No. 8 - Jahresausgabe 2021, St. Anton & Stuben
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engl. / What a Brit gets up to in Austria?<br />
Alpine Creative Cuisine, obviously!<br />
The location is perfect for a creative<br />
mind like James Baron, chef de cuisine at<br />
<strong>St</strong>. <strong>Anton</strong>’s Tannenhof. The mountains are<br />
not just stunningly beautiful, they also<br />
provide immediate access to traditional<br />
Tyrolean ingredients which, combined in<br />
a clever way, become a sophisticated indulgence<br />
following the motto: “A good recipe makes a<br />
good dish!<br />
Magazin<br />
Smoked trout with pears, horseradish, and endive<br />
Ingredients for 4 – 6 persons<br />
1 whole trout<br />
trout caviar<br />
6 endives<br />
4 pears<br />
200g pear juice<br />
200g pear pulp<br />
2 shallots<br />
2 garlic cloves<br />
300ml <strong>No</strong>illy Prat<br />
approx. 500ml fish stock<br />
180g butter<br />
250ml single cream<br />
1 ½ sheets of gelatine<br />
100g of freshly grated horseradish<br />
hay<br />
wood sorrel<br />
2.8g gellan gum<br />
0.7 g xanthan gum<br />
© Foto: Markus Gmeiner<br />
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