Nature here in Leogang provides us with the most delicious and healthiest ingredients for fine gourmet dishes, and the fancy preparation in our gourmet kitchen does everything to inspire you.
Our JRE Andreas Herbst provides you with cooking tips for a successful preparation of the spring menu that he recommends: as a starter there is poached free-range egg, the main dish consists of the Leoganger Schwarzleo char and as dessert we enjoy Leoganger cheese curd pancakes.
- 4 organic free-range eggs (Schrederbauer farmer Saalfelden)
- Some vinegar
- White wine vinegar
Cook the free-range eggs in a convection machine with 62° steam for 1 hour. Then remove and store in a coffee cup.
Boil up the water with a little vinegar and boil the cooked eggs in it very briefly (about 30 seconds). Next, arrange immediately.
Tip: If you don't have a convection machine or sous vide machine at home, you can also poach the eggs classically. Add salt and white wine vinegar to a bowl of boiling water. Stir the water vigorously with a rubber spatula to form a whirl. Quickly break an egg into the water. Sometimes it is easier to break the egg into a bowl beforehand and then gently pour it into the water. The egg whites wrap around the egg yolks so keep gently stirring.
The cooking time depends on the desired hardness of the egg yolk, usually 3-5 minutes is sufficient. Remove the poached egg with a scoop and transfer to kitchen paper to drain.
- 30 g wild garlic
- 10 g parsley
- 120 g cress
- 5 g roasted pine nuts
- 50 g parmesan
- 120 ml sunflower oil
- 50 ml olive oil
Blanch the garlic and parsley briefly and then mix with the cleaned watercress, roasted pine nuts and parmesan.
Gradually add the sunflower oil and olive oil.
- 700 g Leoganger potatoes, sort AGRIA
- Salt water
- 100 ml Leoganger whole milk
- 100 ml whipped cream 35 %
Peel the potatoes and boil until soft in salted water. Then mix with cream and milk to produce a creamy consistency. If present, the puree can also be filled into an Isi Syhon, loaded with 2 gas capsules and kept warm at about 60°.
- Dry black bread
- Farm butter
- Rock salt
Cut the dry black bread into cubes about 2 cm thick using a slicing machine. Roast these black bread cubes crispy in butter and pat dry on a kitchen roll.
Ideally, this dish would be served in a deep, narrow plate. First spread the pesto at the bottom of the plate and then spread on the potato foam or puree. Add the poached egg to the foam, salt and garnish with the black bread crumbles and marinated watercress leaves.
- 500 g sifted Leoganger spelt wholemeal flour (from Ziefergut)
- 10 g rock salt
- 15 ml olive oil
- 4 organic eggs (from the Schrederbauer farmer in Saalfelden)
- 80 ml soda water
All the ingredients are kneaded together with the kneading hook in the food processor. The dough is then wrapped in cling film and left to cool overnight.
Furthermore, the dough is processed in the pasta machine as you would like it to be.
- 500 g Marchfelder asparagus white
- 250 g Marchfelder asparagus green
- 20 g shallots onion
- 250 ml white wine
- 500 ml of fish stock
- 80 g crème fraîche
- Bay leaves, mustard seeds, juniper berries
- Farm butter
Peel the asparagus and cut into cubes. Place the asparagus peel in a saucepan with bay leaves, mustard seeds and juniper berries and bring to the boil with the fish stock, then leave to steep for about 5 minutes. Then strain and put the stock to the side.
Sauté the asparagus cubes with the finely cut shallots in a little butter, then deglaze them with white wine and let them cook through. Now pour in the fish-asparagus stock and let reduce a bit. Refine with crème-fraîche.
- 200 g wild garlic
- 100 g parsley
- 50 g chives
- Sunflower oil
Wash the garlic and mix thoroughly with the other ingredients and heat.
Put the wild garlic oil to the side until serving.
- 600 g fillets of char
- Farm butter
- Garlic oil
- Rock salt
- Lemon peel
Filet the char and then portion the fillets at about 180 g. Then salt, season with lemon peel and coat with the wild garlic oil. Place the fillets in a deep dish with some butter and seal with clingfilm. Then cook the fillets at 80° for about 15 minutes in an oven. Serve immediately.
Cook the spelt noodles in salt water, then fry in a little olive oil and refine them with a little freshly cut wild garlic. Place the pasta in the middle of the plate. Spread the asparagus ragout over the pasta and then place the mi cuit char on top. Now drizzle some of the garlic oil over it. Decorate with fresh spring herbs.
- 330 ml Leoganger whole milk
- 70 g Leoganger spelt flour
- 2 organic free-range eggs (from Schrederbauer farmer in Saalfelden)
- 15 g fine crystalline sugar
- vanilla pod
- 30 g nut butter
Mix all ingredients, strain and fray in a teflon pan until golden.
- 160 g Leoganger curd
- 45 g of icing sugar
- 33 g egg yolks
- 20 g nut butter
- Orange peel
- Lemon peel
- Vanilla pod
- 80 g whipped cream
Mix all ingredients together except cream. Then add the whipped cream.
- 90 ml Leoganger whole milk
- 20 g crème fraîche
- 30 g eggs, whole
- 10 g fine crystalline sugar
- Vanilla pod
Mix everything together, then pour the royale over the filled pancakes.
- 300 g fresh rhubarb
- 30 g fine crystalline sugar (1)
- 30 g raspberry puree
- 45 g of fine crystalline sugar (2)
- 5 g apple pectin
Peel the rhubarb and cut into cubes, then sugar with 1 sugar and let it steep for about 30 minutes. Then strain the juice and boil with the raspberry puree and mix the 2 sugar with the pectin and add to it.
Bring to a boil, then add the rhubarb and cook until al dente. Finally, pour into the jars and chill.
- 60 ml Leoganger whole milk
- 60 g cream
- 50 g fine crystalline sugar
- 120 g Leoganger cheese curd
- 20 g glucose
- 10 ml lemon juice
- 10 g sour clover
Boil milk, cream, sugar and glucose, fill, stir in the curd, season with lemon juice. Allow to cool. Mix the cold mass with the wood sorrel, pass and freeze in the ice maker.
- 30 ml cream
- 30 g fine crystalline sugar
- 3 g butter
Boil the cream, caramelise the sugar and then add with the cream and cook out. Then mix in the cold butter.
Grease a baking pan with butter, then fill the pancakes with the curd and fold together. Put these into the baking pan and cover with the royale. At 120°, bake the cheese curd pancakes for about 15 minutes.
Brush the caramel sauce onto the plate and spread the rhubarb compote over it. Arrange the hot cheese curd pancakes on top. Decorate with the baiser and torch using a Bunsen burner.
Dress the wood sorrel on an extra plate and serve. If present, garnish with fresh wood sorrel.
We wish you good luck and a good appetite!
Stay tuned - more recipes will follow in more blog posts.