Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Mühlviertler Leberschedl
A traditional Austrian recipe, a legend from the Mühlviertel - and only genuinely baked in pork netting!
Cooking time: 2 hours
The recipe feeds 4-6 people, depending on how hungry you are.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Pig net | |
| 2 | Buns (stale) | |
| Some milk for soaking | ||
| 3 | Onions | |
| 3 | Garlic cloves | |
| 2 | tablespoon(s) | Clarified butter |
| 600 | g | Minced pork (preferably belly and shoulder) |
| 200 | g | Pork liver, minced |
| Salt, pepper, freshly ground | ||
| 2 | tablespoon(s) | Parsley, chopped |
| 1 | teaspoon(s) | Marjoram |
| 1 | teaspoon(s) | New spice, ground |
| Egg | ||
| Oil | ||
- Place the pig's net in a bowl and soak in cold running water for about an hour. Cut the bread rolls into flakes and soak in a little milk. Finely chop the onions and garlic and fry in clarified butter over a low heat until golden brown. Mix the meat, liver, roasted onion and crushed bread rolls with the spices and egg.
- Cut the pork net in half, divide the mixture between the two halves, shape into long loaves and fold over the net. Place side by side in a suitable roasting tin coated with oil. Pour a little water into the pan. In a preheated oven at approx. 150 °C Roast for 45 to 50 minutes. With salted potatoes Serve with sauerkraut.
Tip:
Wine tip
Grüner Veltliner Pfarrweingarten 2019
Winery BucheggerVery typical varietal nose with apple and pear, underpinned by fine peppery spice. Plump on the palate, with an excellent acid structure, here too apple and pear, but also a lot of exoticism. Very drinkable. This Grüner Veltliner from the Pfarrweingarten vineyard is not only recommended with white, roasted meat. It can also be combined very well with stronger dishes, as it has a very high density and concentration, but also convinces with a good length!
vidawein.at, 16,98 Euro
