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Culinaria oktober 2013 hauptspeise

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Culinaria oktober 2013 hauptspeise

  1. 1. VOM FASS AARAU Elisabeth Holenweg Pelzgasse 15 5000 Aara Telefon 062 822 86 Telefax 062 822 86 33 Mobile 079 239 53 94 vomfass.aarau@bluewin.ch Hauptspeise „Saltimbocca mit Gemüsemousse“ Zutaten für 4 Personen Saltimbocca: < < < < < < < < < 12 Kalbsfiletstücke, dünn geschnitten 12 Tranchen Rohschinken 12 grosse Salbeiblätter 2 Esslöffel Gewürzöl (Vom Fass) ½ dl Calvados Napolèon (Vom Fass) 1 TL Aceto Walhimbeer-Star (Vom Fass) 1 dl Bratensauce 20g Butter (zum Veredeln der Sauce) ½ dl Rahm Zubereitung Fleisch gut abtrocknen und mit Himalaja-Salz würzen. Rohschinken auf die Fleischstücke legen, grosses frisches Salbeiblatt auf den Rohschinken legen und alles mit Holzzahnstocher festigen. In Bratpfanne 2 EL Gewürz-Öl (Vom Fass) erhitzen und die zubereiteten Saltimbocca auf beiden Seiten drei bis vier Minuten kurz anbraten. Das Fleisch aus der Pfanne nehmen und in einer Glasschale im vorgewärmten Backofen bei 80 Grad warmhalten.
  2. 2. 1 EL Braten-Sauce in die Bratpfanne geben und mit ½ dl Calvados Napoleon (Vom Fass) auflösen. Anschliessend mit etwas Wasser zu einer schönen gebundenen Sauce rühren. Zum Verfeinern einige Tropfen Waldhimbeere Balsam-Star (Vom Fass) dazu geben. Zum Schluss ein Stück Butter einrühren und mit etwas Rahm ergänzen. Saltimbocca kurz vor dem Servieren in die Bratpfanne zur Sauce geben. Gemüsemuss: Zutaten für 4 Personen < 500 Gr. Broccoli < 300 Gr. Karotten < 500 Gr. Kartoffeln < 1 EL Bouillon < 2 EL Rosmarin-Olivenöl (Vom Fass) Zubereitung: Gemüse waschen und in kleine Stücke schneiden. In einem Kochtopf mit 2 EL Rosmarinöl (Vom Fass) andämpfen. Mit Bouillon und wenig Wasser ca. 20 Min. kochen. Wasser gut abgiessen und das noch bissfeste, knackige Gemüse mit dem Mixer zerkleinern. Darauf achten, dass das Gemüse nicht zu flüssig wird, es soll von Püree-ähnlicher Konsistenz sein damit es originell geformt werden kann. Gemüsemousse in einer Form nach Wahl auf die vorgewärmten Teller anrichten. Die warmgehaltenen Saltimbocca mit der Calvados-Sauce ebenfalls auf die Teller anrichten. Viel Freude bei einem Hauch Tessin Der Wein: Die Hauptspeise begleiten wir mit einem kräftigen Rotwein aus dem Châteauneuf. Vom Château Beauchène ein ChâteauneufDu-Pape, 2010 (Vom Fass)

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