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The production of «Chrain» is a very tearful affair. One can, as the cook in the picture, try out various tricks to escape the gas.


Horseradish and Beetroot Sauce

Chrain goes well with «Gefilte Fisch» as it is served in the restaurant «Herzog's» in Port-Louis. The accurate proportions for this recipe are somewhat unpredictable and depend among other factors, on the season – as the horseradish roots are hotter in winter and the beetroots much sweeter.

Ingredients (for about 20 portions)

300 g fresh horseradish

800 g beetroot

4 tablespoons white wine vinegar

1 teaspoon salt

1 teaspoon sugar


  1. Peel the horseradish root and put 20 minutes in cold water.
  2. Peel the beetroot and grate finely with a grater (Bircher grater).
  3. Grate about half of the horseradish root and add to the beetroot. Mix well and then test how hot it is. Depending on your taste add more of the horseradish.
    This is a very tearful affair that may even cause headaches - the most violent moment starts when you mix the horseradish with the beetroot. Depending on your living-situation for the mixing you can try to get of a window between the radish and you. More efficient it would be to wear a gas mask like they do in horseradish-factories. You can make «Chrain» with a shredder also - but this does not change much about the confrontation with the gases.
  4. When the hotness seems right, mix in vinegar, salt and sugar. If the «Chrain» gets to liquid, one can easily press with a spoon and remove some of the juice from the mixture. In the refrigerator, the sauce keeps for a week at least.
In kosher food stores you can also buy ready-made «Chrain». We have only tried the brand featured here and found the «Chrain» a bit watery with that slightly musty taste, as beetroot can sometimes have.

More about the travel adventure of Secret Agent Hektor Maille:

After a failed metamorphosis, a hungry Hektor Maille traipsed through the streets of Jerusalem, his head full of fishy thoughts, but ended up with only a couple of chickpeas on his plate. We have therefore requested the restaurant «Herzog's» in Port Louis to put together a small fish menu for us:

And also:

First Publication: 24-12-2010

Modifications: 20-6-2011, 16-11-2011, 19-12-2011