As Germans, we love cauliflower," declares Marc Kusche, executive chef of Hamilton's Kitchen at the Alfond Inn. Not only is that a step up from loving David Hasselhoff, but it's an ingredient he now uses in a dish that came to him in his youthful days as an apprentice in one of Germany's top seafood restaurants – Natusch, in the northern port city of Bremerhaven.
Being from the North, Kusche grew up on fish, and one day he had the idea to combine the two in a dish featuring olive oil–poached red snapper and caramelized cauliflower. "I love the variation of flavors," notes Kusche, who has since modified the dish and added it to the Hamilton's Kitchen menu. "In addition to the nice, nutty cauliflower and flavorful moist snapper, I add crispy shaved fennel to top the flavor palette." After the 12-ounce ribeye, it's the most expensive dish on the menu and, no surprise, the restaurant's top seller.