John Myers
Contents
show
Moselle Pan (Stefan Bockelmann)
The perfect moselle pan (stefan bockelmann) recipe with a picture and simple step-by-step instructions.
spaetzle
- 500 g Wheat flour
- 1 tsp Salt
- 1 pinch Baking soda
- 5 piece Eggs
- 220 ml Milk
- 1 pinch Salt
- 1 pinch Pepper White
- 1 tbsp Butter
pork tenderloin
- 2 piece Pork tenderloin
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp Butter
- 1 piece Clove of garlic
- 1 shot Olive oil
- 1 piece Rosemary sprig
Mushroom Riesling cream sauce
- 200 g Fresh mushrooms
- 75 g Diced bacon
- 2 piece Onions
- 1 tbsp Butter
- 2 piece Clove of garlic
- 1 shot Olive oil
- 1 packet Bouillon finished product
- 200 ml Riesling dry
- 100 ml Water
- 200 ml Cream
- 1 pinch Salt
- 1 pinch Pepper
spaetzle
- For the spaetzle, put all the ingredients in a mixing bowl and beat until there are air bubbles. Then let it rest for 10 minutes. Beat the batter again until the batter can be steeped without tearing. Now place a spaetzle grater on a saucepan with about 4 liters of boiling salted water. Portion the dough with the spatula and slowly stroke it through the holes.
- Then bring the dough to a boil and use a slotted spoon to put the spaetzle on top in the sieve server and keep it warm. Repeat this process until the batter is used up. Finally season with butter and, if necessary, with salt and white pepper.
Pork fillets
- Pat the pork fillets dry, season with salt, pepper and then leave to rest for a while. Heat 1 tbsp butter in a pan. Then fry the fillets briefly on both sides.
- Preheat the oven to approx. 80 ° C and cook the seared pork fillets in the oven for another 15 minutes at 80 ° C. Then take the meat out of the oven.
- Heat the pan one more time with 1 tablespoon of butter and a little olive oil. Then add the clove of garlic and the sprig of rosemary to the pan and fry the pork fillets again briefly on all sides. Then cut the fillets into portions.
Mushrooms
- Clean, wash and slice the mushrooms. Then peel the onion, cut it into cubes and fry it with the bacon in the melted butter on a low heat.
- Next add the mushrooms and fry until some juice forms. Then pour in the white wine and cream.
- Now add the finely chopped garlic and the bouillon. If the sauce is too thick, fill up with a little water. Finally, season with salt and pepper and simmer for another 2 minutes.
Facebook Comments