卡塞勒頸扒配焦糖栗子和葡萄酒酸菜
完美的卡塞勒頸肉配焦糖栗子和葡萄酒酸菜食譜,附有圖片和簡單的分步說明。
麵包排:
- 2 piece Kassel neck chop, cured, mixed with red and white
- 2個雞蛋,新鮮的
- 150 克玉米粉,細
- 200 克薑餅屑,[在食品加工機中磨碎]
- 1茶匙磨坊黑胡椒
焦糖甜栗子:
- 18 piece Chestnuts, freshly peeled
- 0,1升水
- 1 湯匙 糖
加熱酒白菜:
- 400 克酒酸菜瀝乾,成品
- 1湯匙豬油
- 1 茶匙杜松子
- 2片月桂葉
準備:
- 將薑餅磨得很細,在排骨上裹上雞蛋、麵粉和麵包屑,先裹上麵粉,然後裹上薑餅屑。 新鮮栗子去皮,用糖水醃製。
油炸和加熱:
- Fry the chops in the hot grill pan, heat the chestnuts and let them caramelize. Also heat the sauerkraut with the additions in a saucepan, season and season to taste, prevent it from burning with any liquid that has been drained off. The herb shouldn’t be too juicy.
適合:
- 冷飲,例如葡萄酒、啤酒、Federweisser、蘋果酒、不含酒精的酒,尤其是熱葡萄酒。