EXTRAVAGANZAculinaire | continuing soon

CULINAIRE | Vol. IV | 2022

ANTON GESCHWENDTNER | ATELIER | HOTEL BAYERISCHER HOF | MUNICH

Glazed sweetbreads, pickled celery, alpine lentils, mushrooms

Yellowfin mackerel and N25 caviar, daikon, smoked dashi

Pigeon grilled on its carcass, goat's vacharin, sea buckthorn, miso

Hamachi & caviari crystal caviar Daikon, smoked dashi, chives Anton Gschwendtner Hamachi

Chive oil

Ingredients: 50g Hamachi (Japan) per person

Ingredients: Chives Vegetable oil

Liquid pickle 1 50g ginger 60g lemongrass 4pcs kaffir lime leaves 4g salt 700ml water Preparation: Fillet and trim hamachi and marinate with liquid pickle1 for 2 hours.

Cut hamachi fillet into even slices.

Ponzugel Ingredients: 125g ponzu 70g water 10g sugar 2g agar agar 3g gellan 1g kappa

Preparation: Mix chives and vegetable oil together and allow to settle.

Cucumber rolls Ingredients: 1 cucumber 100ml dashi 25g white soy sauce 20g rice vinegar Preparation: Slice cucumber lengthwise. Vacuum seal the cucumber strips with the remaining ingredients.

Use hamachi with 10g caviari crystal for each serving.

Preparation: Boil all ingredients together and refrigerate. Blend the ponzu gel finely and homogeneously.

Smoked Dashivinaigrette Ingredients: Bonito flakes Kombualge Water rice vinegar white soy sauce beech chips xanthan gum Preparation: Gently smoke bonito flakes, make a dashi with water from the bonito flakes and wakame.

Season the smoked dashi with the white soy sauce and rice vinegar. Lightly thicken the vinaigrette with xanthan gum.

Glazed sweetbread pickled celery, alpine lentils, mushroom & sherry Anton Gschwendtner Sweetbread

Lentils

Ingredients: 10 sweetbread florets à 50g (watered and parried) flour plenty of clarified butter salt, pepper 100ml reduced veal jus

Ingredients: 100g alpine lentils 1 shallot in brunoises 50g apple cubes 50g celery chopped parsley white wine poultry broth some tarragon vinegar some vegetable oil salt pepper

Preparation: Season the sweetbreads, flour them and fry them in clarified butter until crispy. Glaze in the jus.

Pickled celery Ingredients: 10 slices of celery (diameter 6cm / thickness 2mm).

2 tablespoons beet juice 1 tablespoon red wine vinegar salt Preparation: Vacuum-pack the celery slices with the remaining ingredients and leave to infuse for 1 day.

Take the slices out of the broth and fan them a bit.

Sherry sauce Ingredients: 20g shallots 10g celery 25g leek 50g mushrooms 1 tbsp butter 1 tbsp creme fraiche 300ml stock blanc Lemon juice 15ml sherry salt, pepper Preparation: Cut vegetables into small pieces and sauté in butter. Season and deglaze with sherry. Reduce by half and add broth.

Let simmer for about 30 minutes. Strain and mix with the crème fraîche.

Season to taste with sherry and lemon juice.

Preparation: Sauté the lentils and shallot in the oil and deglaze with a little white wine.

Add some poultry stock and cook with a light bite. Add apple and celery cubes and season with chervil, vinegar, salt and pepper.

Cream of mushroom Ingredients: 500g mushrooms butter salt pepper Balsamic vinegar Madeira

Pigeon grilled on the carcass Goat vacherin, salsify, sea buckthorn & roasted poppy seeds Anton Gschwendtner

Pigeon Ingredients: 5 pigeons each approx. 600g dark miso light Miso Sake sugar salt pepper clarified butter garlic oil 1 thyme sprig 1 sprig of rosemary 1 bay leaf Preparation: Clean the pigeons so that only the torso remains. Remove the pigeon legs and keep them separately. Water the carcasses, chop them and keep them for the sauce.

Season pigeon torsos with salt and pepper and vacuum age for about 5 days.

Cook pigeon legs for 12 hours at 60.5 degrees sous vide. Cook the pigeon torso likewise for 30 minutes at 60 degrees sous vide. Gratinate pigeon legs with miso and then sprinkle black salsify chips and toasted poppy seeds. Grill pigeon on bintchoan and remove breasts and from carcass. Re-fry the breasts of in foaming butter and the herbs.

Sea buckthorn gel Ingredients: 200g sea buckthorn puree 100g sugar 003g agar agar Preparation: Bring all ingredients to a boil and let cool. Now mix the mass in the Thermomix to a homogeneous gel smooth.

Pickled sea buckthorn Ingredients: Sea buckthorn fresh Sushi vinegar sweet/salty

Goat Vacherin Ingredients: Goat Vacherin from Maitre Antony Double cream Agar Agar Xanthan gum Salt Apple juice Cayenne pepper Lemon juice Preparation: Make a fine cream with the goat vacherin and the crème double and fill into silicone molds and shock freeze. Coat the Vacherin pralines with the apple juice and agar agar.

Poppy seed butter Ingredients: 150g blue poppy seeds roasted 150g butter Preparation: Roast the blue poppy seeds in a pan and make a puree with the butter in the Paco Jet.

Preparation: Vacuum seal sea buckthorn with the spiced sushi vinegar.

Black Salsify Puree Ingredients: Black salsify fresh cream butter Milk Fond Blanc salt / sugar Preparation: Wash black salsify thoroughly. Peel prepared salsify and soak in milk.

Cut salsify into even pieces and sauté briefly in butter without coloring, add milk, cream & Fond Blanc and cook until tender. Finely blend salsify in Thermomix and add salt and sugar to taste.

Black salsify chip Ingredients: Black salsify puree Tapioca starch cream Fond Blanc Preparation: Mix all ingredients together and spread evenly on a silicone mat.

Bake salsify chip at 160 degrees for about 35 minutes until crispy.

Black salsify whole Ingredients: Black salsify fresh Vegetable oil butter Thyme Rosemary Poppy seed butter Preparation: Wash and peel the salsify properly. Cut the salsify into 3 cm long pieces and cook sous vide.

Fry the cooked salsify in vegetable oil at 160 degrees until golden brown. Toss the salsify in the poppy seed butter.

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