»feine adressen – finest« – München 4 20
Automobile: BMW iX · Culture: 34. Jüdische Kulturtage · Fashion: Stilvoll warm · Travel: Sehnsuchtsziele
Automobile: BMW iX · Culture: 34. Jüdische Kulturtage · Fashion: Stilvoll warm · Travel: Sehnsuchtsziele
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finest gourmet | 27 b<br />
over again. Simmer for 1 hour. There should be 0.5 l of liquid<br />
left. Pour the liquid carefully through a sieve cloth. Stir the coldly<br />
soaked, squeezed gelatine thoroughly into the hot liquid, season<br />
with salt. Leave jelly to cool completely in the refrigerator.<br />
2 d | Crab Velouté<br />
Fry 30 % of the crab shells in olive oil for 5 minutes, add diced<br />
vegetables, spices and dill. Sauté for 10 min. Do not roast shells<br />
too much, otherwise the soup gets a very intense flavour. Add<br />
tomatoes and tomato paste. Deglaze with white wine, Noilly Prat,<br />
cognac and port wine and reduce completely. Pour on the crab stock<br />
and cream, simmer for 40 min at low heat. Season soup with salt,<br />
pepper and cayenne pepper, pass through a hair sieve. There should<br />
be 0.5 l crab velouté left.<br />
2 | Crab Cannelloni<br />
Line a lightly oiled sheet with transparent film without wrinkles. Stir<br />
the cold soaked, squeezed gelatine thoroughly into the hot velouté.<br />
Leave to cool. Pour 2 mm into the prepared tray and leave to cool in<br />
the refrigerator. Then carefully lift out the mat with the foil and place<br />
it on a board. Cut into 5 mm wide strips. Carefully place them on a<br />
new sheet with transparent film. Carefully turn the strip when moving<br />
it. The film from the velouté must now be on top. Now carefully<br />
peel it off. Let the crab jelly melt carefully. Then pour it into the new<br />
tray, already lined with the strips, 3 mm high. Leave to cool in the<br />
refrigerator. Spread out small perforated household foil on the workplace<br />
and cut the cold jelly mat into rectangles of 8x7 cm. Turn over<br />
onto the prepared foil and carefully remove the other foil. Spread the<br />
seasoned crab meat over it. Roll into small filled cannelloni with the<br />
help of the foil and keep cool until serving.<br />
3 | Crab Stock & Corail Emulsion<br />
Fry the remaining crab shells in hot olive oil. Add diced vegetables,<br />
diced tomatoes, garlic and peppercorns. Stir-fry for 8 minutes.<br />
Deglaze with white wine and Noilly Prat, add herb stalks, reduce.<br />
Pour on fish stock. Season the stock to taste with salt and pepper,<br />
pour through a hair sieve, allow to cool.<br />
For the corail emulsion, mix lobster corail, cream and crab stock in<br />
a thermal mixer. Then use the stirring attachment and an open lid.<br />
Let it run for 90 minutes at 80°C. Season to taste with lemon<br />
juice, chopped basil, salt and cayenne pepper. Pass through a fine<br />
sieve and put aside covered until serving.<br />
4 | Garnish<br />
Boil the asparagus tips in salted water and quench ice-cold. For the<br />
vinaigrette, cut very fine cubes of carrot, leek and celery and also<br />
cook in salted water, quench ice-cold. Peel squid, clean and rinse<br />
clean. Cut the body into rings, leave tentacles and tip whole. Heat<br />
olive oil in a coated pan and sauté the squid briefly. Season to taste<br />
with salt and ground pepper.<br />
5 | Coriander Sauce<br />
Mix the egg yolks gradually with the oil, then with the remaining<br />
ingredients. Season the sauce with salt and pepper.<br />
Dress<br />
Place the crab cannelloni in the centre of the plate. Draw 2 small<br />
tears with the corail emulsion. Arrange marinated asparagus tips<br />
and vegetable dices around the outside. Place squids and small dots<br />
of coriander sauce around the cannelloni. Finish with small dill<br />
flags and the remaining lemongrass marinade.<br />
Torsten Michel<br />
Seit <strong>20</strong>17 ist Torsten Michel Küchenchef des<br />
Gourmet-Restaurants »Schwarzwaldstube« im<br />
Luxushotel Traube Tonbach.<br />
Since <strong>20</strong>17 Torsten Michel is chef de cuisine of<br />
the gourmet restaurant »Schwarzwaldstube« in<br />
the luxury hotel Traube Tonbach.<br />
© Foto: René Riis <strong>20</strong>16