Delicious recipes from the Capital of Culinary Delights

Deer topped with a muesli crust and celery cream

 

Ingredients (4 persons):
400 g saddle of deer without bones ,
2 egg yolks, 100 g chunky muesli,
50 g butter, 1 tsp. ground juniper, salt, pepper, butter, black nuts, walnut oil, 2 tsp. bread crumbs, 200g chanterelles

Ingredients for the celery cream
500 g celery, butter, 1/4 l cream, salt, pepper

Preparation (40 Min.):
Season the saddle of deer with salt, pepper and ground juniper. Sear it in a mixture of oil and butter. Take it off the stove and put it into the oven, 6 mins and 120°C.

For the muesli crust whisk the butter foamy and add the muesli, two egg yolks and breadcrumbs. Spread this mixture on the saddle of deer and scallop it until it gets crispy and brownish.

For the celery cream cut the root in small pieces. Let them sweat in butter, add cream and let it stew until it's nice and soft. Then puree it and finish off with seasoning.

Toss the chanterelle and the black nuts in hot butter, season it with salt and pepper.

Put everything nicely composed on a plate and serve it hot!

Braised pumpkin (Muskatkürbis) with citrus fruits, ginger and filet of char

 

Ingredients for 4 persons:
300g pumpkin (Muskatkürbis)
1 orange
1 ginger cut in slices
4 filets of char
2 spoons of lemon juice, 1 spoon of sugar, salt, pepper, aluminium foil

Preparation (30 minutes):
Clean the pumpkin and cut it into four pieces. Peel and fillet the orange. Put the pumpkin and the orange on the foil, season it with slices of ginger, salt, suger and lemon juice. Seal the foil and cook it for 25min at 150°C in the oven.

5 min before the pumpkin is ready, season the filets of char with salt and pepper. Heat butter in a pan. Put the filets of char with the skin on top into the hot butter and roast it. Peel the skin off the char and keep it warm.

Open the foil with the pumpkin and serve it together with the char on a plate.

Filet of Beef with marinade of spices

 

Ingredients for 4 persons:
400g filet of beef
2 carrots, 2 pears, 3 spoons brown sugar, rowan berries
Waltnut oil, Madeira (wine)

Marinade of spices:
1l red wine
3 pieces star-anise
2 spoons sugar, 1 spoon juniper berries, zests of orange, 1 cinnamon stick

Preparation (24 hours):
Mix all ingredients for the marinade and cook it, then let it cool.
Put the filet of beef into the marinade, cover it and let it rest for 24 hours.

Cut the filet in very thin slices, season it with walnut oil and warm marinade.

Let the sugar caramelise, toss the cut pears in the sugar. Boil the cut carrots, add them to the pears and toss again. Deglaze with Madeira wine.

Serve the slices of filets on the warm salad, garnish with rowan berries.