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Asparagus recipe: WALLERKLÖSSCHEN WITH CHAMPAGNE-SPARKLING Asparagus U. potatoes
Ingredients for 4 servings:
KARTÄUSERKLÖSSCHEN
600 g fillet Waller, well chilled
salt, white pepper
1 tsp.
1 tablespoon lemon juice. 1 tablespoon brandy
. Creme fraiche, ice cold
2 tsp.
Protein 70 g skimmed curd, and expressed
icecold 15 g finely diced bacon and Sautéed, geschn.
100 g stale bread without crust 2 tablespoons grated
. Grape seed
CHAMPAGNE SPARKLING
70 ml dry champagne
30 ml Strong Fischfond
salt 1 egg yolk
1 pinch cayenne pepper 1 pinch Ground cinnamon
20 g Eiskalte butter flakes
ASPARAGUS
400 g white asparagus
1 / 4 l dry white wine Salt
1 / 2 the lemon juice
1 / 2 tsp. sugar
30 g butter
White pepper
ramson-fried potatoes
300 g solid end cooking potatoes
30 g butter or clarified butter 20 g
ramson
1 tablespoon salt. Grape seed oil Black pepper
Preparation: Original Title: Kartäuserklösschen by Waller with champagne foam and
ramson-fried potatoes
1.200 kilograms Wallerwirt fillet with salt, pepper, lemon juice and brandy in blender
chop finely. Then with the creme fraiche and the
protein mix in the mixer. This mass of ice with the cottage cheese and the bacon cubes
Chen to a homogeneous process farce. With a
tablespoons submerged in water tap and cams in the
Bauernbrotbröseln contact. Rest Wallerwirt fillet with salt and pepper
with Kartäuserklösschen in grape seed
slowly golden fry.
For the sparkling foam all ingredients in mixing bowl beat
and frothy on the waterbath impact. Finally stir in the butter
.
Peel asparagus, ends cut off. The sections and peel
10 minutes with some water and boil the white wine. Then through a sieve
happen and the South with salt, lemon juice and sugar
season. The asparagus is to cook 5 minutes, remove with paper towels
blot dry. The asparagus then
in the pan with butter until golden brown roast with salt and pepper.
Peel the potatoes, cut into slices and blanch briefly
then blot dry. In the golden-yellow clarified butter fry. Ramson
wash and chop with salt and a little grapeseed oil in a mortar to a paste
process. The potatoes with
pepper and mix with the paste. Among the Kartäuserklösschen the fillets
Waller, the foam of champagne and serve asparagus.
Rubrik: Fish
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