Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
The new everyman's favorite summer salad? This way please!
Cooking time: 1 hour 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | wild chicken breasts, skinless, trimmed | |
| 1 | medium cauliflower, roses cut off the stalk | |
| 6 | button mushrooms or 1 porcini mushroom | |
| 1 | kohlrabi, peeled and cut into pieces | |
| 2 | cloves | of garlic, peeled and cut into leaves |
| 1 | onion | |
| 2 | organic eggs | |
| 1/16 | l | corn oil or safflower oil |
| 1/16 | l | olive oil, cold-pressed |
| 1 | cardamom pod | |
| 1 | teaspoon(s) | Madras curry |
| 1 | pinch | turmeric |
| 2 | tablespoon(s) | sweet mustard |
| some | wasabi paste | |
| black pepper from the mill or Tabasco | ||
| rock salt or spring salt | ||
| 2 | tablespoon(s) | sour cream |
| 2 | tablespoon(s) | natural yoghurt |
| fresh herbs | ||
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