GourmetHealth and well-being
If Andreas Herbst discloses one of his great recipes, you should not hesitate to try it yourself and impress with a little gourmet cuisine at home. Today you can find:
(Hermann Hasenauer Fishery
) briefly pickled with dried parsley, fermented Marchfelder asparagus in salt varnishes, roasted and reduced char fond with tomato water & Leoganger buttermilk, braised white leek cream, buckwheat crisp, dill oil, parsley oil
- Schwarzleo char fillets
Pickle char fillets for about 5 hours. Then wash well and pat dry.
Roll the finished pickled char with dried parsley powder and shock frost.
Cut as semi-frozen.
- 200 g asparagus, white
- 800 ml drinking water
- 30 g of primal salt (rock salt)
- 1 slice Amalfi lemon
Wash the asparagus well. Set the desired preserving jar on the scale and then stack the asparagus bars with the head upwards closely into the jars. Then cover with water. Measure the total weight of the asparagus to the water, take 3% of the mass of uniodized salt and stir it with the water until it dissolves. Add the slice of lemon.
Then drain the water over the asparagus.
Do not seal the glass in an airtight manner, allowing the fermentation gases to escape. Now ferment the asparagus at 21°C for 2 weeks.
- 600 g leek (Stechaubauer)
- 5 g natural salt
- 200 g crème fraîche
- 10 g leaf gelatine
Cook the leek (white only) with salt in a vacuum at 95 °C (about 2 hours). Mix with the crème fraîche and add the dissolved gelatine. Fill in the Paco Jet cup and pacotize before serving.
- 220 ml reduced fish stock
- 380 ml Leoganger buttermilk
- 130 ml tomato water
- 6 g natural salt
- 300 g organic buckwheat
- 1 litre of drinking water
- 8 g natural salt
Soak the buckwheat in plenty of water and dry overnight. Pop at 210 °C and season with the natural salt
We wish you great success, a lot of joy in cooking and most of all a good appetite!