13. 8. 2020 Crispy carp with asparagus and asparagus salad
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Raw materials
- 800 g carp fillets
- 50 g oil
- 100 g butter
- thyme 2 sprigs
- salt
- black pepper
- garlic 2 cloves
- 800 g asparagus
- 50 g Tokaj wine vinegar
- grated lime peel
How to do it
1
Cut the carp fillets finely on the flesh side, season with salt and pepper. Fry the fillets on the skin side in heated oil until crispy. Turn over, add half the butter, thyme and crushed garlic. Baste with melted seasoned butter while baking. Clean half of the asparagus, blanch and sauté in melted hot butter before serving. Peel the other half with a scraper, season with wine vinegar, lime zest and salt.
Products used
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
