Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Fillet Wellington of Easter ham
Ham in bread dough with a difference; wrapped in savoy cabbage leaves and mushroom duxelles and then wrapped in puff pastry, it comes across as more airy.
Preparation time: 1 hour
Difficulty level: 3 out of 5
Ingredients
| Ingredients (6 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | Butter |
| 3 | Shallots, finely chopped | |
| 350 | g | Brown mushrooms |
| 1 | dash | Madeira |
| 1/2 | bunch | Flat-leaf parsley, finely chopped |
| Grated zest of 1/2 lemon | ||
| 1 | Small savoy cabbage | |
| 1-1 1/2 | kg | Smoked loin, cooked |
| 400 | g | Butter puff pastry |
| 2 | Yolks, whisked, for coating | |
| Black pepper, freshly ground | ||
| Salt | ||
Preparation
- Heat the butter in a pan and sauté the shallots until translucent. Finely chop the mushrooms in a food processor, add and fry until the liquid has evaporated. Deglaze with the Madeira and allow to evaporate over a high heat. Stir in the parsley and lemon zest, season with salt and pepper and leave the mixture to cool.
- Heat salted water in a wide pan, carefully remove the leaves from the savoy cabbage whole and blanch briefly. Remove the savoy cabbage leaves from the water and rinse in cold water.
- Preheat the oven to 180 °C fan oven. Cut the thick ribs from the savoy cabbage and overlap the leaves so that the entire ham can be wrapped in them. Spread the mushroom mixture evenly over the savoy cabbage leaves, place the ham in the middle and wrap up.
- Place the puff pastry sheets next to each other and wrap the ham in them. Put the leftover dough to one side for garnishing. Brush the edges with egg yolk and press together firmly. Place on a baking tray lined with baking paper. Mix the remaining egg yolk with 1 to 2 tablespoons of water and brush the dough with it. Cover with the remaining strips of pastry and spread again.
- Bake in the preheated oven for approx. 20 minutes. Leave to rest for 10 minutes before cutting.
The Falstaff product tip
Dormayer butcher's shop, near Langenzersdorf
The Dormayer butcher's specialises in the traditional production of high-quality regional foods. Whether it's smoked pork loin, Osterkrainer or other delicacies from Weinviertel straw pigs, you'll find everything you need for your Easter snack at your butcher's shop Dormayer in Langenzersdorf near Vienna.
dormayer.at
