»feine adressen – finest« – Frankfurt 1 18
Gourmet: Brunch im Le Méridien · Culture: Bregenz Festival · Interview: Jan-Kas van der Stelt, Jaguar Land Rover
Gourmet: Brunch im Le Méridien · Culture: Bregenz Festival · Interview: Jan-Kas van der Stelt, Jaguar Land Rover
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finest gourmet | 35 b<br />
Brandenburg fawn<br />
saddle, pumpkin,<br />
mushrooms, cherries<br />
Ingredients for 2-4 persons<br />
Pumpkin<br />
✔ 1 butternut pumpkin<br />
✔ 2 shallots<br />
✔ salt ✔ sugar<br />
✔ apple vinegar<br />
✔ 20 g butter ✔ 50 ml cream<br />
Cherries<br />
✔ 20 cherries<br />
✔ 200 ml cherry juice<br />
✔ 20 g sugar<br />
✔ 20 ml malt vinegar<br />
Fawn<br />
✔ 0,6 kg fawn fillet<br />
✔ rosemary, ✔ thyme<br />
✔ salt ✔ pepper<br />
✔ coriander seeds<br />
✔ honey ✔ vegetable oil<br />
Woodland mushrooms<br />
✔ 0,4 kg porcini mushrooms (chestnuts)<br />
✔ lemon ✔ butter<br />
✔ wood sorrel<br />
Preparation<br />
Wild in the summer<br />
Summer’s warmth brings with it a renewed diversity in<br />
the gourmet world. With his Brandenburg saddle of venison,<br />
renowned chef Eberhard Lange from the InterContinental<br />
Hotel Berlin showcases why game is perfectly in season during<br />
the summer months. Served with sweet cherries, sumptuous<br />
pumpkin and mushrooms, he serves up a creation that perfectly<br />
complements the delicate game.<br />
■ Pumpkin<br />
Peel the pumpkin and dice it (1,5cm). Marinate pumpkin dices<br />
in salt, sugar and apple vinegar. Sweat the pumpkin peels and<br />
the shallots over low heat without browning them. Deglaze with<br />
cream and stew over low heat until the peels are very soft. Purée<br />
until very smooth and add salt. Before serving sauté pumpkin<br />
dices from all sides.<br />
■ Cherries<br />
Remove cherry stones. Let the sugar caramelize before deglazing<br />
it with cherry juice and malt vinegar. Thicken with starch then<br />
add cherries.<br />
■ Fawn<br />
Season the fillet with salt and pepper. Fry from all sides in vegetable<br />
oil along with herbs and honey. Place the pan in the oven at 140°C<br />
for 10 minutes. Turn meat after 5 minutes.<br />
■ Woodland mushrooms<br />
Sauté mushrooms in butter and season with salt, pepper and<br />
lemon zests. Arrange everything on a plate according to the<br />
picture and add wood sorrel.