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Sushi course in the ***** Stock Resort

Sat 1 contribution “A Christmas menu to enjoy”

Zander fillet with pumpkin chutney

Dab 70g pike-perch fillet dry, season, crisp on the skin, turn and aros with a flake of butter and a sprig of thyme.

500 g Hokaido pumpkin (finely diced)
½ cinnamon stick
1 sprig of thyme
1 sprig of rosemary
60 ml of orange juice
100 ml white wine
Salt, pepper, sugar
2 g cornstarch
Sweat the pumpkin in about 50 g of butter and 10 ml of oil and deglaze with orange juice and white wine.
Add the cinnamon, thyme, rosemary, salt, pepper and sugar and season with the starch.

Beef fillet (approx. 120 g each) with herb crust and sweet potato purée

Dab 75g mozzarella and chop finely with 50g feta cheese, 2 tablespoons tomato confekassee, 3 tablespoons panko flour (breadcrumbs), 1 teaspoon garlic oil, 1 teaspoon rosemary, 1 teaspoon thyme chopped, 1 egg, 100 grams whipped butter, 3 tablespoons fine chopped parsley and chives, season with salt and pepper

Sauté the beef filet from all sides, cook for 5 minutes at 170 degrees (hot air) in the oven, then apply a 0.5 cm thick crust and gratinate with the oven grill.

500g sweet potatoes (peeled and chopped)
100 ml of coconut milk
80 ml of cream
40 ml ginger juice
1 teaspoon lemongrass puree
Salt, pepper, sugar
Sauté sweet potatoes in approx. 50 g butter. Simmer cream, coconut milk, ginger juice and lemongrass puree and simmer for about 30 minutes – then add salt, pepper and sugar, puree and season to taste.

Gingerbread soufflé

40 g of butter and butter for the molds
40 g of sugar and sugar for the molds
40 g dark couverture, coarsely chopped
70 g wafer gingerbread or honey gingerbread
30 g of walnut kernels
grated peel of one-quarter lemon (untreated)
2 egg yolks (about 40 g)
20 ml of warm milk
2 egg whites (about 60 g)
1 pinch of salt
Butter out the molds, sprinkle with sugar and chill.
Melt the couverture in a water bath and allow to cool to room temperature.
Grate the gingerbread and mix with the chopped walnuts, froth butter, 4 g sugar and lemon peel until fluffy. Stir each egg yolk into one, adding the couverture last. Pour the heated milk over the gingerbread crumbs.

Beat the egg white with one third of the remaining sugar and salt. Gradually add the remaining sugar, but beat until the protein is solid again. Finally, beat at the highest level for 1 minute until the egg whisk gains volume.

Put the soaked gingerbread crumbs under the butter mixture.
Finally, add 1/3 of the egg whites, then fold in the rest.

Boil the waterbath on the stove.
Put the soufflé mixture into the molds and put them 1/3 in the water bath.
Cook in preheated oven for 20-25 minutes. After removing, let stand briefly, then throw the soufflés on plates.

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Christina Cherry
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