Shooting out of the ground
ANDREAS CAMINADA
S.Pellegrino Sapori Ticino 2015 Edition
SCHAUENSTEIN CASTLE
Schlossgass 77, 7414 Fürstenau
www.schauenstein.ch/
Young venison, celeriac and buckwheat
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Ingredients
500 g haunch of young -venison, boned
Salt, pepper
Clarified butter
100 ml veal jus
Preparation
Remove muscle fibre from venison and season. Melt butter in frying pan. Quickly seize meat on all sides. Roast in oven at 160 °C on circulating air setting till meat thermometer shows core temperature of 45 °C. Remove from oven, rest for about 5 minutes and glaze with veal jus. Finally, sprinkle with dried parsley, pink pepper corns lightly crushed in pestle and mortar and a little fleur de sel.
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Ingredients
½ celeriac
Salt and pepper
20 ml olive oil
10 ml white wine vinegar
Preparation
Using meat slicer, first cut the celeriac into thin slices, then slice these into thin strips. Marinate in salt, pepper, olive oil and white wine vinegar.
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Ingredients
½ celeriac
50 g butter
A little cream
Salt and pepper
Preparation
Peel and dice the celeriac. Simmer in salted water until completely softened, then drain and let steam escape. Finely purée in Moulinette with butter and cream. Place mixture in a pan, season to taste and keep ready for serving.
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Ingredients
100 g mushrooms (ceps,
king oyster mushrooms)
10 g dried mushrooms
100 ml broth
2 g Agar Agar
Salt and pepper
Preparation
Bring broth to boil. Soften the dried mushrooms in it and strain. Add the Agar Agar. Thinly slice fresh mushrooms and spread mixture over them. Dry at 60 °C for 12 hours
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Ingredients
300 g flour
300 g salt
300 ml water
1 celeriac
50 g butter
10 g hazelnuts
Preparation
Knead the flour, salt and water to a thick dough and leave to rest for 1 hour. Roll out ½ cm thick. Pack the celeriac into the dough and bake in oven at 160 °C on the circulating air setting for 1 ½ hours. Remove and allow to cool a little. Break celeriac out of dough and cut into small pieces. Briefly pan-fry in a little brown butter, gently shaking celeriac around in pan, and sprinkle with hazelnuts.
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Ingredients
50 g buckwheat, roasted
250 ml broth
50 g celeriac, finely diced
Salt and pepper
1 g chives, finely chopped
White balsamic vinegar
5 ml olive oil
Preparation
Simmer buckwheat in broth for about 20 minutes and strain. Gently fry the celeriac in a little butter, season and cook till tender. Combine everything and adjust seasoning as required.
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Ingredients
100 g buckwheat flour
30 g cocoa powder
10 g yeast
200 ml beer
7 g malt powder
2 g sugar
Preparation
Combine all ingredients to smooth dough and leave to rise for 30 minutes. Place in spray bottle, squirt little rings into peanut oil at 160 °C, remove when cooked.
