For Wellhotel magazine, Andreas Herbst was asked to reveal some of his kitchen secrets. For those who haven't seen the recipes yet, we would like to present the third recipe: Leoganger Chamois loin.
Peel the salsify, cut into the desired shape. Then stir in some butter (room temperature) with vanilla, salt and lemon zest and vacuum the pieces of salsify with it. Cook at 85 °C for about 8 minutes.
Crispy black salsify
Wash half of salsify well with peel and slice with a mandolin. Bake the finely sliced strips until golden yellow and crispy at 140 °C and add a little salt.
Black salsify-porcini cappelletti
Cook a puree from the salsify leftovers. You need two parts - one part for the cappelletti filling and the other part as a component for serving on the plate.
- Some brown butter
- 1 shallot, brunoise
- 400 g salsify
- 150 g celery cubes
- 2 cloves of garlic
- 400 g milk
- 400 g chicken stock
- Some lemon juice freshly squeezed
- Some sea salt
- Kubeben pepper
In brown butter, sauté the shallots, garlic, celery and the pieces of salsify and peel with some lemon juice. Add the cream, sea salt, Kubeben pepper and the chicken stock, bring to the boil, mix and pass.
- 200 g durum wheat semolina (Wieshofermühle St. Johann i.T.)
- 140 g egg yolks from fresh eggs
- Some salt
- 120 g black salsify cream
- 80 g black salsify brunoise
- 60 g porcini mushrooms roasted and chopped
- 30 g Jo-Topfen curd MeiMuich (RZG-Leogang)
- 10 g of finely grated mountain cheese from the Sinnlehenalm
- Some salt
- Lemon peel
- Kubeben pepper
Knead the durum wheat semolina with the egg yolk and salt in the food processor and then vacuum pack. Chill for at least 3 hours. Roll out, fill and bring to the desired shape.
Filling: Cut the salsify into fine cubes and briefly blanch. Roast the porcini mushrooms and then finely chop. Mix all together (as indicated above) and then fill the pasta pockets. Cook in salt water and glaze with vanilla milk.
- 1 quince
- 350 ml Grüner Veltliner (Weingut Müller, Krustetten)
- Some wild spice mixture finely ground
- 3 slices galangal root
- 100 ml apple juice naturally cloudy (Weingut Müller, Krustetten)
- 50 ml Noilly Prat
- 15 ml quince vinegar (Gölles)
- 350 g quince cubes
- 200 ml quince stock
- 50 g granulated sugar
- 3 g pectin NH Nappage
Wash and peel the quince and cut into fine cubes. Using the leftovers and peel, create a stock together with the ingredients indicated above. Then pass and boil until soft with the quince cubes. Finally, mix the crystal sugar with the pectin and stir into the compote. Bring to the boil, then immediately cool on ice.
- 40 Aronia berries (black appleberry)
- 50 ml Grüner Veltliner (Weingut Müller, Krustetten)
- 50 ml Leogang spring water
- 5 g granulated sugar
- Some bitter almond extract
Boil the spring water, white wine, sugar and bitter almond extract. Wash the Aronia berries and bring them to the boil in the stock and then fill them hot in preserving jars, seal them and allow to cool at room temperature.
- 1 shallot
- 1 galangal root
- Some wild spice mixture
- Brown butter
- red wine reduction
- fruit juice reduction
- Reduced game jus
Fry the shallots in brown butter and sweat the galangal root. Dust with a little game spice mixture, dissolve with the reductions and reduce the whole by half. Now pour in with the reduced game jus and cook down.
- 6 g Kubeben Pepper
- 6 g black pepper
- 12 g juniper berries
- 1 pc. Nepalese cardamom
- 5 g caraway, whole
- 20 g of coriander, whole
Roast the spices briefly in the pan and coarsely grind in the thermomix.
Vacuum the chamois loin and cook at 56 °C for 35 minutes, then turn in the spice mixture and sear briefly in clarified butter.
We wish you good luck and a good appetite!