Clean the spring onion, rinse and cut into larger pieces. Cut some greenery into fine rings for garnish. Drain apricots, reserving juice. Cut flesh into narrow wedges. Heat mustard sauce and apricot juice (1). Heat apricot slices in it. Cut fillet into 4 equal slices. Heat oil in a frying pan and roast the meat … Read more
Gut the fish, rinse properly under running water and rinse. Dab dry. Skin and carefully remove the bones from the flesh. Wash the lemons and oranges under hot water, dab dry and cut into small slices. Remove seeds. Clean all greens (peel and skin tomatoes) and cut into small cubes or slices. Now put the … Read more
For the baked apple sorbet, wash and dry apples and score the top a bit to allow some moisture to escape. Brush with sunflower oil or egg white and roll in granulated sugar. Place on a baking tray and roast in a preheated oven at 220°C for about 25-30 minutes. Let them cool down a … Read more
Bubble beef in cold water, then gently bubble on low heat until cooked through (test: pierce with chopstick, if no blood comes, then meat is cooked through). Cool the meat and cut parallel to the grain (max. 2 mm thick). Bring all the spices to the boil in a frying pan, add the slices of … Read more
For the Parisian cream, bring the whipping cream to the boil and melt the couverture in it. Stir in butter and rum. Before use, chill the Parisian cream for one day (not in the refrigerator).
For the semolina soup, wash vegetables. Cut root vegetables and kohlrabi into fine strips. Heat butter and fry semolina briefly and vigorously, stirring constantly. Add vegetables and mix well. Fill up with cold soup and boil briefly. Then remove from heat immediately. Season to taste and serve the semolina soup sprinkled with chives.
Simmer on low heat for about 20 minutes, adding a little water or stock from time to time. When the lentils are cooked, remove the bouquet garni and the bacon. Cool the bacon a little and cut it into large cubes without the pork rind. Put four scalding sausages in boiling water and scald the … Read more
For the gnocchi gratin, cook the gnocchi in salted water, but before they become soft strain them and put them in an oven dish brushed with oil. Preheat the oven to 175°. Finely chop the chives and parsley. Mix whipping cream with sour cream, chives, parsley, salt, pepper and nutmeg and pour over gnocchi. Chop … Read more
Crush the raspberries with the sugar and spread through a sieve. Soak the gelatine in cold water. Whip the cream with a hand mixer until stiff. Now heat the spirit and let the gelatine melt in it. Add 1/3 of the raspberry pulp and warm it up (gelatine must not do this, otherwise it loses … Read more
