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1.
WILD
SALMON SANDWICH
Method 1. Cook lobsters, get meat out of shell, set aside. 2. Cut lobsters meat in little squares. 3. Put sliced salmon on ice-cold plate, season with salt & pepper, lemon/lime juice and olive oil (if possible should be warm). 4. Season lobster with cut basil, lime, olive oil, salt & pepper. 5. Put lobster tartar in between the salmon slices. |
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2. FILLET OF SOLE ON TWO SAUCES
| By
Reinhard
Gerer Ingredients: fillet of sole fish stock champagne butter red wine salt & pepper olive oil |
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Method 1. Cut fillet out of sole, set aside. 2. The sauces are champagne, red wine and butter sauce. |
3. SALZBURGER NOCKERL
By Reinhard Gerer
Ingredients 30 g butter 3 eggs (separated) 50 g powder sugar vanilla sugar Method 1. Beat butter and add egg yolks one at a time. 2. Beat egg whites with powder sugar. 3. Mix gently together and fill dough gently in a buttered fire-restitant bowl. 4. Preheat oven to 180°C and let it sit approximately for 8 minutes till golden brown. 5. Serve immediately and sprinkle it with powder sugar. |
