Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Innviertler G'hackknödel with warm coleslaw
The recipe is a little elaborate, but the result is a classic Upper Austrian delight - which is almost impossible to order anywhere else!
For the potato dough
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | Potatoes, floury |
| 250 | g | Flour type 480, coarse (+ a little more flour to flour the work surface) |
| 60 | g | Semolina |
| 1 | Egg | |
| 1 | Egg yolk | |
| some | Nutmeg | |
| some | Salt | |
| some | Pepper | |
For the filling
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | Juicy pork from the neck, belly or shoulder |
| 1 | l | Vegetable stock (from onion, carrot, celeriac etc.) |
| 1 | Onion, finely chopped | |
| 1 | tablespoon(s) | Butter |
| 2 | twig(s) | Marjoram |
| 5 | twig(s) | Parsley |
| 3 | tablespoon(s) | Butter |
| some | Salt | |
| some | Pepper | |
For the coleslaw
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Pointed cabbage | |
| 1 | teaspoon(s) | Caraway, whole |
| 1 | Small onion, chopped | |
| 50 | g | Pork lard |
| 1 | dash | Apple cider vinegar |
| some | Salt | |
Preparation
- Cook the pork in the salted vegetable stock until tender, about 50 minutes, and leave to cool in the stock overnight.
- To make the dough, boil the potatoes in their skins until soft, peel and press through a potato press while still hot. Knead quickly with the remaining ingredients on a floured board. Shape the dough into a roll, cover and leave to rest at room temperature for approx. 30 minutes.
- Sauté the onion slowly in the butter until soft, about 15 minutes. Coarsely mince (or finely chop) the pork, mix with the onions and chopped herbs, salt and pepper. Season to taste.
- For the coleslaw, finely slice or shred the cabbage. Place in a pan and bring to the boil with a little water, plenty of salt and a teaspoon of caraway seeds and leave to infuse over a very low heat for 10 minutes. Do not cook! Drain the water, add very little water again and bring to the boil. Remove from the heat. Meanwhile, sauté the onion in the lard until lightly browned. Drain the cabbage water, acidify the cabbage with a good dash of vinegar and season to taste. Loosely mix in the onion.
- Roll out the potato dough to a height of 1 centimeter, cut out squares about 10 centimeters in size, fill with the mixture and shape into dumplings with floured hands. Leave the dumplings to stand in hot salted water (or in the water used to cook the meat!) for approx. 15 minutes.
- Place the dumplings on the warm coleslaw, drizzle with a little melted butter and serve.
Falstaff wine tip
Light greenish yellow, silver reflections. Fresh herbal savouriness, tobacco nuances, a hint of fresh apple, white flowers. Medium body, delicate gooseberry, fresh structure,...
Weinviertel, Austria
