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Baked potato and carrot sticks
with onion salsa, melted tomato and avocado wedges

For 4 persons you need

  • 600g potatoes
  • (predominantly waxy)
  • 400g carrots
  • 4 tomatoes (type Roma)
  • 2 avocados
  • 4 onions
  • approx. 2 cloves of garlic
  • chili according to your taste
  • 2 tsp starch flour
  • 2 tbsp jam sugar
  • 2 tbsp sugar
  • 100-200ml currant juice
  • 1-2 tbsp olive oil
  • port wine for deglazing
  • juice of one squeezed lemon
  • salt, pepper
  • fresh thyme or fresh rosemary

How to prepare:

  • 1.) Melted Tomatoes:
  • Cut the tomatoes crosswise
  • Put in boiling water for 30 seconds
  • Quench in ice water
  • Peel, quarter and core the tomatoes and place them on a baking sheet rubbed with garlic
  • Drizzle with olive oil
  • Season with salt, pepper, thyme or rosemary
  • Braise in the oven for about 25 minutes at 180 centigrades
  • 2.) Potato and carrot sticks:
  • Cut or grate potatoes and carrots into sticks
  • Mix the sticks together, wrap them in a cloth and squeeze out the moisture
  • Season to taste and add starch flour
  • Bake the sticks on a greased baking sheet at 180 degrees for about 13 minutes
  • 3. ) Onion salsa:
  • Cut the onions into pieces
  • Caramelize the sugar in a saucepan
  • Add the onions
  • Deglaze with a dash of port wine
  • Add the jam sugar
  • Salt and simmer until the onions are cooked through
  • Add fresh chilli to your taste
  • 4. ) Avocadoes:
  • Shape the avocadoes into the desired shape
  • Refine according to your taste with salt, pepper, olive oil and lemon juice

Our kitchen crew wishes you a lot of fun cooking – and bon appétit!

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Chanterelle Risotto With Fried Herb Prawns

For 4 persons you need

  • 500g chanterelles
  • 400g risotto rice
  • 1 shallot
  • ¼l white wine
  • 250ml vegetable stock
  • 50g butter
  • 50g Parmesan
  • 1 bay leaf
  • 16 prawns (8/12), headless, without bowl
  • 50ml olive oil
  • 1 clove of garlic
  • 12 cherry tomatoes
  • 50g wheat flour
  • 50g parsley (chopped)
  • 1 lemon
  • salt, pepper, thyme, chili

How to prepare:

  • Dice the shallot into fine cubes
  • Heat the olive oil in a saucepan
  • Sautée the shallot in it, then sautée the rice until translucent
  • Pour in white wine, add 100ml of water and some salt, garlic and thyme and boil it up
  • Boil up the chanterelles, then pour them over a bowl and keep the stock
  • Add approx. 150ml of the chanterelle stock to the risotto and cook using low heat, gradually adding the vegetable stock, making sure that the consistency remains creamy
  • Wash and dry the prawns
  • Heat the pan and put the olive oil in
  • Carefully dredge the prawns in the flour, then fry in the pan until they are golden
  • Add salt, pepper, garlic and some chilli, then keep it warm in the oven at 80 ℃ – no longer than 5 minutes
  • Add thyme to the risotto
  • Grate and fold in the Parmesan
  • Add butter
  • Heat slightly and stir until creamy
  • Use soup plates
  • Put the risotto on the plates (ideally using a serving ring)
  • Toss the shrimp in chopped parsley
  • Arrange the shrimps on the plate
  • Garnish with salt, lemon zest and sprigs of thyme

Our head chef Tobias Hanselmann wishes you a lot of fun cooking – and bon appétit!