1. 6. 2020 Lamb rack with horseradish crème fraiche
Raw materials
- 200 g lamb scallop 100 g bear garlic 1 bunch of radishes
- salt
- 50 g butter
- 0,2l olive oil pepper
- 10 g rosemary
- 300 g horseradish
- 10 g thyme
- 0,6 l water
- 0,2 l white wine
- 500 g creme fraiche 100 g lemons
- 200 g puff pastry 200 g asparagus
How to do it
1
Hrebienok
Clean the scallop from the membranes and season with salt. Heat the olive oil in a frying pan and add fresh herbs (thyme and rosemary are suitable), which will start to crackle in the oil. In this way we get a perfumed oil that smells pleasantly of herbs. Fry the scallop on both sides and place it in a preheated oven at 200°C for 8-10 minutes. After baking, leave to rest for a further 5 minutes. Never leave the meat in the preheated oven, set it aside in a separate container.
2
Horseradish crème fraiche
Horseradish créme fraiche is a simple sauce that can be used in both hot and cold variations. Sauté the cleaned and grated horseradish in butter and pour white dry wine and water over it. Season with salt and ground black pepper. Simmer for 15 minutes and let stand for 30 minutes. The longer the broth and horseradish are left to stand, the more intense the flavour of the sauce. Strain and stir the cream into the stock and cook again to combine the flavours and reduce the sauce. Season with a squeeze of lemon. Blend the bear garlic with a little water to make a puree to spread on the dough a few times in a row. Roll out the dough, spread and roll again. You will achieve a pleasantly fragrant and tasty slightly green dough, which you will bake at 170°C for about 10 minutes.
3
Serve with radish, asparagus and torn batter perfumed with bear garlic.
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.
