Cheese-Cumin Rösti with Pheasant Breast on Caramelized Savoy Cabbage

A delicious recipe for all strawberry lovers!

Half cook the potatoes in salted water, peel and grate on a rösti slicer. Heat oil in a frying pan, add half of the grated potatoes and season with nutmeg, pepper, salt and caraway seeds, roast until golden brown, pressing lightly.

Remove the rind from the cambozola, cut into slices and spread evenly on the rösti. Put the rest of the potatoes on the Rösti form, season it as well, press it lightly and bake it in the 200 °C hot stove for five to six minutes until golden brown.

Quarter the cabbage and cut into pieces, blanch in salted water and rinse in iced water. Caramelize the sugar, extinguish with the white wine and boil a little. Add the cabbage and season with salt, pepper and nutmeg.

Remove the pheasant breasts, season with salt and pepper and brown in butter and oil on both sides. Next, roast in the stove with the addition of juniper and thyme at 180 degrees for eight to ten minutes. Remove from the stove and rest a little bit.

Slice the hash browns and pheasant breast, arrange on a plate together with the cabbage and garnish with thyme and rosemary.

(Khb April 97)

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