»feine adressen – finest« – Edition München I/2022
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32 b | finest gourmet<br />
PREPARATION<br />
Shoulder of lamb<br />
Sear the shoulder of lamb at a high temperature,<br />
add the coarsely diced root vegetables,<br />
and cook until the vegetables are<br />
well roasted. Douse with red wine, add<br />
the seasoning and pour in the vegetable<br />
stock. Cover the shoulder in the sauce,<br />
and cook in the oven at 130°C for about<br />
90 minutes.<br />
Remove the braised shoulder of lamb from<br />
the sauce and leave to cool. Strain the<br />
sauce through a fine sieve and reduce to<br />
half. Now add seasoning to taste and a<br />
little starch to thicken if necessary. Finely<br />
dice the shoulder of lamb, mix with half<br />
the sauce and warm up a little. Pour the<br />
lamp ragout into a ball mould and chill.<br />
The collagen makes the ball set when it<br />
is cold. Now boil the sheep’s milk with<br />
Kappa and pull the cold balls through the<br />
milk with a toothpick. This creates white<br />
balls, which can be heated in the oven at<br />
60°C.<br />
Saddle of lamb<br />
Divide the saddle of lamb into six pieces,<br />
season with salt and pepper and sear in<br />
vegetable oil in a frying pan at a high<br />
temperature. Remove from the pan and<br />
cook in the oven at 160°C for 3 minutes.<br />
Switch off the oven, open, and allow<br />
the saddle of lamb to sit for a further 3<br />
minutes.<br />
Banana pepper ragout<br />
Brush the whole banana peppers with a<br />
little olive oil and braise in the oven at<br />
200°C until the skin can be peeled off.<br />
Peel, remove the core and cut the pepper<br />
into fine strips. Glaze the strips with a<br />
little olive oil, butter, sugar, salt, pepper<br />
and chopped thyme in a saucepan.<br />
Red pepper emulsion<br />
Wash the peppers and chop finely. Put<br />
through a juicer, then reduce the pepper<br />
juice to a third in a saucepan with a little<br />
thyme. Next, combine the reduction with<br />
olive oil until it forms a creamy sauce.<br />
Baked potato<br />
Cut the potatoes into three different-sized<br />
rings so they fit back inside each other.<br />
Brush very lightly with mixed cornflour<br />
and cook in the steam cooker in the oven<br />
at 100°C for 10 minutes, then fry in<br />
clarified butter until crispy.<br />
Bean purée<br />
Soak the beans in water for 12 hours.<br />
The next day, boil in salted water until<br />
soft. Put in a blender while still hot,<br />
blend with cream and butter, pass through<br />
a sieve and season with salt and white<br />
pepper.<br />
Mint pesto<br />
Put all the ingredients into a blender and<br />
blend into a fine pesto.<br />
Serving<br />
Using a serving ring, place the pepper<br />
ragout on the plates. Lay two slices of<br />
saddle of lamb on top and drizzle with<br />
mint pesto. Pour the sauce over these and<br />
use a piping bag to pipe the bean purée<br />
onto this in a creative pattern. Add the<br />
paprika emulsion. Position the coated<br />
lamb ragout and garnish with cornflowers.<br />
Place the potato rings, pipe on small dots<br />
of bean purée, and decorate with nasturtium<br />
leaves and flowers, and shiso cress.<br />
Guten Appetit,<br />
as we say in Germany!<br />
Maximilian Moser<br />
With great care and attention to detail, the team working with 36-year-old chef<br />
Maximilian Moser presents seasonally changing menus bearing melodious names.<br />
The Guide Michelin has rewarded the work of Maximilian Moser and his<br />
team with a prestigious Michelin star <strong>–</strong> for eight consecutive years. »My special<br />
thanks go to our dedicated team, who have defied the odds in a difficult year,«<br />
says Moser who, as Culinary Director, is now the primary point of contact for<br />
all culinary issues at the Hotel Vier Jahreszeiten Strenberg. »I’ve been in the<br />
business for almost 10 years, and I couldn’t imagine a better place to try out all<br />
my ideas and visions for creative modern cuisine,« says the Munich-born chef.<br />
www.aubergine-starnberg.de<br />
© Hotel Vier Jahreszeiten Starnberg