»feine adressen – finest« – Edition Berlin/Potsdam I/2022

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