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| Wellnesshotel Edelweiss****s |
Salzburger Land | Österreich
Unterberg 83
A - 5611 - Grossarl
Tel: +43 6414 300
Fax: +43 6414 300 66 |
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Wellnesshotel Edelweiss****s
Präsentiert vom Chef de Cuisine Hermann Neudegger
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Gebratenes Großarler Bachsaiblingsfilet mit Bärlauchbutter, weißen Spargel und Brennesselravioli
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Zutaten:
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Recipe for 4 persons
600 g filet of brook trout
120 g butter
1 tb cut wood garlic
2 tb tomato cubes
Salt, lemon
Fish meal to roast: 1 / 3 smooth, 1 / 3 handy meal and 1 / 3 breadcrumbs
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Asparagus:
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8 leeks white asparagus
50 g butter
Buns from the previous day
Salt, sugar
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Nettle ravioli:
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100 g spinach
100 g Nettle leaves
100 ricotta
2 El. Parmesan
2 El. Vegetable cubes
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Noodle dough:
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300 g flour
100 g eggs
20 g yolk
1 tb Olive oil
40 g semolina
Salt
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Preparation:
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For the ravioli dough mix all ingredients well and rest for 2 hours.
Chopping the spinach leaves and nettle, sweating in oil and placing cold. Adding on ricotta- and vegetables cubes, tasting with salt, pepper, nutmeg and producing the
Ravioli. Before using boiling 2 to 3 minutes in salted water.
Cooking the asparagus in water with salt, sugar, butter and semolina.
Filet of brrok trout
Picking the bones, cutting the belly flaps off, seasoning and plunging with the skin side in the fish meal. Setting with the skin side in the pan.
Frying the fish so long on this side until it is glassy, turning briefly and putting on a warm platter.
Turning the tomatoes cubes in brown butter, seasoning with salt and lemon.
Serving the ravioli, asparagus and the brook trout on warm plates; and serving with the tomato wood garlic butter.
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Wir danken dem
Chef de Cuisine Hermann Neudegger
Wellnesshotel Edelweiss****s
und wünschen Guten Appetit!
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Kulinarische Frühlings - Verwöhntage
4
Nächte
ab € 411.00
pro Person
Gesundheits- und Fitnesstage
4
Nächte
ab € 362.00
pro Person
Edelweiss- Freundschafts- Gourmetwoche
7
Nächte
ab € 731.00
pro Person
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