John Myers
Contents
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Ingredients
Baguette:
- 500 g Spelt flour type 630
- 300 ml Cold water
- 0,25 Pc. Yeast cubes
- 2 tsp Salt
- 1 pinch Sugar
Salad, topping and dressing:
- 400 g Lamb's lettuce
- 30 g Walnuts
- 25 g Sugar
- 50 g Bacon
- 200 g Floury potatoes
- 2 Pc. Shallots
- 30 g Bacon cubes
- 200 g Floury potatoes
- 8 tbsp Walnut oil
- 1 tbsp Mustard
- 6 tbsp White wine vinegar
- 300 ml Beef stock
- Salt and pepper
- Sugar
Bratwurst chocolates:
- 400 g Bratwurst meat
- Marjoram
- 50 g Mustard
- 300 g Waxy potatoes
- 1,5 l Fat for deep-frying
Instructions
For the baguette:
- Knead the flour with the yeast, water, salt and sugar thoroughly. The kneading process should take about 5 minutes. Put the dough in a sufficiently large, floured, round container with a lid, place the lid on it and put it in the refrigerator for about 10-12 hours (even longer if you like).
- Then preheat the oven to 240 ° C top / bottom heat. Only then should you take the dough out of the refrigerator. It should have risen well (at least twice as high), fall onto a floured board, do not knead any more! Divide into 3 equal parts with a spatula or knife and turn each strand of dough about twice. Do not let the bread rise any longer and place on a baking tray lined with baking paper.
- Immediately place in the preheated oven (2nd stage from the bottom). Bake for 15 minutes at 240 ° C, then switch the temperature down to 220 ° C and bake for about another 15 minutes (depending on the desired browning). Take out of the oven and let cool down.
- Wash the lamb's lettuce, clean it, dry it in the salad spinner and set it aside.
For the topping:
- Melt the sugar in a pan, add the walnuts and caramelize. Then place on a piece of baking paper, let cool and roughly chop.
For the dressing:
- Boil the potatoes in salted water and let them cool. Leave the bacon cubes or bacon in a pan and set aside.
- Dice shallots and sauté with the bacon in a pan in a little oil and add to the potatoes. Stir in oil, vinegar, mustard and stock, puree with the magic wand and season with salt, pepper and sugar.
For the bratwurst pralines:
- Place the sausage meat in a bowl or devein the raw sausages and place the sausage meat in a bowl. Add fresh or dried marjoram as desired.
- Shape the sausage meat into 18 balls the size of a table tennis ball. Fill a piping bag with a fine tip with the mustard and squirt into the sausage balls.
- Cut the potatoes into spaghetti with a special spiral cutter and wrap them tightly around the sausage balls. Fry the bratwurst pralines in hot fat until crispy and drain on kitchen paper.
- Arrange the lamb's lettuce on a large plate, spread the caramelized walnuts and the fried bacon or bacon on top and pour the dressing over it. Place three bratwurst pralines and 2 to three baguette slices next to the salad, decorate with mustard if you like.
Nutrition
Serving: 100gCalories: 410kcalCarbohydrates: 10.8gProtein: 3.2gFat: 39.8g
