Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Curd cheese dumplings with stewed plums
A sweet temptation from Viennese cuisine – these curd cheese dumplings with warm plum sauce are the perfect combination of creamy, fruity and crispy!
Cooking time: 30 minutes
Ingredients for the dumplings
| Ingredients (4 servings) | ||
|---|---|---|
| 30 | g | Butter |
| 500 | g | Curd cheese |
| 140 | g | Crumbs |
| 2 | piece(s) | Eggs |
| 1 | pinch | Salt |
| 1 | tablespoon(s) | Vanilla sugar |
| Lemon zest to taste | ||
| Some breadcrumbs to sprinkle on the base | ||
Ingredients for the sweet butter crumbs
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | Butter |
| 250 | g | Breadcrumbs |
| 30 | g | Sugar |
| 1 | tablespoon(s) | Vanilla sugar |
| Powdered sugar | ||
Preparations
- Melt the butter and mix it with the curd cheese, breadcrumbs, eggs, salt, lemon zest and vanilla sugar in a mixing bowl. Leave to rest briefly. Sprinkle a surface with breadcrumbs. With slightly wet hands, form dumplings and place them on the breadcrumbs.
- When all the dumplings have been formed, place them in salted water and bring to a boil, then reduce the heat a little, put the lid on and cook for 10 to 15 minutes.
- For the crumb coating, melt the butter in a pan, add the breadcrumbs and toast them until brown. When the breadcrumbs are ready, remove from the heat and mix in the sugar. Roll the dumplings in the breadcrumb coating, then place on plates and finally dust with powdered sugar.
Ingredients for the plum roaster
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | Plums |
| 1 | dash | Red wine |
| 1 | tablespoon(s) | Vanilla sugar |
| 1 | piece(s) | Cinnamon stick |
| 1 | pinch | Clove powder |
| 4 | tablespoon(s) | Sugar |
Preparing the Zwetschgenröster
- Quarter the plums, remove the pits and place in a saucepan. Add a dash of water and red wine and bring to a boil. Add the vanilla sugar, cinnamon stick, ground cloves and sugar. Simmer for about 15 to 20 minutes until soft.
Wine tip
Medium golden yellow with silver reflections, and a fine, persistent mousse. Ripe apple fruit with subtle nutty undertones, delicate blossom honey and candied orange zest...
Langenlois, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
