Fried brook trout filet with turmeric sauce Ingredients: 5 pcs brook trout filet 50 g bread crumbs 50 g butter Lemon, salt and ground pepper, juice from one lemon Preparation: Debone trout filets, season with lemon juice, salt and pepper, coat with bread crumbs and fry on both sides in olive oil. Turmeric sauce Cuisine 2nd course Creamy red beet ri sotto wi th fresh goat ch eese and brook trout filet fried in clarified butter Ingredients: Approx. 50 g onions Approx. 10 g butter 1 clove garlic 1 tbsp turmeric White wine 1/8 l fish stock 1/8 l whipping cream Cornstarch to thicken the sauce if needed Preparation: Finely chop the onion, glaze in butter, add pressed garlic, stir in turmeric, pour in white wine and fish stock. Add whipping cream and reduce. Mix and thicken with cornstarch if needed. Risotto Ingredients: 500 g risotto 750 ml veal or poultry stock 200 ml red beet juice 100 g Parmesan cheese 1 cup fresh goat cheese (Sennerei Zillertal/hay milk product) Olive oil Onion White wine Bay leaves Salt, ground white pepper, grated nutmeg 1 clove garlic - finely chopped Preparation: Sauté olive oil, onion and risotto, then season to taste with the spices and deglaze with white wine. Continue pouring in the stock and let it reduce until the risotto is firm to the bite. Let it cool down. When finishing the risotto, heat a little of the veal stock and red beet juice, add to the risotto, let it boil down and serve with Parmesan/fresh goat cheese and cold butter. Suggestion: Before serving, garnish with fresh herbs, grated orange peel and lemon thyme. GARANTIERT GENTECHNIKFREI * Frische Gräser, Kräuter und Heu. Das schmeckt man. Auf Österreichs Wiesen und Almen wachsen durchschnittlich 30 bis 50 verschiedene Arten von Gräsern und Kräutern. Das schmeckt unseren Kühen und in weiterer Folge auch uns. Unsere Heumilch-Kühe bekommen garantiert keine gärenden Futtermittel. Denn je natürlicher und frischer das Futter, desto reiner schmeckt die Milch. Deshalb garantieren alle Heumilchprodukte allerhöchste Qualität und besten Geschmack. Mehr Infos auf www.diereinstemilch.at Europäischer Landwirtschafts fonds für die Entwicklung des ländlichen Raums: Hier investiert Europa in die ländlichen Gebiete. Cuisine MIT UNTERSTÜTZUNG VON BUND UND EUROPÄISCHER UNION Eine abwechslungsreiche und ausgewogene Ernährung und eine gesunde Lebensweise sind wichtig. 64 65 * Laut Definition des Österreichischen Lebensmittelkodex für gentechnikfrei erzeugte Lebensmittel.
Polenta Serves 5 66 Cuisine 3rd course Stirred Alpine ch eese polenta on a base of bacon beans, wi th a spicy glaze and pink roasted sh eep‘s back from th e Tux region Ingredients: 80 g Alpine cheese (hay milk, ripened 6 months) 1 l milk 1 l water/poultry stock or vegetable stock 1 pinch of salt 2 tbsps oil (olive oil) 120 g yellow polenta, medium fine Add: 2 tbsps butter (alpine dairy butter/hay milk) Boil the water/poultry stock or vegetable stock and milk in a tall pot, add salt and olive oil. Slowly stir in the polenta with a whisk to prevent it from forming lumps. Then slowly boil the mixture, stirring occasionally. The polenta has to loosen from the bottom of the pot. Finally stir in the cold butter and Alpine cheese and serve. Cooking time: about 20-30 minutes Serving suggestion: Flavour with fresh herbs, such as thyme, rosemary or parsley. Suggestions and recommendations: The cooked polenta can easily be pressed into lightly oiled pans (loaf pan, ribbed pan, dariole mold) and chilled. Then flip, cut into fairly big slices, sprinkle with Parmesan and liquefied butter, briefly bake in oven. For extra flavour, you can add a sprig of rosemary during the last minutes of cooking or mix cheese (cheese cubes) into the polenta. Some stores carry pre-cooked polenta flour with a cooking time of about 5 minutes. The polenta can be served as an accompaniment to all meat dishes, or as a vegetarian main dish with sautéd mushrooms (chanterelles/porcini) or with savoury Alpine cheese sprinkled over the warm polenta. Saddle of lamb filet in a zucchini puff pastry Serves 5 Ingredients: 5 filets of saddle of lamb á 140 g 5 small zucchini 2 pieces pork caul 140 g minced poultry meat (chicken breast, turkey) 140 g cream 400 g puff pastry dough Salt, pepper, thyme, garlic Preparation: Season the saddle of lamb filets, fry on both sides in butter and chill. Prepare stuffing from the minced poultry meat and cream, season and press through a hair sieve. Cut the zucchini lengthwise into thin strips and briefly fry them in the butter. Roll out the puff pastry dough to a width of about 2-3 mm, cover with the pork caul, place a thin layer of stuffing on top, then zucchini and more stuffing. Now add the meat on top, coat the edges of the puff pastry dough with egg and roll in the meat. Bake in the oven for 14 minutes at 230 °C and then let stand for about 10 minutes at 60 °C. Lamb gravy Ingredients for 1 l gravy: 2 cl olive oil 1 handful of roasting vegetables (carrots, leeks, celeriac, onions) 1 tsp sugar 1 whole clove of garlic 1 sprig each of thyme, rosemary, hyssop and sage 1 l red wine 2 l game stock, gel removed 1 tbsp starch Sea salt, pepper Preparation: Roast the onions, carrots, leeks and celery in olive oil with a clove of garlic that has been split in the centre. Make sure that the garlic doesn‘t get too dark; if it discolours too much, it will turn bitter. Caramelise with the sugar and deglaze with red wine, then reduce. Add game stock and herbs. Season with sea salt and pepper, boil, and let it simmer on low heat for 1/2 hour. During the cooking process, skim off the foam and fat several times, then strain the gravy through a sieve, mix some of the starch with red wine and thicken the gravy. Cuisine 67