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| RUGARD Strandhotel ***** |
Mer Baltique | Allemagne
Strandpromenade 62
D - 18609 - Ostseebad Binz
Tel: 038393-550
Fax: 038393-55555 oder -57777 |
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Infobox |
| Ces informations ne sont pas disponibles en français |
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RUGARD Strandhotel *****
présentée par le Chef de Cuisine Jörg Reinhardt
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Breton lobster with sausage, spinach leaves and Citrus Fumet (sauce of the lobster)
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| Ingredients: |
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Receipe for 2 persons
2 pieces of lobsters (alive) approx. á 500 g
100 g salmon fillet without skin and fish-bones
50 g cream
1 cl. Pernod
1 cl. Noilly Prat
Salt and pepper out of the mill
½ branch dill
½ branch parsley
1 bay leaves
1 small onion
¼ piece fresh Fennel
1 pinch caraway in a whole
Salt
1 piece carrot
400 g fresh spinach leaves
100 g butter
½ clove of garlic
nutmeg, salt and pepper out of the mill
Citrus Fumet (the sauce)
The lobster shell
1 piece diced onions
½ piece carrot in pieces
20 g tomato paste
0.4 l cream
4 cl. Cognac
1 piece lemon
1 piece orange
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| Preeration: |
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1. Bring to boil 2 litres of water with caraway, parsley, dill, onion, fennel, bay leaves, carrot and salt. Simmer easily approx. 10 minutes and give then the lobster into the root brew, let boil another 10 to 12 minutes.
2. Take the lobster out of the root brew, break out.
3. Roast the lobster shells in the oven at a temperature of 200°, afterwards roast shortly in a pot with the onions, carrotts and tomato paste, deglaze with Cognac, separate it and fill it up with cream, add on salt, pepper, oranges and lemons (both with peel and sliced in quarters), bring to boil for 20 minutes, decoct it and finish is the sauce!
4. Mix the salmon fillet in an Moulinex with salt and pepper, cream, Noilly Prat, Pernod until a fine mass has arisen. Then put into an icing bag and press then into 80° degrees Celsius hot saltwater, so that a sausage. (approx. cook for 3 minutes)
5. Clean the spinach leaves, wash and simmer in the pan with butter without water supply, season with salt, pepper out of the mill, muscat and garlic.
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Nous remercions le chef de Cuisine
Chef de Cuisine Jörg Reinhardt
RUGARD Strandhotel *****
et nous vous souhaitons un très bon appétit!
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