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Lindner Parkhotel & Spa Oberstaufen
Presented by the Chef de Cuisine Jürgen Wagenblast
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Sorrel-pumpkin cut into thin slices with Allgäuer oxtail filet
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| Geschnetzeltes: |
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Ingredients:
400g nutmeg pumpkin
½ diced onion
300 ml vegetable stock
1 tb millet wholemeal flour
50 ml cream
1 tb cider vinegar
Pinch of salt
Pinch pepper
Pinch of coriander
4 tb sorrel, small cut
300 g oxtail filet
5 g clarified butter
Preperation
Cut the pumpkin shells into walnut-sized pieces. Sauté lightly the onions, steam with pumpkin and vegetable meat juice. Two minutes before the end of cooking time stir in millet wholemeal flour. Simmer 2-3 minutes, refine with cream and cider vinegar and taste the vegetables.
Cute the oxtail filet into strips and fry. Seasoning, mixing again and ad to the pumpkin. At the last minute mix in the finely chopped sorrel.
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| Gänseblümchen-Schupfnudeln: |
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Ingredients:
4-6 tb daisy leaves, finely cutted
180 g spelt wholemeal flour
60 g skimmed quark
1 egg
4 tb water
½ ts salt
Pinch pepper
Pinch nutmeg
10 g of clarified butter for frying
Preperation
Sort the daisy leaves, wash a little bit, dry and finely cut. Blend all dough ingredients, rinse with cold water with the spice ingredients and work on for 5 minutes. Let it rest covered for 10 minutes.
Roll the pureed potatoes and eggs dough to a long strand and cut into small pieces (approximately 5g). Roll it on a tabletop to pureed potatoes and eggs, cook in salted water for about 3 minutes and fry it golden in clarified butter.
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We would like to thank the
Chef de Cuisine Jürgen Wagenblast
Lindner Parkhotel & Spa Oberstaufen
and wish you good success!
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