Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Tan tan salad with lettuce hearts
This variation on a salad from the cult Viennese restaurant "Mochi" can be prepared very quickly and is guaranteed to please everyone!
Cooking time: 40 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Onions | |
| 4 | Garlic cloves | |
| 500 | g | Minced meat, mixed (preferably coarsely minced) |
| 2 | tablespoon(s) | Ginger, chopped |
| 1 | teaspoon(s) | Sugar |
| 1 | teaspoon(s) | Vegetable oil |
| 1 | dash | Port wine |
| 3 | tablespoon(s) | Soy sauce |
| 1 | tablespoon(s) | Roasted sesame oil |
| 4 | tablespoon(s) | Mayonnaise |
| Juice of ½ lemon | ||
| 1 | bunch | Chives |
| 1 | tablespoon(s) | Sesame seeds, roasted |
| Chilli flakes | ||
| 3 | Nori sheets, cut into wafer-thin strips (optional) | |
| 4 | Lettuce hearts | |
- Finely chop the onions and garlic, sauté with the mince, ginger and sugar in a thick-bottomed pan in the vegetable oil until everything has taken on colour.
- Deglaze with port wine, reduce and season with soy sauce and sesame oil. Place in the middle of four plates, flatten slightly.
- Mix the mayonnaise with the lemon juice and pour into a dressing bottle with a fine outlet. Garnish the tan tan salad with it.
- Sprinkle with finely chopped chives, sesame seeds, chilli flakes and a handful of nori julienne and serve with the lettuce leaves. To eat, spoon some tan tan onto a leaf, roll up and enjoy.
