Festive menu from Johann Lafer

Festive menu from Johann Lafer

He is one of the most famous chefs in the German-speaking countries. In his restaurant at the Stromburg he delights his guests with fine, imaginative culinary art. On television and in his many books he grants passionate amateur chefs insight into the “haute cuisine”. Especially for Mountain Force starred chef Johann Lafer has assembled a wonderful, festive menu from a salmon tartare, a deer in a strudel dough and for dessert a beautiful gingerbread cream. Enjoy cooking!

 

Salmon tartar with crème fraîche on black salsify rösti

Ingredients for 4-6 portions:

150 g smoked salmon

150 g fresh salmon fillet, no skin or bones
2 tbsp chopped dill
Juice of ½ a lime
2 tbsp olive oil
Salt and pepper
400 g black salsify
1 egg yolk
2 tsp cornflour
50 g clarified butter
100 g crème fraîche
Cress, mixed herbs (e.g. dill, chervil, tarragon) and lettuce tips to garnish.

1.)    Dice the smoked and fresh salmon as finely as possible and mix with the chopped dill, lime juice and oil. Season the tartar with salt and pepper.

2.)    Thoroughly wash, then peel and coarsely grate the black salsify. Mix the black salsify with the egg yolk and cornflour. Season with salt and pepper.

3.)    Divide the black salsify mass into 12 small portions and fry in hot clarified butter until you have golden brown, crunchy rösti.

4.)    Fill a small ring ¾ full with salmon tartar. Smooth some crème fraîche on top and remove ring. Produce another 11 “little towers” in the same way.

5.)    Place each one of these little towers on a rösti. Dress the cress, herbs and salad tips with a little oil and lemon juice and garnish the salmon tartar.

 ©Johann Lafer

Venison wrapped in strudel pastry on creamed kohlrabi with cranberry sauce

Ingredients:

400 g kohlrabi
50 g butter
2 tsp flour
50 ml white wine
50 ml chicken stock
100 ml cream
2 tbsp chopped parsley
700 g saddle of venison fillet with no skin and tendons
1 tbsp clarified butter
12 bacon rashers
2 Strudel pastry sheets, approx. 30 x 40 cm large
75 g melted butter
300 ml game stock
50 ml Madeira
1 tbsp aged balsamic vinegar
2 tbsp cranberry jam
50 g cold butter

 

1.)        Peel the kohlrabi and dice into small cubes. Cook in boiling salted water for roughly 6 minutes. Then drain. Peel the shallots, dice finely and sauté lightly in the melted butter. Add the kohlrabi, braise briefly then sprinkle everything with flour, deglaze with wine and add the chicken stock and cream.

Let it boil for a while, then season well with salt and pepper, mix in the chopped parsley and keep warm.

2.)        Preheat the oven to 180°C. Season the saddle of venison with salt and pepper and sear all over in the hot clarified butter. Lie the bacon rashers next to each other, place the fillet on top of them and wrap it up. Brush one strudel pastry sheet with butter and cover with the second pastry sheet. Place the saddle of venison fillet on it and turn it to the right, place the strudel on a baking tray lined with baking paper and brush with the remaining butter. Back the strudel in the oven for roughly 15 minutes.

3.)        In the meantime, boil the game stock with the Madeira and let it reduce to 100 ml. Add the balsamic vinegar and cranberry jam. Taste the sauce and bind with butter. Cut the strudel into pieces and arrange with the sauce and kohlrabi.

©Johann Lafer

 

Lebkuchen cream with marinated rum fruits

Recipe for 4 people:

2 leaves of gelatine
300 ml cream
1 tbsp Lebkuchen spices
100 g sugar
400 g mixed fruits (e.g. blueberries, blackcurrants, blackberries, plums, oranges, etc.)
200 ml freshly squeezed orange juice
2 tbsp honey
Pulp from 1 vanilla pod
50 ml rum

 

1.)        Soak the gelatine in cold water for 5 minutes. Boil the cream with the Lebkuchen spices. Caramelise the sugar in a saucepan until light brown. Then deglaze with the hot Lebkuchen cream. Remove the pan from the hob and stir until the sugar has dissolved. Squeeze the gelatine and dissolve in the cream.

2.)        Place the glasses on an egg box so that they are standing at an angle. Pour the Lebkuchen cream into the glasses and leave them to set in the fridge for 2 hours.

3.)        In the meantime, fillet the oranges, cut the plums into slices, wash the berries. Place everything in a bowl together. Bring the orange juice with honey and vanilla pulp to the boil at a medium heat and reduce to roughly a third. Add the rum to the syrup and pour over the fruits in the bowl and leave to marinate.

4.)        Take the glasses from the fridge, fill with the marinated rum fruits and serve sprinkled with icing sugar.

 ©Johann Lafer