Kochbuch-Kulinarisches-Erbe-der-Alpen-1024-681

Amongst Austrian gourmets, the restaurant “Sicher” in Tainach, Carinthia has been a well-known attraction for many years. However, Michael Sicher’s char caviar is now known well known even beyond Austria’s borders. The Sicher char caviar has found its place in the top gastronomy all over Europe. With the recipes in this book, Sicher clearly proves that he is highly experienced as a fish chef. He has experimented with the different kinds of roe of Austrian fish, so that we can enjoy these culinary highlights.

 

Recipe excerpt from the book “Das kulinarische Erbe der Alpen” (translated from German):

Das Kulinarische Erbe der Alpen – Das Kochbuch (2013), Dominik Flammer, Sylvan Müller, AT Verlag, ISBN 978-3-03800-746-3

 

 

 

 

Recipe excerpt from the book “Das kulinarische Erbe der Alpen” (translated from German):

 

Trout Caviar with Carinthian ‘Kasnudeln’ and Cream-Cucumber

 

For the Kasnudel-dough

  • 250 g flour
  • 1 egg
  • 1 tbsp oil
  • salt
  • lukewarm water

 

For the Kasnudel-filling

  • 150 g potato
  • 80 g sorghum, cooked
  • 250 g curd cheese, 25% fat
  • 1 TL tsp fresh mint, chopped
  • 1 TL tsp fresh chervil, chopped
  • salt and pepper

 

For the Cream-Cucumber

  • 1 garden cucumber
  • 3 tbsp sour cream
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • salt and pepper
  • 4 tbsp butter
  • 4 tbsp breadcrumbs
  • 130 g trout caviar

 

Mix the flour with the egg, salt, oil and enough lukewarm water to form a firm pasta dough and knead. Let the dough rest for at least 1 hour. In the mean time, cook the potatoes in their skins until soft, then peel them and pass them through a potato ricer. Mix the mashed potato with the sorghum, curd cheese, mint and chervil. Season the mixture with salt and pepper then fill into a piping bag.

 

Pass the dough through a pasta roller multiple times, until the dough is a thin sheet. Cut out circles (7cm diameter) and pipe some mixture onto the circles. Place another cut out circle on top and seal well. Cook the Kasnudeln in boiling, salted water for 3-5 minutes.

 

For the cream-cucumber, peel the cucumbers, remove the seeds, then dice into small cubes. Mix with sour cream, lemon juice, olive oil, salt and pepper.

 

Melt the butter in a pan, add the breadcrumbs and toast until golden brown.

Arrange the Kasnudeln and cream-cucumber on a plate, then top with toasted breadcrumbs and the trout caviar.


veröffentlicht am: 16.September