Roland's Küchengeheimnisse

Ingredients:
1 large onion
200 g celeriac, peeled and finely diced
100 g leek, finely diced
1 tablespoon olive oil
100 g Tyrolean streaky bacon (breakfast bacon), finely diced
100 g pearl barley
1,3 l vegetable soup
Salt, parsley
2 sticks of celery, peeled and finely diced
1 green apple, finely diced

Method:

Fry the onion, celeriac and leek gently in olive oil.

Add the bacon and barley.
Add the vegetable soup and simmer for around 30 minutes.
Season to taste, mix in the parsley, celery sticks and apple, serve in soup bowls.

Ingredients:
4 filleted brook trout
Salt, pepper, lemon juice, olive oil, parsley and tarragon

For the root vegetables:
100 g celeriac
100 g carrots
100 g yellow turnips
100 g parsley root
2 tablespoons herb pesto
For the Beluga lentils:
200 g cooked Beluga lentils
Some vegetable soup
1 tablespoon olive oil
1 tablespoon of fresh herbs, such as basil, parsley and summer savory

Method:
Fry the fish in olive oil over a gentle heat and season with salt, pepper and lemon juice. Leave to rest briefly at 60°C and cover with herbs.
Dice the root vegetables finely, blanch, warm in olive oil over a low heat, season with salt and pepper, finish off with herb pesto and season to taste.
Warm the cooked lentils in the vegetable soup and season with herbs.
Place the lentils in the middle of the plate, place the fish on top and smother in root vegetables.

Ingredients:
Yoghurt-Pannacotta:
400 ml cream
120 g sugar
2 1\2 leaves of gelatine, soaked in cold water
300g yoghurt

Raspberry-Sage-Sorbet:
250 g frozen raspberries
1 egg white
1 pinch of salt
80 g sugar, 4 small sage leaves cut into strips
1 dessertspoon glucose ( available from the chemist)
2 cl raspberry syrup

Baked Sage Leaf:
4 sage leaves
1 egg, whisked
Icings sugar to sprinkle on top
Peanut oil for frying

Method:
Thaw the frozen raspberries. Beat the egg whites and salt together until stiff.
Mix the thawed raspberries and press through a fine sieve.
Mix the puréed raspberry together with the sage, sugar, glucose and the raspberry syrup, add to the egg white and freeze in an ice machine.
For the Pannacotta, boil the cream with the sugar and stir in the softened gelatine, leave to cool.
Mix together with the yoghurt, fill into serving glasses and chill in the fridge for at least 2 hours
Drag the sage leaves through the beaten egg and fry in the hot peanut oil. Place on a piece of kitchen roll and sprinkle with icing sugar.
Arrange the sage leaf with a scoop of raspberry-sage-sorbet and yoghurt Pannacotta in the glass and serve.

Tip:
The sorbet can also be prepared without an ice machine.
Just pour the sorbet mixture into a stainless steel bowl, place in the freezer compartment for 4 hours and give it a good stir every hour.

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