Pretzel Dumpling Duo Salvete with Beef Fillet and Decoration (Schandmaul)

Vegetarian pretzel dumplings with roasted pine nuts and pumpkin seed oil

1. Cut 5 rolls into thin slices by first dividing the rolls 3-4 times and then cutting them into approx. 0.5-1cm thin slices. Cut 3 pretzels into equally thin slices. Finely dice 2 shallots, 2 dried tomatoes and the clove of garlic. Shape a small basket out of aluminum foil and add most of the smallest pretzel slices. Mix in half of the garlic and a small pinch of chilli flakes. Now pour the butter flakes and about 2 tablespoons of pumpkin seed oil over it and roast in the oven for a few minutes at about 150-180 degrees so that the butter and oil are soaked up by the pretzel pieces. Then take it out of the oven and let it cool down. In the meantime, sauté the shallots with the remaining garlic in a pan with a little butter or olive oil and add the milk. Season with salt, pepper and nutmeg. Carefully roast a handful of pine nuts in a pan. Pour the lukewarm milk into a large bowl over the pretzel and bread rolls, stir gently by hand and then leave to rest for approx. 10 minutes. Now the roasted pretzel pieces that are separated. Add tomatoes and half of the pine nuts and carefully mix the dough with 3 beaten eggs. Do not knead porridge! Place the mixture in the middle of a sheet of kitchen foil and shape into a long sausage. Now fold into the foil and first tie a knot at one end. The foil adheres well to each other, provided that the overlapping parts are free of fat or dumpling substance, so you can carefully lift the roll with the open end up and carefully press the dumpling mass down with the other hand until the mass compacts and afterwards Possibility of leaving no air spaces. Now tie the other side. Wrap the whole thing with a layer of aluminum foil or put it in a heat-resistant freezer bag, for example. With the latter variant, it is important to ensure that a vacuum is created in the bag if possible, otherwise the dumpling won’t sink in the water bath and cook unevenly. Often the dumpling mixture is also placed in a wet kitchen towel. It’s all a matter of taste! If you do it in the bag as described above, no additional liquid from the water bath penetrates the dumpling during cooking, so that the original taste is retained. Cook the dumplings in a water bath at 90 degrees for about 40 minutes.

Pretzel dumplings with Serano ham and beef broth

1. Preparation analogous to the description above with the following changes: No pine nuts, no pumpkin seed oil, no tomatoes, no milk and no garlic. Cut the Serrano ham into fine strips, the fat content is good for sautéing the shallots with a little butter or olive oil. Roast part of the ham strips with the pretzel pieces and butter flakes in the oven. Use beef broth instead of milk. Add the remaining strips of ham along with the parsley to the dumpling dough at the same time as the eggs. Use a little less salt when seasoning the broth, as the ham is naturally salty. General: if the salt of the pretzels is also used, add less salt, otherwise n.B. Adapt, omit or expand spices and ingredients to suit your own taste

Prepare the fillet and serve

1. If possible, brush the beef fillet slices with a little olive oil and vacuum seal them individually together with rosemary. (If this is not possible, briefly sear the fillets on both sides at high temperatures with clarified butter or e.g. peanut oil and then cook them in the oven at 90-130 degrees for a short or long time). Heat the Sous Vide Station’s water bath. If you want the meat pink, the water temperature should be between 54-57 degrees. As soon as the desired temperature is reached, put the bags in and leave them in the water bath for about 35 minutes. If in doubt, it is better to stay longer, as the core temperature of the meat cannot rise higher than the temperature of the water, so it is not tragic if the meat remains in the water bath a little longer. In the meantime from the veg. Cut the dumplings 10 very thin slices, from the Serrano ham dumplings 5 ​​about twice as thick. Cut the king oyster mushrooms into thin slices. Chop the rocket. As soon as the meat has reached the desired core temperature, fry the dumpling slices on both sides in several pans over medium heat until lightly crispy in butter. Fry the mushrooms in an extra pan just as crispy. Take the fillets out of the bath and the bags, dab lightly with a kitchen roll and fry briefly on both sides in a cast iron or stainless steel pan with clarified butter over high heat. Remove from the pan and, if necessary, keep warm under aluminum foil for a short time. Put a dash of cognac in the meat pan, add the cream and shortly afterwards season to taste with green pepper and salt.

Arrange the plate

1. First a slice of the veg. Dumplings, on which a large knife point of room-warm Gorgonzola is spread. Put some rocket on top, cover with a few slices of king oyster mushroom and again the dumpling cover. Scatter a few of the remaining pine nuts on top. Put the other dumpling on the plate along with the beef fillet. Be sure to refine the fillet with salt and pepper !! Now add some more sauce and you’re done!