Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Reindling: not only tasty in Carinthia
Belongs to Easter in Carinthia like nothing else - but tastes delicious all spring long!
Cooking time: 2 hours
For the Carinthia Reindling
| Ingredients (4 servings) | ||
|---|---|---|
| 20 | g | Yeast |
| 50 | g | Sugar |
| Milk, lukewarm | ||
| 1/2 | kg | Flour |
| 1 | pinch | Salt |
| 100 | g | Butter |
| 1 | Egg | |
| 1 | Egg yolk | |
| 80 | g | Butter, melted |
| 80 | g | Sugar |
| 40 | g | Ceylon cinnamon, ground |
| 60 | g | Hazelnuts, finely chopped |
For the egg horseradish
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | Eggs, cooked | |
| 2 | tablespoon(s) | Horseradish, sliced |
| 2 | Anchovy fillets | |
| 250 | ml | sour cream |
| Parsley to garnish | ||
| Salt | ||
To serve
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Smoked ham, not too lean, sliced |
- Mix the yeast, a little sugar and a little milk to make a steam and leave to rise in a warm place, covered. When the steam starts to bubble, mix in the flour, add the remaining sugar, salt, butter, egg, egg yolk and enough milk to make a soft, smooth yeast dough.
- Punch the dough down several times on the work surface and leave to rise again, covered, until it has doubled in volume.
- Then fold the dough back together, knead thoroughly once more and roll out into a rectangle about 1/2 centimetre thick.
- Brush this piece of dough with melted butter, sprinkle with sugar, cinnamon, hazelnuts and raisins and roll up.
- Press the resulting roll into the shape of a snail in a gluglhupf tin coated with melted clarified butter, leave to rise for another hour and bake in an oven preheated to 170 °C for 80 to 90 minutes until golden brown. Turn out of the tin, sprinkle with powdered sugar and leave to cool.
- Peel and finely chop the eggs, mix the finely chopped anchovy with the cream and season to taste. Pour some cream in the middle of a plate and grate some horseradish, then place the eggs on top, drizzle with the remaining cream and sprinkle with plenty of horseradish.
- Garnish with parsley and drape the ham slices all around. Serve with the Reindling.
