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
4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE
A little piece of Switzerland hidden in central Slovakia. This is what you could call the Salamandra Resort in Hodrus-Hamry. Above the hotel stretches a ski slope and right in front of it lies the Hornohodrušský tajch. Those who want to combine silence, the charm of greenery for walks and swimming in the open air will certainly find the right atmosphere here. We, however, came to hunt for a new secret recipe from master chef Robert Hudak. In his own words, Robo is living the American dream. He started out in the kitchen on a cruise ship and fortune has been with him from the start. He befriended a Slovakian chef, and he and his colleagues mentored, taught and perfected his cooking. After a few years as a chef, he was already running his own kitchen on the ship. He finished his world cruise after 4 years and anchored alongside Executive Chef Martin Korbelic in the kitchen of Salamadra Resort. When cooking, he enjoys learning and perfecting new gastronomy, but always comes back to simplicity, beauty and good tasting food. He revealed to us the recipe for the most requested dish for an evening beer - Beef Tenderloin Tartare with Roasted Garlic Puree.
