Cut the zucchini and the peeled carrots into thin slices. Peel the shallots, halve or quarter them. Rub the mushrooms with kitchen paper and cut them in half. Cut a piece of the roasting foil tube twice the length of the fish into small pieces and tie it together at one end. Pour in the … Read more
Stir oil, salt, juice of one lemon, pepper, ginger and mustard to a creamy sauce. Drizzle lettuce and remaining sauce a part on the Tiisch form.
Boil the water with the caraway seeds. Strain the caraway seeds. Whisk the whipping cream with the flour and stir into the boiling caraway water. Simmer for about 30 minutes and season with salt, nutmeg and a little vinegar.
For the Toffifee Banana Cake with Milk Caramel, first prepare the Toffifee cream. To do this, briefly bring the whipped cream to the boil and add the Toffifee. Allow to simmer gently until the toffiefees have dissolved. Then remove the hazelnut kernels and set aside. Stir frequently to cool, then refrigerate. For the milk caramel, … Read more
Peel, halve and core the apples. Boil wine, water and sugar(1) and soften the apple halves in it. Generously butter an ovenproof dish. Layer the apples in the mold with the cut side facing up. Beat egg yolks and half of the sugar (2) until creamy. Add nuts and butter. Whip cream until creamy. Whip … Read more
Cut the rabbit into equal pieces, season with salt, bell pepper and paprika. Melt clarified butter in a pan, fry rabbit pieces, dice bacon and fry. Extinguish the meat with white wine, add clear soup, juniper berries and kitchen herbs. Cover the dish and roast in the stove for about 20 minutes, basting frequently. Extinguish … Read more
For the shrimp on lentil vegetables, soak the lentils for a few hours. Peel and finely chop the shallots. Sauté shallots and lentils in butter and deglaze with fish stock. Cook on low heat for 20-40 minutes, depending on the package and the type of lentils. Before serving, lightly thicken with a little butter and … Read more
Cut the fawn into several parts and sear on all sides in vegetable oil. Once all parts have taken color, salt, pepper and roast in the oven preheated to 230 °C for about 20 to 25 minutes. Then gradually reduce the heat to 180 °C. Deglaze the roasting stock with white wine and roast the … Read more
For the chicken breast on beetle bean potato rösti, strain the beetle beans from the can. Peel and cut up the washed potatoes. Peel and slice the carrots and parsley root with a peeler. Boil the vegetables in a little salted water until soft, then mash finely with a little cooking water. Heat the oil … Read more
Rinse liver, rub dry and remove skin. Peel onion and cut into pieces. Put parsley, onion pieces, liver, pepper, salt, marjoram and peeled garlic clove through the fine disk of the meat grinder or grind in the universal chopper. Cream butter, add eggs, flour and liver mixture. It should form a thick dough. Let dough … Read more