Payudara Angsa Diubati dengan Sos Krim Cendawan dan Ladu Napkin Pretzel

Payudara angsa masin:

1. Semasa menyediakan, ambil kira masa pengawetan, ia mengambil masa 48 jam (jadi sediakan payudara angsa 2 hari lebih awal). Basuh payudara anda dengan sejuk dan keringkan dengan baik. Sapukan sekeping filem berpaut yang besar (anda mesti boleh membalut payudara anda dengan ketat) pada permukaan kerja. Letakkan payudara di atasnya dan taburkannya dengan garam pengawetan dan gosokkannya sedikit. Kemudian balut rapat dengan kerajang, kedap udara dan masukkan ke dalam mangkuk. Ini adalah dinasihatkan kerana cecair keluar semasa proses pengawetan, yang kemudiannya boleh masuk ke dalam mangkuk. Seperti yang telah disebutkan, tempohnya ialah 48 jam.
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 °.

Ladu napkin:

1. Potong pretzel menjadi kepingan kecil, bahagikan lagi yang lebih besar dan letakkan dalam mangkuk. Panaskan susu, tuangkan ke atas kepingan, gaul rata dengan mereka dan biarkan curam selama 20 minit.
2. Semasa ini, basuh, keringkan dan cincang halus pasli. Kupas bawang merah, potong kiub kecil dan goreng dalam mentega sehingga coklat muda. Apabila kepingan pretzel telah menyerap susu, masukkan telur, pasli dan bawang merah, perasakan dengan lada sulah dan garam dan uli semuanya dengan tangan anda. Kemudian biarkan ia curam selama 15-20 minit lagi.
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.

Selesai:

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