Scallop soup with vanilla and leek:
Ingredients (serves 4):
2 vanilla pods
1 leek
2 sticks celery
3 shallots
2 tbsp butter (+50g butter)
2.5 l fish stock
0.5 l creme fraiche
8 large scallops
100 ml white wine
100 ml Noilly Prat
Salt, cayenne pepper and lemon juice
1. Roughly dice the white part of the leek together with the celery and shallots.Saute in butter with the vanilla pods, then add white wine and Noilly Prat and reduce to a thick consistency. Top up with fish stock and simmer for approx 20 minutes.
2. Add creme fraiche, bring to the boil, mix with the butter and press through a sieve. Season with salt, cayenne pepper and lemon juice.
3. Chop the dark part of the leek finely and blanch. Season the scallops with salt and pepper and saute. Whisk till frothy and serve with leek and scallops.
Crépes suzettes with vanilla saffron sauce:
Ingredients (serves 1):
40 g flour
20 g sugar
25 ml Prosecco
1 egg yolk
50 g butter
50 ml milk
2 eggs
30 ml mineral water
1 tbsp orange liqueur
1 pinch salt
15 g sugar
1 vanilla pod
1 pinch saffron
1. For the sauce, beat the egg yolk together with the sugar, vanilla, Prosecco and saffron strands over a bath of hot water. Then continue beating till cold and creamy in consistency. (If the sauce becomes too thick, dilute with mineral water.)
2. For the batter, blend the flour and milk till smooth.
Add 40 g melted butter, 2 eggs and the salt and sugar.
3. Pour the batter into a frying pan, allow to set briefly, then turn over. Fold the lightly fried crépes twice into a cornet shape.
Larded shoulder of venison with vanilla:
Ingredients:
2 shoulders of venison (approx. 1400 g)
6 vanilla pods
A good 150 g each of onions, carrots and celery
1 bottle ruby port
2 bottles red wine
150 ml Grand Marnier
Approx. 150 ml balsamic vinegar
200 g floury potatoes
70 g shallots
250 g sauerkraut
30 g demerara sugar
30 g cooked bacon
Bay leaf, rosemary, thyme, peppercorns, juniper berries
2 tbsp natural sea salt
Veal stock
1. Rub each of the shoulders with 2 split vanilla pods, season with salt and pepper, dust with a little flour and fry on all sides in a frying pan.
2. Remove meat from pan and saute onions, carrots and celery until transparent. Return meat to pan and place in the oven (approx. 200°C) to brown. Add bay leaf, rosemary, thyme, peppercorns, juniper berries and sea salt and top up with port. Reduce till liquid is absorbed then add more. Repeat until you have the base of a sauce (1/2 bottle port in total).
3. Add 4 more split vanilla pods and top up with red wine, Grand Marnier and balsamic vinegar till the meat is covered. Cover and leave to stew for approx. 3 hours on a low heat until tender.
4. Free meat from bones and remove vanilla pods. Pass the sauce through a sieve and reduce to the desired consistency. Then add the diced potatoes to the pan with the shallots, shredded sauerkraut and demerara sugar, season with salt and pepper and reduce slowly on a low heat. When thickened, add the cooked bacon and finish with veal stock and port. Serve with carrots and horseradish sauce.
|
