RYE, PIKE-PERCH, WHITE RADISH

RYE, PIKE-PERCH, WHITE RADISH

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Ingredients

Bread Dough
500 grams rye flour
150 millilitres lukewarm beer
150 millilitres lukewarm water
20 grams fresh yeast
6 grams cumin
6 grams Salt
Pike-Perch
1 pike-perch
Mustard Seeds
50 grams mustard seeds
300 millilitres apple juice
300 millilitres White Wine
White Vegetables (white radish and turnips)
2 pieces turnips
1 black radish
1 beer radish
100 grams pancetta
1 tablespoon mustard seeds
1 tablespoon black pepper
100 millilitres ethyl
100 grams Butter
200 millilitres radish juice freshly squeezed
Pearl Onion
7 pieces small white pearl onion
4 tablespoons beer
1/2 tablespoon cumin
1/2 tablespoon black pepper
1/2 tablespoon mustard seeds
10 grams pancetta
Salsify Puree
5 pieces salsify
2 tablespoons Butter
Salt
Radish Sud
200 millilitres fresh radish juice
1 tablespoon Butter
1 tablespoon vinegar
Salt
white pepper
  • Medium

Ingredients

  • Bread Dough

  • Pike-Perch

  • Mustard Seeds

  • White Vegetables (white radish and turnips)

  • Pearl Onion

  • Salsify Puree

  • Radish Sud

Directions

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Bread Dough

  1. All ingredients knead about 20 minutes on low heat to form a dough.
  2. Let the dough rise for about 20 minutes in a warm place and then refrigerate.

Pike-Perch (zander)

  1. Filleting the perch, free from the bones and in 50g portion division heavy pieces.
  2. Salts and take in the rolled dough.
  3. Cook for about 5 minutes at 250 ° C.

Mustard Seeds

  1. The mustard seeds soak in cold water 24 hours, rinse and boil down slowly with white wine and apple juice.

White Vegetables (white radish and turnips)

  1. The vegetables equip and cut into desired shapes.
  2. In vacuum bags fill and season with the remaining ingredients.
  3. All vacuuming and at about 90 ° C in a double boiler and cook until tender.
  4. To finish, heat the vegetable in its own juices.

Pearl Onion

  1. Peel the pearl onions and vacuuming with the remaining ingredients and cook soft in a water bath at 90 ° C.
  2. To finish heating only in its own juices.

Salsify Puree

  1. The peel salsify, vacuumed with the butter and the salt. In water and cook at 90 ° C soft, fine mixing and pass.

Radish Sud

  1. Boil radish juice and vinegar, fold in butter and season with salt and white pepper from the mill.

Alain Weissgerber

As a chef, Alain Weissgerber sees it as his mission to open people’s eyes to the richness of Austrian, and more specifically Pannonian cuisine, and he does this by buying everything that others aren’t.

He works very closely with local farmers, planning out the produce to be grown and farmed for that year, never resorting to importation.

Born in France and a self-taught chef, Alain has been living in Austria for the last 25 years, opening his own restaurant at just 23 years old and earning himself Michelin accolade in the process.

Now, at Taubenkobel, and as the purveyor of Pannonian cuisine, Alain is responsible for turning fish from the nearby muddy lake, white asparagus from near their little house in Croatia and wild garlic brought home by their children into the distinctly delicious taste of Pannonia.

“The taste that I want to convey through my dishes is the real taste, not the industry taste. I want the guests to bite into my food and know that they are dining at Taubenkobel.”, he states.

What Alain Weissgerber creates is very specific and extremely pure. He doesn’t overly complicate dishes with more than 10 ingredients, instead he turns his physical surroundings into a taste that cannot be found anywhere else.

Pannonia – an ancient province in Central-Europe – located over the territory of the present-day eastern Austria, western Hungary, northern Croatia, north-western Serbia, northern Slovenia, western Slovakia and northern Bosnia and Herzegovina.

Widely acclaimed amongst culinary opinion makers, the restaurant at Taubenkobel was awarded with two Michelin stars up until the guide in 2009 unfortunately stopped rating in Austria outside Vienna and Salzburg.

Rated 18/20 by Gault and Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years.

Add to this accolade 5* in A la Carte as well as 96 points of 100 in Falstaff – two of the German-speaking countries most respected culinary publications. Latest, Taubenkobel entered San Pellegrino’s list of the world’s best restaurants, currently ranking 89.

Taubenkobel is where the Eselböck-Weissgerber family eat, sleep and work; This is where they have grown up and are bringing their children up; This is not some fancy big city restaurant where you’ll get turned away for not wearing a tie; This is where Converse have previously been a part of the staff uniform and the dishes are served up on locally made clay plates, and it works.

Each element of Taubenkobel complements the other; The image of the lusciously green gardens is intensified by the distinct, warm smell flowing out of the kitchen, whilst the sometimes surprising, yet mouthwatering ingredients take you off on a tour of the local area and into the farms supported by Taubenkobel.

Alain Weissgerber exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at: ambassador@bon-vivant.dk

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