Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Ham "Fleckerl" like grandma used to make
The recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary "Viennese Cookbook" from 1879.
Preparation time: 1 hour
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | Fleckerl |
| 4 | Eggs | |
| 50 | g | Butter |
| 250 | g | Ham, cut into cubes |
| 250 | ml | Sour cream |
| Butter for the mold | ||
| Breadcrumbs | ||
| Salt | ||
| Pepper | ||
| Nutmeg | ||
Preparation:
- Cook the Fleckerl in boiling salted water until al dente. Strain. Preheat the oven to 200 °C.
- Separate the eggs and beat the egg whites until stiff. Cream the butter, then add the egg yolks and season with salt and nutmeg. Mix the patties, ham, egg and butter mixture and sour cream well. Carefully fold in the whites.
- Butter a casserole dish and sprinkle with breadcrumbs. Fill with the ham dumplings and smooth out. Spread a few flakes of butter and breadcrumbs on top.
- Bake in the oven until everything has a nice brown colour, takes about 45 minutes. Serve with a green salad.
The Falstaff drink recommendation
Quinta do Gradil Reserva tinto 2017,
Quinta do Gradil
