Season pike perch, marinate in juice of one lemon and Worcester sauce. Chop shallots and cook in white wine. Add fish stock and orange juice, reduce to one third. Add cream and cook gently. Season to taste with Worcester sauce, salt, pepper, Tabasco. Peel asparagus, cut off ends. Cook in salted water with a little … Read more
For the poached Waller with Paprikagröstl and chervil linguine, first peel the root vegetables, cut them into fine strips and place them in a saucepan with a handle together with the bay leaf, white wine and vegetable stock. Bring to the boil once. Season pilchard fillets with salt and place in the stock, let stand … Read more
For the wild garlic cream puff, knead the flour, lard, milk and a pinch of salt into a shortcrust pastry. Cover with plastic wrap and let rest in a cool place for 30 minutes.then roll out the dough and line a 30 cm diameter round buttered mold with it. Whisk together the sour cream, egg … Read more
For the Giotto Tarte, line a tart pan with baking paper. For the base, crumble the rusks very finely, there should be no larger pieces underneath. It is best to put the rusks in a blender and grind them very finely. It also works in a plastic bag with a rolling pin. Heat the dark … Read more
For the rice casserole, cook the rice, butter and milk to rice pudding. Stir again and again until the rice is soft. Peel the apples and cut them into small pieces. Steam them in water with cinnamon. Separate the eggs, mix the rice pudding and 3 yolks, pour the rice pudding into a buttered baking … Read more
Cut the pork rind of the back bacon into small pieces (it is best to do this at the butcher’s). Cut the bacon into uniform cubes and fry them leisurely over medium heat. After a short frying time, add the peeled, cored apples and marjoram. When the bacon cubes are golden, strain the liquid lard … Read more
Season the chopped trout fillets with dill, garlic, shallots, olive oil, salt and freshly ground pepper and mix with 2 tablespoons of the fresh cream. Fill the tartar into small rings, which have previously been lightly coated with olive oil on the inside. Spread thinly with the remaining crème fraîche. Finally, spread a thin layer … Read more
For the pasta salad with eggs, mix the dressing ingredients properly and season to taste. Boil pasta according to package instructions until soft and then strain. Hard boil and peel eggs, then roughly dice. Peel and dice avocado. Mix finely chopped scallions, noodles, eggs and avocado with dressing. Wash and grate the radishes and sprinkle … Read more
Debone the redfish fillets as needed and season the fillets with salt. Cook the pasta “al dente”. For the broth, remove fennel greens from center core and cut into strips. Chop the fennel greens, coarsely chop the whites of the scallions, chop the green part very finely, peel and dice the onions, cut the entire … Read more
For the almond cookies, boil the almonds briefly in a pot of hot water, drain and squeeze out the skins. Roast the almonds in a coated pan without fat and let them cool down. Finely grate the cold almonds. Knead all ingredients well and roll into long sticks about 3-4 cm in diameter. Leave them … Read more