Sauté the shallots in 1 tbsp. butter. Gut the fish, briefly rinse the belly cavities. Sprinkle with salt and pepper inside and out. Place a small amount of thyme in the belly cavity. Butter a large ovenproof dish. Pour in the fish. Pour with white wine. Butter a piece of aluminum foil or possibly parchment … Read more
Clean the squid, cutting away the pouch, eyes and the cartilage in the middle. Rinse the tentacles thoroughly under cold running water. Boil 1 liter of water with 2 tsp of bay leaf, rosemary, salt, thyme and the juice of 1 lemon. Add the squid and cook until the flesh is tender (pierce the flesh … Read more
To make the kiwano shrimp cocktail, cut the kiwano in half lengthwise and remove the flesh. Save the shell for serving. Pulp the shrimp, but leave the tails of the shrimp untouched. Remove the seeds from the melon and cut out balls with a melon knife. Place the shrimp and melon balls in the kiwi … Read more
For the cocoa dough, sift the flour thoroughly with the cocoa. Then quickly knead a dark shortcrust pastry from all the ingredients given. Form the dough into a smooth ball, wrap it in plastic wrap and let it rest in the refrigerator for an hour. Towards the end of the resting time, line a baking … Read more
For the saddle of venison, beat eggs, fine granulated sugar and vanilla sugar until foamy. Then slowly stir in water and oil. Finally, fold in the flour sifted with baking powder and cocoa powder. Grease the loaf pan and sprinkle with non-skimmed flour. Pour in the batter and bake at 180 degrees.
Mix the vanilla sugar with the powdered sugar, butter, lemon zest and egg yolks until light and fluffy, add the curd cheese, salt, baking powder and wheat semolina. Whip the egg whites until very stiff and fold into the curd mixture. Grease a baking dish with butter and sprinkle with semolina. Pour in half of … Read more
For the Carinthian Reindling, first sift the flour into a large baking bowl, make an indentation in the center, crumble the yeast, add and mix with a little milk and sugar. Leave this dampfl to rise in a warm place with the lid closed for about 20 to 30 minutes. Add the rest of the … Read more
For the carrots in Gorgonzola cream, first peel the carrots and cut them diagonally into slices. Heat the oil in a pan and sauté the carrots for 5-6 minutes. Deglaze with white wine and continue to simmer until the liquid has almost evaporated. In the meantime, wash the parsley, dab dry and chop finely. Pour … Read more
For the eggnog coffee latte, whip the whipped cream, divide it into glasses, add the espresso and pour the eggnog over it.
Sauté finely chopped onion in olive oil, extinguish with soup, cook with white wine and whipped cream, mash and bring to the table in a bowl. Add the anchovies to the soup and garnish with mustard sprouts.