मशरूम क्रीम सस र प्रेट्जेल नेपकिन डम्पलिङको साथ निको गोज स्तन

हंसको स्तनलाई नुन लगाउने:

1. तयारी गर्दा, उपचारको समयलाई ध्यानमा राख्नुहोस्, यसले 48 घण्टा लिन्छ (त्यसैले हंसको स्तन 2 दिन अगाडि तयार गर्नुहोस्)। आफ्नो स्तन चिसो र राम्रोसँग सुकाउनुहोस्। कामको सतहमा क्लिङ फिलिमको ठूलो टुक्रा फैलाउनुहोस् (तपाईले आफ्नो स्तनलाई बलियोसँग लपेट्न सक्षम हुनुपर्दछ)। त्यसमा स्तन राख्नुहोस् र क्युरिङ नुनले चारैतिर राम्ररी छर्क्नुहोस् र हल्का रूपमा रगाउनुहोस्। त्यसपछि पन्नीले बलियोसँग बेर्नुहोस्, हावा बन्द गर्नुहोस् र कचौरामा राख्नुहोस्। यो सल्लाह दिइन्छ किनभने तरल उपचार प्रक्रियाको क्रममा भाग्छ, जुन त्यसपछि कचौरामा जान सक्छ। पहिले नै उल्लेख गरिए अनुसार, अवधि 48 घण्टा हो।
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 °.

रुमाल पकौला:

1. प्रिट्जेलहरूलाई सानो स्लाइसहरूमा काट्नुहोस्, ठूलाहरूलाई फेरि विभाजन गर्नुहोस् र एउटा कटोरामा राख्नुहोस्। दूध तताउनुहोस्, टुक्राहरूमा खन्याउनुहोस्, तिनीहरूसँग राम्ररी मिलाउनुहोस् र 20 मिनेटको लागि खडा गर्नुहोस्।
2. यस समयमा, अजमोदलाई धुनुहोस्, सुकाउनुहोस् र राम्रोसँग काट्नुहोस्। सलाहरू छील्नुहोस्, सानो क्यूबमा काट्नुहोस् र हल्का खैरो नभएसम्म मक्खनमा भुन्नुहोस्। प्रिट्जेलका टुक्राहरूले दूध भिजाउँदा, अण्डा, अजमोद र शैलोटहरू, काली मिर्च र नुनसँग सिजन जोड्नुहोस् र आफ्नो हातले सबै कुरा मुछ्नुहोस्। त्यसपछि यसलाई अर्को 15-20 मिनेटको लागि खडा गर्न दिनुहोस्।
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.

सॉस:

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.

सम्पन्न:

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