GourmetFrom the region
The innovative young kitchen team around Andreas Herbst works in our Riederalm gourmet kitchen - quality and freshness are our top priority, so the food from the region is processed respectfully.
Carefully selected by local suppliers and farmers from Leogang, partly exclusively produced and gently prepared à la minute. Traditional dishes are reinterpreted and presented in a dreamlike way. Even unusual creations find their place with us and have been inspiring our guests for many years. Remembering to keep nature intact and excluding artificial flavours and flavour enhancers is another important principle in our kitchen philosophy. Tastefully delicious meat and fish dishes are one of the focal points of the gourmet workshop. Above all, our dynamic kitchen brigade around Andreas Herbst offers complete gourmet menus to marvel at, enjoy and celebrate.
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 first recipe: Sashimi of Schwarzbach char.
- 150 g sea salt (Sel Guerande)
- 50 g sugar
- 3 g fennel seeds
- 2 g coriander grains
- 2 g mustard grain
- 3 g of pimenton, whole
Roast the spices dry, grind them coarsely and cure the Schwarzbach char fillets for about 1.5 hours. Wash with cold water and pat dry. Portion.
- 40 g ginger, peeled
- 60 g sunflower oil
- 100 ml Hokkaido pumpkin juice
- 32 g sugar
- 20 g Kafir lime leaves
- 20 g ginger oil
- Some lime juice
- 100 ml pumpkin syrup
- 10 ml rice vinegar
- 40 ml Almdudler (Austrian lemonade)
Peel the ginger and mix with the oil. Juice the hokkaido pumpkin, boil with the lime leaves and the sugar and let it steep. Sieve.. Then mix everything together.
- 20 g pearl barley
- 100 g Hokkaido pumpkin
- Some salt, cayenne pepper
- 10 g rice vinegar
- Some lime zest and juice
- Some extra virgin olive oil
Wrap the pumpkin in aluminium foil with a little ginger and sea salt and braise until soft at 160°C for about 35 minutes. Then finely chop and add to the boiled pearl barley. Boil the pearl barley soft in salt water and wash them well. Season to taste with the above ingredients.
- 20 g soy sauce Kikkomann light
- 20 g lime juice
- 20 g rice vinegar
- Coriander, fresh
- Young onion
- 25 g red onion
- 10 g Olio extra vergine di Oliva Patricella 34
- 60 g ponzu marinade
- 0.3 g Agar Agar
Mix the liquids together, mix with the remaining ingredients and allow to steep for 24 hours. Strain, boil up and mix with the agar. Pour onto a silicone mat. Chill. Finely chop the jelly using a mezzaluna.
Cut the red onions into the finest brunoise, then cook them in sunflower oil at a low temperature for about 2 hours at a low level. Chill. Mix the finely chopped ponzu jelly with the olive oil into a vinaigrette.
- 1 black radish
- 10 g Pommery mustard - Moutarde de Meaux
- 20 g rice vinegar
- 5 g sugar
- 15 g sunflower oil
- Salt, lemon zest
Peel the black radish and use a julienne peeler to make spaghetti. Mix the specified ingredients into a marinade and marinate the spaghetti for about 2 hours. Salt and add the lemon peel before serving.
We wish you good luck and a good appetite!