Osušena guščja prsa sa krem ​​sosom od gljiva i knedle od pereca

Soljenje guščjih prsa:

1. Prilikom pripreme vodite računa o vremenu sušenja, potrebno je 48 sati (dakle pripremite guščja prsa 2 dana ranije). Operite grudi hladno i dobro osušite. Na radnu površinu raširite veliki komad prozirne folije (njome morate biti u mogućnosti da čvrsto omotate grudi). Stavite prsa na to i dobro ih pospite okolo solju za sušenje i lagano utrljajte. Zatim dobro zamotajte folijom, zatvorite hermetički i stavite u činiju. Ovo je preporučljivo jer tokom procesa očvršćavanja curi tečnost, koja onda može da iscuri u posudu. Kao što je već pomenuto, trajanje je 48 sati.
2. Then rinse the breast under cold running water and dry well. Preheat the oven to 180 ° convection. Pierce the top of the breast lightly several times, add a little pepper and place on the gridiron and pierce a roast thermometer deeply. Pour into the oven from below on the 2 rails and slide the tray underneath as a drip catcher. While cooking, baste the top with the dripping fat every now and then. The cooking time is initially 30 minutes. When a core temperature of approx. 70 – 74 ° is reached, switch on either the grill function or only top heat to make the skin crispy. This heat is then sufficient to maintain a core temperature of 80 to a maximum of 82 °. If you want to have the goose breast really “through”, you have to reach a core temperature of 90 – 92 °.

knedle od salvete:

1. Prezle narežite na male kriške, ponovo podelite veće i stavite u činiju. Zagrijte mlijeko, prelijte komade, dobro pomiješajte s njima i ostavite da odstoje 20 minuta.
2. Pri tome peršun operite, osušite i sitno nasjeckajte. Ogulite ljutiku, narežite na male kockice i pržite na puteru dok ne porumene. Kada komadići pereca upiju mlijeko, dodajte jaje, peršun i ljutiku, začinite biberom i solju i sve umijesite rukama. Zatim ostavite da odstoji još 15-20 minuta.
3. Then spread a large piece of cling film on the work surface and put the dumpling mixture on it. Form a thick roll with the help of the foil, twist the sides of the foil tightly together and thus compress the contents. When a stable roll has been created, wrap it – just as tightly – in aluminum foil and twist the sides together tightly. Bring water to the boil in a larger saucepan and place the roll in it. Turn the heat down a little and let the dumplings simmer gently for 20 minutes. It shouldn’t stick out of the water.
4. When the time is up, take the dumpling out (but be careful, it’s hot) and let it cool down on a board. Then remove both foils and wrap it loosely in a new foil and keep it ready for later processing.

Sos:

1. Put the mushrooms in a bowl. Bring the 125 ml water to the boil, pour it over the mushrooms and let them swell. This can take 20-30 minutes. In the meantime, peel the shallots and cut into small cubes. Heat the butter in a pan and sweat the shallots in it until translucent. Sprinkle with the flour and mix well with everything. Then immediately deglaze with the cream, stir and add the swollen mushrooms including the mushroom stock. Mix well, turn the heat down sharply, and let everything simmer gently for 1 – 2 minutes. Finally, season with pepper, salt and sherry to taste.

Završetak:

1. Cut the napkin dumplings into 1.5 – 2 cm thick slices and fry them in clarified butter on both sides until crispy.