sylt, this island is something very special. Honestly, there is no smaller workplace than the one here today because people who are passionate about their craft live here. The next morning you go to work because you don't know what to do. As you might expect, here in the surrounding area you can enjoy peace and quiet, it is always beautiful with the aroma, embedded in the Rantum dunes is the sölringhof, an exclusive hotel that is unlike any other. The most important employee in the house begins. Works every day at 9 a.m. m. You know you can also expect to have a lot of wonderful people and you can also expect fantastic products, a great togetherness that is just a real and beautiful feeling that you carry inside of you when you go up.

Here I can, my name is Jan Philipp Berner. I am the chef and general manager of Rantum on Sylt. Good morning. Hello Philipp. Hello Jakob. Hello Tom. Could you do a big round of herbs again today? Thank you. Berner took over the management of the hotel. at the beginning of 2022, at 33 years old. The sölringhof is a small hotel with 15 rooms for only 30 people, the hotel's gourmet restaurant has two stars in terms of noise and you can reach the train station at 1:00 p.m. That I can drive there. We still have to take a look and they both arrive with that car, well, then we go around the house one more time and the first meetings change their work clothes, those who leave.

I'm almost exhausted and now I'm looking forward to our kitchen team arriving little by little, that is, let's go straight to the short kitchen meeting. The day is set, our service arrives and yes, now, of course, I'm still there. for the hotel but above all the restaurant party is approaching and of course I'm happy so I answer hello hello moin when I go down to the kitchen to be honest That's when my heart opens because it hisses and smokes in every corner, everyone is bursting, everyone is busy, I think or I could imagine that from an outsider it seems relatively wild, even with the rhythm of the movement, but it is simply the pulse of the sales yard, I mean, it has a really cool dynamic and of course, if you You know. who is doing what then you can see an incredible structure behind and it is a great pleasure for me to immerse myself in this incredible cauldron.

The sauces are cooked in three batches, which means we are talking about Stirring 60 70 kilos of bones. 15 kilos of pairs to obtain two and three liters of sauces. It is an incredible effort, but at the end of the equation you have to enjoy it. 14 chefs work here preparing the evening's eight-course menu. In this phase, orders are placed and the fish station is prepared. The sölringhof kitchen is divided into two parts during the day. The work moves from the cellar to the upper floor with views of the dunes. It is a very typical edible crab and crustacean from the north.

Germany we go to Denmark to Knieper Essen The scissors are called Knieper, which is very well known here in the region and we have very juicy marinated wedges and we also make a small tartare and everything is currently served with salted pickled plum from last year. with marinated salsify and meadow herbs. Herbs will please everyone. Tomorrow we just picked the first blade in our own garden, here we have purslane, then now the wild garlic mustard is growing very fresh and soon the flowers will be added. Now we have purple nettle and meadow notch, which has been around for a while, but has a very strong flavor.

Fantastic, the first guests will arrive this afternoon at the end of March at 6:00 p.m. on the farm of farmer Kai Petersen in Keitum, it's time to give birth. He snuck in somewhere back there, he'll be there, so when we walk into the hallway tomorrow, that's very weird and then it happens. There is a commotion when everyone has been fed and only one lamb is heard. From time to time I complain to the mother, but then everything is silent. I have to go back inside for a moment. There's one on the back shelf that has stuck its head in a little deeper.

So Zimmer keeps his head out so he can move forward. the ears and head first so that the mother sheep survives this exhausting phase in good health. Luckily, we have family, you have. Honestly, my sister always takes care of the bottles and gives the milk to the rest of the flock. During the day we go to the Hörnum pasture, at the southern end of the island. If I take over this business, then I will. I want to do something that I feel like doing and if I really had to open bags and put them in the oven then it wouldn't be my passion and then I wouldn't feel like coming to work anymore, maybe because I should.

It's not just about making money I'm Jens Lund The chef, pastry chef and head of the Lund family business in Hörnum. Jens Lund bakes a bread that is only available here on the island: Sylt wheat sourdough bread. The idea or the fascination. Actually I was going to make a bread here from this island where I used all the ingredients from here to here and nothing from outside, in the end it's just flour, water, salt and a lot of time, so Sylter wheat, whole Sylter. grain wheat and of course no rye, all three grains are processed there, this is how it was developed for two years, the particularity of the bread is that it is made without added ingredients Baked yeast only with natural sourdough that Jens Lund gave life, so you mix flour into water, you've created the basis for life, you add a little bit of heat and oxygen and then it starts to live and that's the natural process of bread.

Different bacteria and wild ports from the air and grain live in the The funny thing about this is that you lift the sourdough and you are happy when it rises for the first time and then doubles or even triples in size, so those are the first consequences. Snacks, oh my sourdough works like this, it's alive. and ready to use and loosens the dough but there are also many nutritional benefits and of course a very good flavor, there is always a little bit left there, that is intentional because it is just then another crucial ingredient is this soft porridge, which is simply dough bread leftover toasted mother, cut into slices and then mixed with hot water, more salt and a little whole wheat flour and it's a bit like a bread pudding which of course adds flavor but keeps things fresh and The principle is explained in a way simple: you make bread with bread and of course the flavor is multiplied, even the sea salt comes from the island and now you can notice how soft it is and that is where the gluten structure is strengthened, that is just the process of creased.

I like that. Basically you let it fall a little and if it goes back in at the bottom when we put it under tension, then if I want to make sourdough bread like that I have to start it three days in advance. because I have to refresh the sourdough in the first step, the second day the dough is made and the bread is frozen and the next day it is cut, cut and floated in the oven, it is unpacked and in the process it has been in the bins For three days now, the dough has been ripening for two to three hours, depending on the temperature and time of year, in List, northern Sylt.

Today, four men set out from here for one of the most unusual jobs on the road. island in the middle of the marshes. Honestly, there's no better job here than today, it's really a dream, so with weather like this it's just a good tide, great weather, pure nature. I'm Christopher Bolisch, I work here. At List on Sylt at the Dittmeyer company, I am the operations manager here and I am actually responsible for the entire production process. If we don't have a good tide, we just throw them in quickly and next time we have one. We can hang bags like this today, which means that now we leave them loose, shake them a little and then tie them so that the current does not carry them away from the bottom of the path, they are dragged by the water and Therefore, we can grow very good.

Our working hours are influenced by the tides so to speak, that means when we are low on water then we can work here. Normally the water is at the same level, so we have a tidal range of two meters. now it just expired and now we have about an hour and a half here, these are the kind fellow residents here, I mean it's pure nature, the only intervention we have here is that we put these tables here in the so-called On the tables, the oysters are in net bags, raised as the so-called Posch, they are washed away by the sea water during high tide and filter their food in small albums when the oysters weigh 80 grams are large enough and they come out of the mudflats again, thus that we Now we have these oysters in the second season, we have passed the winter and now they are.

The first oysters are so big that we can sort them to sell them and that is why we will bring them now if you have every step of the process in hand here if you take this once we have an output in our hands 35 times before we sell them otherwise Let's say here like me, 20 kilos up to 20 kilos later if you only lift 200 of them here, that's a lot. Today the men have moved almost four tons of bags of oysters and are taking them to Kai Petersen's pen in List. Lambs come into the world almost every minute, and if we didn't put them out now, there would be another one. under the lamb, you might be unlucky that the lambs get mixed up and while they are fresh, the mother licks each lamb, but when they lick it dry later and at a few hours of age, you know it very well.

But that's not exactly mine and it looks brutal when you grab it by the hind leg, but that way you can always mistake it for the mother's nose so they come after it. If I put it under my arm now, then the mother wouldn't see it. the lamb now then Maggie come here yes yes here you are it's happening like this all day they were born ten minutes ago five minutes ago a girl and a boy here they come Maggie the sheep and their lambs stay two or three days together the lambs that they already met to their mothers then join a larger group yes, mice slowly here hello, you didn't understand that then take care of the delicious cattle raisin muffins.

In reality, she never wanted to leave the farm island. I always enjoyed doing that and that's why it was really clear to me that I wouldn't leave. My brother then went to Würzburg. He couldn't understand why he took that step. For me, this village life is nothing. the most intense in Morsum I would say that most of the locals also lived there, because there are many places that you know, they are almost a reference when it comes to the islanders, so in winter when you drive there, there is not much life there, such a delicious muesli, let me explain this to you, this is wheat bran from our grain, the wheat that is harvested from us is taken to the mill where it is ground and on one side the flour comes out of the mill. so to speak and, on the other hand, wheat bran as a concentrated food or as muesli and, as you can see, they also like it and have a good appetite.

Carl-Petersen cattle are a cross between Galloway and Angus. breeds They live outdoors all year round In summer the grass in the Sylter meadows is enough, in winter the farmer still feeds at the sellringhof in Rantum, star chef Jan Philipp Berner talks to his assistant about the new eight-course menu . Today's chefs also get along well with each other, marinated from nature, champagne grass is also a good cheese, of course, we always start with five snacks, then we have a bread plate, and then we have eight dishes on the menu. tasting most of the time. of the dishes are also timed, we have five petit forces, we have three different chocolates and I can't say how many, how many components there are, many, logistically, that's all.

It's incredibly challenging for us and that's why just focusing on the menu for a week to get the processes right again, so that Bene knows again that I'm ten seconds behind him and Jan is 30 seconds ahead of me, so that that is simply one reason for the harmonious night service to run smoothly. and as soon as we arrive again from the intervention of the organization, we will go directly to the second week to cook three samples each day, then the extra salad with vanilla and René Klode, that's great, the whole kitchen team. He always arrives at the next meeting with a small conference especially at the beginning of the course, then the topic of the power briefing today August was born on October 28, 1846 every day we have a power briefing which is a small presentation for which I always have to prepare one employee per day and it is easy it can be any topic that does not matter at all What is important for a person is mainly of a culinary nature with so many chefs in 1872 working as seen in Nice at the Hotel Luxembourg Luca when to die what age you went to do an apprenticeship how far was your birthplace from Nizade distance 50 km 15 through this game we simply ensure incredible attention and because the questions are not coordinated who is asked what question, there is simply that paying attention to everything and that really helps us incredibly well in everyday life and, in the ideal case, in the meeting.

Of course, there is always something that at first you say is great, I didn't know that either, then everyone goes back to their position. The dough for Jens Lund's Sylt sourdough bread is ripe, now weighed and sanded. In a second step, it is given its final shape, which is now the final shape of the dough and bread. You can already see the bread at the end when it is on the table and you try toput a little tension or the detail chews us up here and then what goes upside down in these baskets, so what's down now will then be up, but in the end it comes down to it, if I pick this up and fold it in , then the bread becomes tense, so this increases the tension and that is very important with the dough for the late appearance and also for the growth of the dough and the whole process, since you notice that each clove of this bread It has to be 100% and in the end you end up having perfect bread, that's what I think is fascinating, in the end I'm like the Chef came to a bakery here and the first attempts probably lasted three years, so the first attempts They were really flat, totally worn, no bark. it didn't go up, then it went up too much and then of course there were still bakers running around here from outside, like I said.

It won't work anyway, it's not safe, you don't need to do it and then I thought you had to learn it somehow. The dough pieces now rest overnight in the refrigerator at 4 degrees. The last Sunday in March is special for Kai Petersen and his family, every year PI Day is busy. stand here in a big semicircle and make sure they don't break through right away let me calm down and then we don't want to have fences here that take you, so to speak, to the street and if you try to stay together to the top of the road and she It's Luna, we raised her with the bottle, we have some buns from Jens as a treat for breakfast, so to speak.

In Morsum, the Petersens have the cattle below. Control again, so this is where we want to be now. Luna knows it. Luna is slowly, yes, it's good. From the winter pasture at Morsumer Kliff we headed west towards Archsum, right through the village in the middle of the main road. , it's about 10 kilometers or eight eight kilometers, it's about two hours Hello Kai Petersen, his children and his brother-in-law run in front, the father follows them and, of course, I see something fast and something slow behind. . Those in front do not see it. I see that if three cows can't keep up, then I have to go to the front slowly.

When you touch it, you return to the track. The cattle will stay here until October and will have their calves a little north of Westerland in the coming weeks. Jens Volkwarzen's Strawberry Paradise organic farm is the only farm on the island that grows any vegetables. Something grows in this field that would not be expected on Sylt, so garlic of the lubascha variety grows here, yes the cloves are a little smaller but the flavor is finer, the mulching is supposed to allow the garlic to grow better and fertilizes the soil. Live longer and have a positive effect on the harvest.

Let's hope Jens trained as a landscape gardener, but he thought it made more sense to grow vegetables. I don't want to go down on my knees for second home owners here in Kampen. that and paving with stones from the countryside or stones from the Baltic Sea in Denmark, but I prefer to make vegetables. The strawberries that give the farm its name were recently planted and won't grow until next year. in the kitchen chef jackets are missing in 2007 I came to Sylt for the first time after my training my wife was here at the time my wife was here for the reason I ended up on Sylt again and again when I was on Sylt for first time it was a bit like that love-hate relationship and after a year and a half on Sylt I swore I would never return to this island, maybe that had something to do with my age, no I don't know, I think I was 18/ 19 when I was there, but of course if you know what a fantastic place this is, what a privilege it is to be able to live here, what incredible nature it has and when. then you think about the opportunities this gives you as a family, even for the children, then of course it's really fantastic, so I'm very happy to be stranded here on Sylt, our center of life, which is also the center of my job.

Of course, now we are driving in our room, the singer is small, you may have noticed and that is why we have simply rented some rooms, that is my daily life. I am responsible for our employees being able to do so. I work well and if there is no stove, I can help myself with chef jackets and if someone needs help in the kitchen, I will help in the kitchen. Yeah, the clothes haven't arrived, so we'll get something new. aprons and chef jackets of course, I always have spare jackets and then the ladies need them. I still have to bring some little bags for jams and things like that and then we'll take ten cookbooks and then we'll go.

Get Started Jens Lund's chunks of wheat sourdough bread dough have gotten bigger overnight, so it's like going to work on Christmas the next morning to leave because you don't know what you're expecting, whether it has been opened or not, and even at the moment I am. Think it may have opened, but the moment it comes out of the basket it can run completely into the oven catastrophe. Some things are just completely stuck, have gotten tangled around the handle and there have been major disasters. Now they are cooking very well. I think they are very cold doughs, that's why it looks solid, but in reality it is not at all because we have a little more than 90% water compared to the amount of flour it has and now everything has to happen relatively quickly because as soon as he arrives things are overturned it's a little wide to run.

I cut the bread with the knife. It is also visual but it is also very important that it rises so that the bread has a predetermined breaking point where it can break and expand. The bread is baked. for about 40 minutes at initially 270 degrees, so now the sourdough bread is ready, it has risen very well, in an American baking industry it is also called an ear, that's why the bread has ears, you can see it so beautiful here, it is very satisfactory for us. This is how we would like it to look, so now comes the cut, which is always what we are most happy about and here we can see exactly how we want it to be, a nice wild hole.

The bread is nice and juicy, but still spongy, so it already has a lot of moisture and still has a nice crust. That's what we want. In total, there are nine different types of bread in the bakery. One of the sellers is Mareike. by Buhr. She has another job, so after selling the bread it is not yet time to finish the work. Meanwhile, farmer Kai Petersen is doing a little experiment in Keitum, right next to the historic church. Special crop made from linseed. This is the first time he has grown flaxseed. I'm very excited to see how he deals with the current drought.

This year is very dry. In March you can see dust again if you look up. Here on the right we can see from the Wadden Sea a very beautiful and interesting location. We are in Keitum, right next to us. After the dust, which is right next to us, also the church of cold times. We used to have a bright blue sky. What has changed is that we now have visual fog, which can appear very quickly but usually disappears just as quickly. Kai-Petersen will not know whether the linseed oil produces enough despite the drought until September at the earliest.

Weeks later the field looks good despite the dryness, yes, you can see that the flowers are already coming out here, that when they bloom later they are so bluish that they look really beautiful and then each flower becomes a capsule where the seed or seeds. In each capsule there are several, but that's all, now 12 7 flowers. I'm excited and now let's move on to the camelina. It sounds similar but is not related to flax oil. Camelina is a wild plant and has already been cultivated. in the Bronze Age This is also our prototype, so to speak, we have cultivated it for the first time or it is really good, there is almost nothing here.

In fact, I get very excited when you see it, how nice and clean it is. And how cute. If all goes well, the farmer will be able to thresh the camelina from the bakery at the end of July. Today she and her colleague Clara Müller, pastry chef at the café, go to the dunes north of Hörnum. The important thing is that you only collect from waist height, then from now on everything that is above so that there is no one, neither dog nor animal, then you simply grab the flower like this, the whole flower and then once together you collect . the flowers of the rugosa rose its German name is a little less melodious potato rose I collect the roses because I am out there making jam and syrup and vinegar at the end of May beginning of June when it is normally in full bloom.

That's when it starts, then it's about four weeks when it blooms so vigorously and where it's worth picking and after four weeks it's all over again, it's a lot of work, you can see it's a lot of work for five petals, but of course, too. It is a wonderful job when you are here in the surroundings with peace and quiet and you collect the roses, it is always beautiful with the aroma so intense, but as beautiful as the rose blooms, it does not really belong here, it originally comes from East Asia and it has spread quite a bit on the island, which means you can see it is spreading here too, so it is displacing a lot of what originally belonged here, the dune grass is being displaced and the fine grass is very important because it keeps the dunes in place and that's why everyone is happy when the roses are picked or they prefer us to pick them with their roots, that's why I'm allowed to pick them, of course I'm not allowed to learn so I'm not allowed to pick them in the dunes but like now here on the edge It's not a problem on the side of the road that we collect them, the technical effort is manageable but sophisticated, that's good for once but it actually has a handle and then you can hang it like this and then It's just an old tea towel that we wrapped what I wrapped tied with the ribbon and then there's a hole where I can put the flowers. and then just pour them out again There are always incidents with guests who are completely horrified at how we can pick these beautiful roses;

It always depends a little on where you are, sometimes the emotions are a little stronger and other times not so much, now no one. here is very interested, but we also picked it up at the hospital in Westerland and with it the spa guests, who of course are completely horrified because in the morning they look outside and everything is blooming and then some people come and pick it all up, but You have to deal with it somehow. Many are also very friendly and ask very nice questions. Oh, what are you doing? And then I always say come to the weekly market because you can try the jams and then you can see what beautiful things you have.

You can see it, you can see all the buds here and everything is full, so in theory you can go pick them again the day after tomorrow or look at them again the day after tomorrow and see how beautifully they bloom, that usually comforts you. people and when they have tasted the jam, which often comforts them. The result of the day is two kilos of fragrant rose petals on Saturday morning in the garden of the sölringhof in Keitum. Star chef Jan Philipp Berner receives his kitchen team here and has to drag things along. To be honest, if I have time, I'm happy to do it and sometimes it's the gesture.

Usually everyone always prepares everything for us, for the bosses and for me, and sometimes it's nice to arrive and something is ready and you. we can always drop it or yes we need the herbs right away anyway but we can still do it, have a small bouquet of flowers on the table for breakfast and above all the good thing is that no matter how fast the day is , no matter what else happens. passing there is no turmoil here there is no turmoil usually I am alone here that means you have peace and quiet and yes that is just beautiful with the plants here, only here we can feel the taste when it is in its young stage, when it is already fully developed, when it is flowering I wouldn't know all that if I only ordered at night according to the delivery note and suddenly you end up with blackcurrant bushes in the autumn, when the chlorophyll has decreased and then you realize. that these leaves have a more intense flavor than the fruits in summer, but you wouldn't know all that if you don't have this garden with 15 people, even in the garden, at some point space becomes scarceThe only place that is free and then they give me a wheelbarrow, I don't care at all, I say that no employee is standing in your studio.

The boss who is there today is lactose intolerant and they always want to have a little bit of everyone. the sauces and what he says here is wrong, it's not even seafood, it's nothing from the sea, no H2O would love to sit on top, really you just have to see if he's on top. For the main course they have already ordered the beef dish. minced meat with prawns and green asparagus from the extra menu from two days ago for 53 guests. I would plan two extra decorations and two additional ones, mainly as an appetizer and snack and then those will be our guests for Saturday.

Okay, I'll pack up. here and then collect them with a lot of thanks, yes, our team is now working on that so that everyone collects the individual herbs for their individual items for the plates or snacks or individual petitus and then we pack them in the middle and then with a damp cloth. goes right over it and then we take it with us and then we're already equipped with the first part for the night, so I'mpicking the chickweed among the lamb's lettuce flowers and then it goes to our appetizer, so it's already frozen cabbage. salad and that is now, for example, today for the starter with radishes and fjord trout that always goes very well with such fresh and light dishes that in the end they go on top of our rose dessert along with some other herbs and flowers, which So we fill a little bocket with herbs of Roman origin, it has a slightly bitter taste and that is for our accompaniment, goat cheese and carrot mousse, and all the herbs are there and that is one of them.

I think it's great, to be honest, also because we have such a diverse theme Well, you've really tried everything here and although I have an early shift, so sometimes when I make breakfast I come here after work and pick herbs for the late shift and there It's where you can relax for an hour, I'll say okay, so come on, come on and don't skip, go slowly, yeah, okay, lemons, spices, no, try the buds, these are the flowers of parsley, you'll get a really good parsley while The kitchen team is already preparing for the evening, their boss has something more important.

Run an errand and go to the marshes near Rantum. Farmer Jens Volkwarzen also cycles to the sea, but on the west coast, where there are no salt marshes. There are two breakwater crossings, the yellow ones, and that's just a pile of stones where the waves break higher and are more beautiful and hollow. No one here is thinking about swimming today, but Jens has been thinking about surfing all day, if you can. Going out to sea after a day in the countryside or in the market or something like that is just good, it clears your head and also your hands.

For Jens Vollquarzen surfing is so important that he gets into the sea so often. I arrived relatively late to Sylt and started surfing when I was 16 and because I was riding a skateboard, but I got pretty good quickly, so I feel totally comfortable in open water and I'm good for it. attitude that you work hard and carry boxes, so it's just a good countermove. Yes, I am also very grateful to my father for always letting me go or often when I saw that it was actually work, he said no. Jan Philipp Berner arrives. The salt marshes are just a stone's throw from the Sölringhof.

We are in areas regularly flooded or at least submerged by sea water, which means that we are actually in a toxic zone for plants, since salt water is not associated. growth And yet, there are many herbs here that have managed to change their organism so that they can grow here despite this poison, despite the salt, which means that these plants naturally also have a basic quality of iodide and it is really exciting because each plant Treats this salt water differently But of course in the end it creates an absolute typicality, so herbs and plants grow here that clearly distinguish us from Munich, Paris or Tokyo, this is Beach Wormwood 1, one of the more powerful marsh herbs. one of the few that is not primarily salty but very, very clear.

The aroma of wormwood always goes clearly in this gin direction and is really perfect for seasoning fish but also, for example, simply for smoking these little shoots to smoke fish during For example, below find the salt garden on the beach and there you can also see it very clearly when you have these leaves in front of you, they have a silvery sheen to them which looks a bit like sage and they have stored the salt outside of the cells so if you lick this leaf it becomes very salty so try it It is totally crisp, partially fresh, has great acidity but also a strong fundamentality.

Sea fennel is undoubtedly the best known of all marsh plants, it is found in many regions of Europe and also in us. It has a fountain that gets its name because this herb is actually not a The algae begins to torture and as a result it becomes like a small bubble It is very crunchy It is very fresh That is the typical terror of Sylt That is really the pure taste of the island something very special you have to eat it fresh, you can briefly classify it and then it's okay. But it also browns quickly, so eat it now and immediately in a salad or briefly fried something grows among all the grass that looks like grass and the good thing is when you eat it. bite into it, it tastes like cilantro, we say it is our Marsh Coriander the plant is called tres zack now at the beginning of the season they are all very very small perennials, later the perennials will become so big and form honors in the middle and This honors these fruits if you take them out of the capsule and dry them.

Roasted in the pan, they taste like toasted coriander seeds, really fresh and citrusy, which of course is incredibly important here. This is a place worth protecting and. therefore it is not accessible to everyone and, above all, it is not exactly the way you like it, which is why we also pay attention to it when I go to the beach, for example I collect purslane and then take two small children two leaves here, like this That we don't destroy the plants so that they can continue to grow and maintain their strength and then, of course, again next year and give them a diversity that doesn't seem like a big deal, but it is.

There is so much flavor in it that, as a spice, you have to use it very carefully, so it's not even a handful and that's how we spent the entire evening. It's lucky this is only 500 meters from the acid. Later the guests find herbs in their hands. The dishes and men of the Sylter Oyster Company have returned from the marshes. Four tons of oysters have to be taken out of the bags and put into the boxes. Here you can see good growth and freshness, so the last two centimeters should be there. The last ones we overwintered for two weeks, which is a little bit brighter, until the biggest one is about the same size as here and then they came out now in March and then in April they started forming growth and so on. the last two three four weeks everything is almost formed everything is too light, so the finger width extension below will be thicker again, which will make now in the year, this year, push it forward two three times and it gets bigger.

See you here in the meantime. , the small baby oysters are already preparing for their stay in the marshes. Large mudflat oysters are now placed in a container of seawater. We have a pipeline and we can request the seawater here and then the oysters will stay here for a. At least one night, 24 hours, if possible, then you will be able to reveal all that you have absorbed. At the moment, the water is still very cloudy. Tomorrow you will be able to see and look towards the bottom because it is already very clear. Everything, once filtered, everything is cleaned and everything is delivered and then we can take them out and then they are washed again on the outside with pressurized sea water and then they are classified.

What can be sold can be packaged, we take it out and the rest goes. days they return to the marshes and can continue growing. At Jens Lund, the dough for the next bread is ready, made exclusively with lichtkorn rye flour from the strawberry paradise in Braderup. Experience in making bread is that the faster you become, the less time the dough has to stick to your hand. Jens Lund bakes 180 loaves of bread per week with Lichtkorn rye flour. At first it was a memory effect because they say that this is a bread from Sylt that always works quite well in Sylter anyway, but it is not like that, but we clearly realize that when the people of Sylt are on vacation, the bread works much worse today. , employee O'Brien brings freshly baked bread to strawberry heaven, while Jens takes care of volkwarten.

To replenish the flour while the mill is running, the farmer harvests another order of Jens Lund's pointed cabbage. Yeah, I mean, it just has a little restaurant, but something is going on there and that's pretty cool because we're just a small farm that's all the rye for the new crop it still needs a few days to be nice and soft the garlic crop was a success soon the clean tubers will end up at the weekly market the freshly baked bread will be delivered the pointed cabbage and flour will go directly to Jens Lund Mareike from Buhr is processing them today First step: finely crush the petals of the rugosa rose into jam, They already have a relatively firm consistency even after cooking and if you leave them as a whole leaf then you have a lot to play with and now when it's pureed like this you can do that.

The food will be better afterwards, the additional recipe is similar to a conventional jam 2 kilos of flower puree and two kilos of sugar for preserves If the jam is now too hot, the rose gives off a very pleasant smell, so that the entire room It really smells and, after rose, the spread is not the only thing that Mareike de Buhr makes with rose petals. I also make syrup, vinegar, sugar and salt chutney and Sylter rose tea. I can use this rose syrup to sweeten tea. Actually, I am a trained cook and I worked in star stores for ten years in Germany and then I came to Sylt 13.

For years I want to put the jam in the big jars because then Jens will have enough for the ice cream he needs because this jam is not sold on the market but is processed by Jens Lund into Sylter Rose ice cream. Starting in July, the second stressful phase of the year begins for farmer Kai Petersen. Threshing is done alone. The most important employees sit on the tractor and my boys watch the oats grow. organic grain The feed for your cattle and sheep is 13% mature, but the straw is not yet 100%, while the linseed oil next to the Keitum church still needs some time, the sticky yolk of al side is now ready to be harvested.

Karl-Petersen had cultivated it for the first time. He says great. I have some corners. There's a little picamelle in there but otherwise I'd love it. It looks pretty good. The difficulty when you grow something for the first time. How is it configured? technology correctly, let's take a handful of capsules out of the harvester. Of course, there are some in there, which will probably need to be cleaned. Kai Petersen today takes advantage of the midsummer weather and will also drive until the summer solstice. He arrived in the south of the island, which is the time when a small crowd often forms in front of the Lund.

The reason is that the boss makes ice cream in a small house next to the bakery whenever possible and only supplies it from Sylt ingredients, so there is only one Sylt dairy farmer who only produces milk and therefore It has a fat content that we don't know about, so the fresh food always arrives in the morning and I think it's good because it's an island product, but also because it doesn't produce any waste. We put egg yolks in it, so vanilla ice cream is a creamy ice cream that actually has that usual vanilla sauce or vanilla ice cream flavor that it should always have.

It has egg yolk. I think we once had vanilla here, I also get it directly from a vanilla producer in Indonesia, so the seeds go into the ice cream like this, which now we have scraped, we will mix it and prepare the pods We put the aroma basket here and then they cook in the ice cream maker and this also releases the remaining seeds that I haven't scraped off, so the finished ice cream batter now goes into this ice cream maker and the ice. The cream making machine does what is normally done by hand, it is called pasteurizing the ice cream at 85 degrees, so after my apprenticeship as a pastry chef I learned to be a chef and then worked as an HTC at the Hotel Vier Saison in Hamburg and at Christoph Rüffer. restaurant and there I made a lot of ice cream and a lotTraditionally, the recipes that we all use now I develop myself.

We've been making ice cream since 1959. I think my grandmother started back then, so at some point she will be on our balance sheet that the ice cream machine was. purchased in 1959. Next we will make the Schmandeis ice cream base for Sylter rose ice cream, which is also available from Schmandeis, so Mareike suggested that if I made my ice cream with the roses and I said yes, I would use rose jam. and then it's marbled, so now we have our base dough for the sour cream. We just weighed, um, the sour cream should be milk, lemon zest, sugar, glucose and glucose.

There's a surfboard hanging there, a stand. paddle board and a longboard because I used them a while ago and now it doesn't mean you can get them here right now but maybe at some point I will use them again so I still use a longboard so the money longboard but not now I don't do normal skateboarding anymore because I did that at some point I was alone there you three can there I'm with Jens Volk Quartzen he has a bit like that To say a normal skateboard, you do a kickflip like that again and then I sprained my whole arm and then there was an arm and growth and I spread Frisian pastries, so it wasn't so much fun, now that's Mareike's rose jam that we just put there So you always have a little bit of rose in every spoonful, but not too much in the display case ice creams there are 14 different varieties that often change according to the season in two greens before Jan Philipp Berner's evening as head chef of a two-star restaurant begins, he has one last personal appointment, well, what?

You tell me Marlene? At 5 in the afternoon I alwaysMy wife calls with my daughters and it's always nice because then I can share a little with my daughters if they want to tell me about the day. Yes, but in general I can see my children again. When in doubt, I can mentally put them to bed and yes, it's a nice ritual we have as a family and I always take the ten and a quarter minutes. An hour out and nothing can get in the way, everything is full, today I'm sitting in the spa, the weather is very nice, it was empty, the meeting room is full, the bar is full, it's quiet, the girls are running So that the food get to my family, I go where there is WiFi and where there is peace and at least the second part is not so easy to find in Sörenhof, which means that sometimes I can sit, sometimes they are in my office. , but I can also sit in my wellness zone, but of course sometimes it can be that you are basically inflagrant to whoever you get caught and if suddenly someone wants to go to the sauna, then of course you pick up the phone and go to the next A moment in the room and then we will continue talking on the phone until tomorrow morning.

Goodbye, Jan Philipp Berner must be there to receive his guests, dear. Thank God, many things have changed, yes, here we have prepared meat for lamb sausages, which we have. Kai Petersen is already doubled over and weighs 88 kilos. In his slaughterhouse, he now processes lamb meat to make sausages. My work is varied and I do the harvesting almost except at peak times, of course, where many hours are spent. On the tractor, but otherwise I'm always doing something else. This morning I went to the first train car to Lüneburg and bought the flour from the mill, which we will take to Jens tomorrow morning to knead the sausage meat.

Once so we can get a reasonable join, now this is put into our fill with a knot. Sausages are mainly sold in the shop, at the weekly market and in restaurants, for example, tomorrow we will take some. from them to Jens Lund in Hörnum We also receive the flour the next day, our own wheat flour and the lamb sausage are delivered to Jens Kai here at the gänsehof, well I wanted to inform you that we have the flour in the car ago delivery route then drive through the dunes here drive across the wasteland you have to tell yourself every once in a while look left look right great, you actually have that at your house no, it often falls by the wayside in that in that Every day stress in the daily run So we are already in the south of the island Hello, Hello when you walk by the bakery in the morning Hungry Hello, there it is and always looking for everything that is there.

At some point you can get very lucky. that Carl Petersen was standing here at the bakery, you have something to do with wheat, so, cool, again this angel coming up to me and asking me, hey, do you need wheat? I would never have dared to ask about that because there is no wheat growing area. here Sylt the smell is clearly different when I have it in dough When you mix it with water it smells like fresh germs or fresh peas when you open a pea pod, that's what flour smells like Jens, we would have forgotten about the Labradors 100 pieces Kai Petersen has to leave quickly the weekly market waits every Saturday in front of the town hall in Westerland the weekly market almost a staple of the market Mareike from Buhr with her little monkey and the rose products I have been here at the market for ten years years Selling at the market is a lot of fun for clients.

In the online store you wouldn't even know who buys the things and I think that, especially with the products, it is important that people see who I am, that I am the one who produces and sells things while the other suppliers get out of bed in the middle of the night, the pink woman takes it easy. Like some other neighbors, it's also late because my clients aren't there at that time, so for me it doesn't really start until 11 and then I just don't feel like I'll be here at 9, but I'll be there too. I always get a little laugh like the noon reasons, for me it's very special that I have to stay here in my place as soon as I move to another place because somehow there's a storm or there's no one else here and I keep moving forward and If they can't find me anymore and then I'm allowed, then I listened to myself. that I was not even there even though I was here all day, so it is very important that I am always here at my stand where I have been for ten years in the range of jams, syrups, vinegar, salt and sugar, everything, from Sylter Rosen rose syrup, very tasty in champagne, that's exactly what I drink tea with, which can also be packaged here as a gift as a replenishment for a weekly market.

Kai Petersen also had a market stall in Westerland Thorsten once as a replenishment once the stem chops Well-marbled entrecote here we have the lambrad sausage that we have made now on this side we have lamb over there we have veal until later a few meters ahead Jens volkwarten from strawberry paradise with vegetables and bread made from our own rye flour, so we found it a pleasant weekend, mainly island tourists, i.e. spa guests, who often in their apartments on vacation they don't have proper kitchens, or bread knives and of course some people also buy and own second homes, who of course are well off. but they also like to eat and cook, not so much at my stand there are many tourists who are only looking for souvenirs and are happy to find souvenirs that are really from the island and that are not just written on it. , and there are also locals who when they go to the continent or visit someone or need a gift, they buy me these are the ones here in large sizes, they would be good, you can use this rose syrup to sweeten the tea and this is this is the syrup, yes, or add insects or in yogurt or curd to sweeten, works great like this or a small bag works wonders.

So when people try it, it's usually the case that they also buy something. There are different types, especially when it comes to jams, from very delicately pink to very strong, but there are always those who don't like it at all. They have it inside. Go to the soap link and then no. work then today doesn't taste good either, fortunately only a few think about soap, business is good, so have a good day, goodbye, the men of the Sylter Austern company are going to eat oysters again, but this time by boat This special type of boat comes from France and is specially designed for oyster fishermen, because today they have a special goal.

Now let's go fishing. The banks let us dry and then collect wildly. Ideally, they should be lower. the normal average so you can delve into foreign countries, there are better oysters and yes the wind today is almost a little on the limit with the wind and waves but it is still possible but if the wind becomes more wind force 6 wind six and a half. at 7 wind force we won't go any further either that's too violent the wild oyster beds are located at the northern end of the island on Lister Elbow what look like discrete piles of stones are actually millions of Pacific oysters that the species has immigrated and it's spreading quickly it can just be left to dry, someone is only allowed to pick them by hand you're not allowed to use machines you're not allowed to drive to a lot of areas where the oysters are together so it's very, very, very regulated, so it's just a little bit firmer to firmer the man has something a little bit firmer maybe in his mouth than with just one.

At first, we make these solitary oysters, which means we crack them, we cut them, we make them into individual oysters that we can use. , what we cannot use, lumps that if I open them, I cannot separate them, we also carry them with us. Then it is boiled and we use the meat, which is the smallest thing we sell in wild oysters, then. so to speak, here it is 100 grams, but it quickly goes up to 150 grams here, so the largest we had is about 8,900 grams per oyster, that is shoe size 45. When the water starts to slowly return, we just started filling the boxes. with these oysters and take large quantities to the company if you fall on the oysters.

It's better not to think, yes, these oysters are all facing up with their sharp edges and they are very sharp and if you step over them you will have to be very careful, so we change our shoes once or twice a year, but we have only had three boots. The steel toe is called a steel sole so it doesn't penetrate or cut, so if you start walking barefoot I'd say you'll have deep cuts and end up in the hospital relatively quickly. Now the water is slowly returning which means we don't have much time left and now we have to pack up.

We only take these ones. They have grown together and then we can process them further in our company. That was very short today because the titles, in other words, come back quickly because of the winter we are pressed into. Maybe we have another 20 minutes and then that's it. water, a box weighs around 40 kilos, depending on how full it is, some are lighter, others heavier, it just depends on how tight they are, today's yield is only 800 kilos, with less wind from the south it could In the past they weighed two tons. Wild oysters are also stored in seawater tanks, some are baked in the oven and processed in the attached restaurant, Café Lund, in Hörnum, which has existed since 1940.

The bakery also has a pastry shop. and the restaurant Jens Lund renovated it in the original style a few years ago from the 50s with Scandinavian design, the truth is we copied many black and white photos but with materials that we can now buy it simply has the soul and the soul that we have From the kitchen they come out just more polished classics and seasonal dishes with regional dishes. Products from the island, here we cook traditional dishes that Sylt guests also look forward to when they go on holiday, i.e. something like pfandfisch. and the matjes definitely too, but with these prices we simply have a high price.

We focus on quality and make everything ourselves from start to finish and that's something you don't get very often I think, and there are also creative vegan dishes where we can happily say that the cabbage comes from the XY field of Jens Volkwarten, who stewed it whole in the oven and let the outside burn a little - that's intentional - maybe the aroma of the cabbage will be preserved very well. A kostini of beans, herbs and fresh chanterelles is also added to the pointed cabbage. The salad also comes from strawberry heaven, at the moment there are also cucumbers, not everything else, but us. also communicate very clearly what comes from them and what does not because everything has its season, so here we have the lamb wheel sausage from Kai Petersen from the gänsehof in Keitum via Sylt, it is night and a unique show begins at the sellringhof , The well-rehearsed choreography of 14 chefs who will cook for 45 guests tonight and serve more than 800 dishes.

Jan Philipp Berner now has to follow order 7b, only after that, yes, you have already prepared something, let's go with the spoon. with two Kaiser once lactose two trout salmon once lactose two convertibles onceLactose one letter two morels once lactose without raviolo twice Bock once lactose once rose once lactose let's take it please please then can you do it now the seconds they are outside marinating one each I'm actually at night I would look like a coach like a coach, I always say it jokingly, I'm actually the only one who doesn't cook, so of course if I can help with something or something like that , I'm there, but each department has everything under control and I'm more the coordinator of the evening than three trout salmon with it One loin of venison please for the boy then here's a convertible a menu three morels one morels on the main course Paul and in the end, of course, also quality control because we make mistakes all day, I would make mistakes and I would never blame anyone for it, the important thing is that these mistakes are detected in front of the guest, yes, the fingerprint on the dish here is the missing component because the meat has accidentally gone two degrees too high, anything can happen, no problem, but then we have to redo it, can you put the flowers on it, please, and two more blocks, please on table 7a, please bring bottles with you, thank you? we have our extra starter, so to speak, with radishes from the garden and the frozen herb that I picked this morning for exactly this dish.

Our tasting minister's first dish is currently crayfish, Danish crayfish. We combine it with the salty flavor. of our marisme plants with a small tormentor with a small trident to transport these notes of coriander and also the sweetness that the crayfish naturally brings with it and as additional players we added goat cream cheese and a little carrot for the second course. Then it was of the salmon trout, which we cold smoke and previously smoke it with the first strand of vermouth on top with our own roe with a broth that we cook from green kohlrabi with smoked fish parfeo and a little plum seed oil.

The dish is called. morels with broccoli, almonds and lemon thyme in the middle of truffled mushroom raviolo filled with rolled yellow quailon the outside, then there is a variety of morels that are seasoned with a little sherry and Madeira, which sit on a puree of broccoli and almonds on top of an emulsion then of almonds and lemon thyme and on the outside an infusion of morels is poured, which looks marbled with a little lemon thyme oil. We have a dual use for the garage and pastry shop up here in the kitchen and because the burger is. still down because here it's still time to eat, I always have to make phone calls in between so you can have an overview of how fast we are going here how slow we are here what's next so that the service is also clean and simple the plate main in such a current tasting minister Maibock and we have addressed the topic of May, everything that comes from May or the names that I had to do with May, that is actually the basic idea, that is, we have the Maibock, we have mytösslings , that is to say.

Fir shoots, we have mai turnips, mai gentlemen, those were the basic ideas for this dish, then we still have it fresh. There were a few missing and then we added pickled mirabelle plums and completed the dish. So you can see exactly, okay, a person knows exactly what. the other wants them to face that direction and that works very well with the Brede kitchen. We have our Sylter Rose on the current tasting menu. Sylter Rose is always somewhere on our menu. Anyone who knows our house, knows our property, knows that there is a lot of rose here and that is why we always savor it with good taste.

In this case we present it in the form of a dessert and combine it as a salty rose and then combine it At the end of July, at 5 in the morning, with fresh herbs from the garden and frozen quark. Kai Petersen got up very early with his children and went north. We drove to the island of Liss, in the Elbow, at the northernmost point of Germany. , as they always say, and we want to try to get some mackerel, the mackerel have been here since, I would say from the end of July to the end of August, they are quite dense or on land here you can get them quite well, now is a nice time because They have gotten bigger thanks to all the pegs, the supports in the water back there, there may be mosquitoes back there, they come here too, to see what awaits them here is a mackerel Mate, there are little shiny threads on the hook, the mackerels think which in some ways are little herring, forage fish, so you don't need to hang the bait on them, so to speak, the bait, so guys, you just have to throw it where it is.

The fish are, it's actually pretty easy to just cast it. Because you say: let it go and then set it once, let it sink again, let it sink, let it sink so that it always falls into the water like this, the hook. no, sometimes you can see very well that they push the forage fish to the flying edge and again here, in knee-deep water. Catching mackerel, this forage fish, is very interesting, whether hunting or threshing. She often hangs out with his sons Jim and Henry. Then something free, but in the morning I have a barbecue, I go fishing, I go skiing, I'm a hunter, we have a big area, Keitum, I have everything here.

So I don't want to leave here