- Timballino of smoke trout in chive yoghurt, watercress and tender parsley
- Sea bass marinated with root vegetables
- Basil-pea pasta with fresh crayfish from the river Drau
- Pikeperch Szeged style with lemon lentils, juniper gnocchi and yellow pepper
Timballino of smoke trout in chive yoghurt, watercress and tender parsley
Ingredients for 4 people
lay cling-film into about 10 timballino moulds (height: 5 cm, diameter: 3.5 cm).
Smoked trout parfait
1 trout fillet (approx. 120 – 130 g), smoked
⅛ l water
⅛ l white wine (Riesling)
salt, a little sugar, white pepper
2½ leaves of gelatine, soaked in cold water
100 ml cream
1 handful of parsley leaves
salt, a little sugar
1 pinch of honey
200 ml plain olive oil
1 tbsp. pine kernels, lightly roasted
¼ l natural yoghurt with 3.6%
salt, sugar, a little lemon juice
1 tbsp. chives, finely chopped
approx. 100 g fresh watercress
white balsamic vinegar
salt and sugar
To make the parfait, remove the skin from the smoked trout and add to the mixer with a little salt, pepper and sugar, ⅛ l white wine, ⅛ l water and mix finely. Soak 2½ leaves of gelatine, squeeze thoroughly, melt and allow to flow into the mass. Place in the refrigerator for about 5 – 10 minutes. Beat 100 ml of cream semi-stiff and stir carefully into the fish mass. Place in the timballino moulds and refrigerate well for 3 – 4 hours.
For the pesto, mix the parsley leaves with a little sale, sugar, honey, olive oil and pine kernels into a creamy pesto.
For the chive yoghurt, mix all the ingredients together and place in the refrigerator.
Wash and dry the watercress. Mix the ingredients for the marinade and lay the watercress in it.
Spread the chive yoghurt in the middle of the plate with a spoon. Tip out the parfait and also arrange in the middle of the plate. Pour the fresh, mildly marinated watercress liberally over the parfait. Sweep the pesto over the plate. ______________________________________________________
Sea bass marinated with root vegetables and honey-fennel mousse with rocket and apple
Ingredients for 4 people
400 g sea bass fillet, scaled, boned and deskinned
Rocket and apple
100 g washed rocket
1 Boskop apple of the finest quality
salt, sugar, olive oil, lemon juice
⅛ l plain oil
⅛ l olive oil
1 tbsp. each of carrots and celery, finely diced
1 bay leaf, 2 cloves
1 tsp. lemon peel, in fine strips
1 pinch each of salt and sugar, 5 – 6 green peppercorns
1 fennel head, cut small
salt, sugar, lemon juice
2 cl Pernod
1 tbsp. sour cream, honey
For the pickle, only moderately heat the oil (approx. 50°C). Add the vegetables and herbs and allow to steep for several minutes. Pour the still lukewarm liquid over the sea bass fillet and leave to cool. The fish should be completely covered by the pickle and be frequently turned. In doing so, always place the vegetables on top of the fillet. Cover and place in the fridge overnight.
For the fennel mousse, cook the fennel in water with a little salt, sugar and lemon juice until soft, then blend to a thick paste in the mixer. Leave to cool. Season with a pinch of sale, a little honey, white pepper, a shot of Pernod and 1 tbsp. sour cream and place in the refrigerator.
Before serving, cut the pickled fillet into thin slices and arrange around the plate. Place a little of the pickle and the diced vegetables on the fish. Also distribute the fennel mousse around the plate with a small spoon or a spray bottle.
For the rocket salad, cut the apple into fine strips and mix with the rocket. Marinate with salt, sugar, lemon and olive oil just before serving. Place the salad in the middle of the plate.
Basil-pea pasta with fresh crayfish from the river Drau
Ingredients for 4 – 5 people
15 fresh Drau crayfish
2 tbsp. olive oil
Drau crayfish carcasses
50 g butter
2 – 4 cl Cognac
2 peeled carrots, cut small
2 bay leaves, 1 sprig of rosemary
2 tsp. honey
½ tbsp. tomato puree
For the pasta: pasta dough (approx. 400 g)
330 g plain flour, type 480
2 tbsp. olive oil
if necessary: 1 tbsp. water
250 g peas, fresh or frozen
approx. 50 ml cream
2 tbsp. mascarpone
1 tbsp. sour cream
salt, pepper, sugar
2 tbsp. basil, chopped small
200 ml crayfish stock
50 ml milk
50 ml cream
2 cl Cognac, salt, pepper
approx. ½ tbsp. white roux to bind
50 g peas
4 – 5 washed radishes, quartered
fresh garden or wild herbs (nettle, cress, sorrel)
1 tbsp. melted butter
For the pasta dough, mix the eggs, olive oil and salt in a bowl. Gradually sieve the flour into the bowl and knead until the dough drops from the edge of the bowl and your hands. If necessary, add a little water. The pasta dough must be nice and smooth, firm and tender. Form into balls, wrap in cling-film and place in the refrigerator for 60 minutes. It can then be processed into any kind of pasta required.
Place the river crayfish into boiling salt water for about 2 minutes. Remove, quench in cold water, break out the claws and tails.
For the crayfish stock, roast the carcasses in olive oil until brown. Add carrots, bay leaves, sprig of rosemary and butter, roast briefly, extinguish with Cognac and pour over, topping up with water. Season with a little salt, pepper, honey and tomato puree. Reduce for about 1 hour and pour through a fine sieve.
For the filling, thaw the peas, mix with cream until fine and pass through a sieve. Stir the pea puree with Mascarpone and sour cream and season to taste with salt, pepper, sugar and finely chopped basil.
Roll out the dough into wafer-thin sheets with the pasta machine and lay on a floured work surface. Brush half of the pasta sheets with beaten egg and place 1 tsp. of the filling on the sheet at intervals of about 3 – 4 cm. Lay the remaining dough sheets over the top, press together around the filling and cut into squares. Cook in boiling salt water for 2 minutes.
For the crayfish sauce, bring the crayfish stock, milk, cream, roux and Cognac to the boil, season with salt and pepper and mix well.
Heat the crayfish tails and the claw meat in a little crayfish sauce. Toss the basil-pea pasta in olive oil and melted butter and arrange on pre-warmed plates. Place the crayfish on top. Garnish with warm peas and radishes and drizzle with foamed crayfish sauce.
Pikeperch Szeged style with lemon lentils, juniper gnocchi and yellow pepper
Ingredients for 4 people
approx. 500 g pikeperch fillet
salt, pepper, lemon, olive oil
2 tbsp. light lentils, 2 tbsp. dark lentils
a little oil, 10 g bacon strips, 10 g chopped onion
lemon, salt, pepper
½ tbsp. margarine
250 g floury potato, blended
80 g flour, 25 g soft butter, 1 egg
50 ml cream
4 mashed juniper berries
salt, pepper, nutmeg
Flour for the work surface
200 g sauerkraut
1 tbsp. onion, finely chopped, 2 tbsp. butter, ½ tbsp. sweet pepper powder
¼ l beef stock, 2 – 3 halved juniper berries
1 tsp. lemon zest, 2 bay leaves
1 large yellow pepper, halved, cored
250 ml water
50 ml milk, 50 ml cream
salt, sugar, pepper
½ clove of garlic, fresh lemon thyme
For the sauerkraut, sweat the onion in butter and stir in the paprika powder. Add stock, juniper berries, lemon zest and bay leaf. Stir into the sauerkraut, cover and leave to steam for about 15 minutes. Season with sugar and salt.
For the gnocchi, place potatoes, flour, butter and egg in a bowl and season with salt and nutmeg. Mix to a firm dough. Form 2 finger-thick rolls on a floured work surface and cut into 4 – 5 cm slices. Press into shape lightly with a fork and place in the refrigerator on a floured tray.
Cook the lentils separately in salt water until soft and remove. Sweat the bacon, onion and a little lemon peel in the oil in that order. Add the lentils and season with salt and pepper. Add ½ tbsp. of margarine.
Cut the yellow pepper into small pieces and cook in the water until soft. Add milk, cream and garlic and mix until fine. Strain through a sieve, season with salt, sugar and pepper and beat until foamy before serving.
Cook the gnocchi in boiling salt water for about 3 – 4 minutes. As soon as they float to the surface, they are ready. Stir in cream seasoned with salt, pepper and juniper berries for 2 minutes.
Cut the pikeperch fillet into pieces and season with salt, pepper and lemon. Fry on both sides in olive oil and finish off slowly on the edge of the hotplate depending on the thickness.
Place the sauerkraut in the middle of the plates and surround with juniper gnocchi and lentils. Place pieces of pikeperch on the sauerkraut and surround with mixed pepper foam. Garnish with lemon thyme.
Die Bärenküche - Das Beste von Josef und Josef Trippolt
by Silvia Trippolt-Maderbacher & Josef Trippolt jun.
Photographs by Ernst Peter Prokop
© 2010 by Carinthia Verlag in der Verlagsgruppe Syria GmbH & Co KG