Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Ham in brioche dough with egg-cream-horseradish
Ham and pinze go together wonderfully - so well that we hide a juicy Easter ham in the fluffy brioche.
Preparation time: 5 hours
Difficulty level: 4 out of 5
Photos: Lena Staal
Food styling: Gitte Jakobsen
For the brioche dough
| Ingredients (8 servings) | ||
|---|---|---|
| 500 | g | Flour "tipo 00" (pizza flour) |
| 170 | ml | Milk |
| 5 | g | Dry yeast |
| 2 | Eggs | |
| 2 | tablespoon(s) | Honey |
| Zest of 1 organic orange and 1 organic lemon | ||
| 1 | pinch | Salt |
| 80 | g | Butter |
| 1 | Egg yolk | |
| some | Milk for spreading | |
For the egg and cream horseradish
| Ingredients (8 servings) | ||
|---|---|---|
| 5 | Eggs, boiled | |
| 150 | ml | Sour cream |
| 4 | tablespoon(s) | Horseradish |
| 1/2 | teaspoon(s) | Mustard powder |
| Juice of half a lemon | ||
| Salt and pepper | ||
| 1,5 | kg | Easter or other cooked ham |
Preparation:
- Dissolve the yeast in just lukewarm milk (not too hot!). Place the sifted flour in a large bowl, pour in the milk and yeast and mix well with the dough hook.
- Beat in the eggs, then stir in the honey, zest and salt. Work in the lukewarm, melted butter and knead until the dough is smooth, shiny and elastic.
- Cover with cling film and leave to mature in the fridge for 24-36 hours. Then leave the dough to rise in a warm and dry place, e.g. in a warm room at around 25 °C or in the oven with the light on. Wait until the dough has doubled in volume, about 3-4 hours. Knead well once and leave to rest again for 1 hour.
- Leave the ham to stand for 2 hours in water at around 80 °C. Preheat the oven to 180 °C.
- For the egg and cream horseradish, halve the eggs, remove the yolks and mash them. Finely dice the egg whites. Mix well with the remaining ingredients and chill.
- Roll out the dough on a floured surface until you can wrap it around the ham. Remove the ham from the stock, dry well and wrap in the dough while still warm. Brush with the egg and milk mixture and prick a few times with a fork. Bake for about 40 minutes until the dough is well cooked.
- Allow to cool briefly, slice and serve lukewarm with the egg and cream horseradish.
The Falstaff drink recommendation
Welschriesling Südsteiermark DAC Ried Sernauberg Wetterschütz® IC® Zeit & Ruh 2018 - Weingut Masser
Pale yellow-green, a fine touch of apple underlaid with a little blossom honey and candied orange zest, a hint of lime. Medium body, somewhat restrained, integrated acidity, subtle yellow fruit nuances on the finish.
€ 26,60; masser.cc
