Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chestnut Puree with Brussels Sprouts
Creamy, nutty, and irresistibly wintry: Chestnut puree with Brussels sprouts marries delicate sweetness and hearty freshness for elegant seasonal indulgence.
Chestnut puree
| Ingredients | ||
|---|---|---|
| 300 | g | Chestnuts |
| 1 | tablespoon(s) | Onion confit |
| 50 | g | Butter |
| 1 | dl | Poultry stock |
| 80 | ml | Cream |
| Salt | ||
| Pepper | ||
- Put the chestnuts in a small pan, add onion confit and butter and heat. Over medium heat, stir occasionally until the butter melts and the chestnuts are warm.
- Add chicken stock and cream, then blend to a silky puree with a kitchen mixer. Thin with additional stock if needed. Season with salt and pepper, and keep warm until serving.
Brussels sprouts
| Ingredients | ||
|---|---|---|
| 500 | g | Brussels sprouts, cleaned and halved |
| 3 | tablespoon(s) | Olive oil |
| Salt | ||
| Pepper | ||
| 1 | teaspoon(s) | Honey |
- Place cleaned, halved Brussels sprouts in a bowl. Toss with olive oil, salt, pepper, and honey until evenly coated.
- Spread on a baking sheet on a baking tray for even roasting. Bake in a preheated oven at 20–25 minutes until golden and crisp-tender, turning once midway.
- Spoon chestnut puree into bowls and top with the roasted Brussels sprouts.
