Klaus Erfort - ZU HAUSE - Rezepte aus der Privatküche von Klaus Erfort

tretorri
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DREI STERNE - Rezepte aus dem Gästehaus Klaus Erfort ZU HAUSE - Rezepte aus der Privatküche von Klaus Erfort Handwerkliche Perfektion und kreative Leidenschaft vereinen sich in dem Namen Klaus Erfort. Drei Sterne seit 2007 und unzählige Auszeichnungen renommierter Restaurantführer und Fachzeitschriften für seine puristisch-elegante Küche sind Ausdruck dessen. Dies ist das erste Kochbuch von Klaus Erfort – und es besteht aus zwei Teilen. »Erfort@home« ist der Begleiter für all diejenigen, die sich selbst erst noch an die großen Meisterrezepte herantasten wollen. Doch gerade in diesen g

KLAUS ERFORT

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ZU HAUSE


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VOR speisen 6 HAUPTspeisen 30 NACH speisen 55

Bio-Onsen-Ei 8

mit krosser Geflügelhaut

und gehobeltem Trüffel

Bretonischer Hummer 10

mit gegrilltem grünen

Spargel und Aioli

Carpaccio von der Roten Bete 12

mit Ziegenfrischkäse

und pochiertem Wachtelei

Guacamole mit in 14

Ingwer gebratenen Garnelen

Waldorfsalat 16

mit Königskrabbe

Taschenkrebs 18

mit Limetten-Mayonnaise

und Grapefruit

Rote-Bete-Suppe 20

mit Meerrettich

Kaltes Gurkensüppchen mit 22

Wasabi und gebeiztem Lachs

Gänseleberterrine 24

mit Quitte und Brioche

Gegrillter Pulpo 27

auf bunten Tomaten

Jakobsmuscheln 32

in der Schale gebraten

mit Selleriepüree

Stubenküken mit Bohnen 34

Steinpilze mit 36

Petersilienwurzelpüree

und Speck

Steinbutt an der Karkasse 38

mit Sauce béarnaise

und frittierter Artischocke

Feine Nudeln mit 40

gebackenem Kalbsbries

und Pfifferlingen

Kalbsbäckchen in Rotwein, 43

Kartoffelpüree, Pfifferlinge

Saarländische Gefillde 46

mit Lauch und Speck

Rehragout mit gebratenen 49

Steinpilzen und Spitzkohl

Gambas und 52

geschmorte Artischocken

mit Datteltomaten

Apfeltarte 56

Baba au rhum 59

Fondant au chocolat 62

Pochierte Safranbirne 65

Panna cotta, 68

Rhabarber, Himbeere


VO

RSPEISEN


VORSPEISE

BIO-ONSEN-EI MIT

KROSSER GEFLÜGELHAUT

UND GEHOBELTEM TRÜFFEL

FÜR 4 PERSONEN

ERFORT | ZU HAUSE

Ei

4 Bio-Eier

(evtl. 1–2 Eier mehr, falls ein Ei beim

Aufschlagen kaputtgeht)

Die Eier mit Schale im Wasserbad bei 62 °C

für 70 Minuten garen.

Petersilienwurzelcreme

500 g Petersilienwurzeln

100 g Petersilienblätter

150 ml Sahne

Salz

Cayennepfeffer

Die Petersilienwurzeln schälen, in Scheiben

schneiden und im Dampfgarer bei 80 °C

etwa 25 Minuten garen. Mit der Petersilie und

der Sahne in einem Hochleistungsmixer

(z. B. Thermomix) fein mixen. Mit Salz und

Cayennepfeffer abschmecken.

Geflügelhaut

Haut von 4 Maispoulardenbrüsten

15 g Puderzucker

Den Backofen auf 190 °C Ober- und Unterhitze

vorheizen. Die Geflügelhaut mit einem Messer

vom Fett befreien und zwischen zwei Backmatten,

mit einem Topf beschwert, im Backofen

etwa 30 Minuten kross ausbacken. Mit Puderzucker

bestreuen und unter einem Salamander

oder mithilfe eines Bunsenbrenners leicht

karamellisieren. Die Häute anschließend in

feine Stücke bröseln.

Trüffel-Schaum

300 ml Geflügel-Consommé

100 ml Sahne

20 ml Trüffelfond

Butter

Die Geflügel-Consommé zusammen mit der

Sahne in einem Topf aufkochen und um

etwa ein Drittel einkochen. Mit dem Trüffelfond

abschmecken und mit wenig Butter

aufmixen.

Garnitur

4 Scheiben spanischer Schinken

40 g Perigordtrüffel

Tahoon-Kresse

Anrichten

Die Petersilienwurzelcreme mit einem

großen Löffel auf der Mitte der Teller verteilen.

Je ein Ei vorsichtig aus der Schale

lösen, auf die Creme setzen und eine Scheibe

Schinken darauflegen. Den Trüffel-Schaum

angießen. Den Trüffel mit einer Reibe in

Spänen darüber hobeln und die krosse

Ge flügelhaut darüber streuen. Mit etwas

Tahoon-Kresse ausgarnieren.

8

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