Valentine's Day menu for lovers
In many countries Valentine's Day is the day of love. Year after year, it reminds us to take time for our loved ones and to spoil them with little gifts like flowers or chocolate. In addition to gifts, many also appreciate small gestures and the time spent together. Since the way to someone's heart is the stomach, a delicious Valentine's Day menu is just the right idea to spoil your loved one culinarily and enjoy togetherness.
Appetizer: Beet with delicious pumpkin cream, lentil salad and nuts
125 g beetroot | 75 g yellow beet | 40 g nuts (if desired) | 50 g red lentils | 50 g Beluga lentils | 200 g pumpkin | 5 g parsley | 5 g chives | 10 g onion | 15 g pear or apple vinegar | 10 g sugar | 40 g olive oil | 5 g coriander | 1 g Raz el Hanout | 10 g spring onions | 75 g vegetable stock | 50 g potatoes | Some salt, brown sugar, pepper
How it works:
- Wash the lenses and let them soak.
- Peel the yellow beet, slice it finely and marinate it with salt, sugar, vinegar and olive oil and vacuum it.
- Cut the pumpkin and the potatoes into pieces and marinate them with salt and olive oil as well and then cook in the oven at 140°C for about 20 minutes.
- Season to taste with salt, pepper and Raz el Hanout.
- Roast the nuts and mortar.
- Finely chop the herbs, onion and spring onion.
- Cook the Beluga lentils, then add the red lentils and drain.
- Season the warm lentils with vinegar, salt, pepper, some brown sugar and chopped herbs.
- Peel beetroot, cut into thick slices, fry briefly and add nuts.
- Finally season and arrange.
Main course: Grilled sole fillets with parsnips, leek and sauce hollandaise
600 g sole fillets | 3 shallots | 100 ml white wine vinegar | 100 ml water | 10 white peppercorns | 1 bay leaf | 150 g egg yolk | 600 g melted butter | lemon juice | salt | 200 g chanterelles | 2 pieces of leek | 2 sweet potatoes | 1 parsnip | 1 tablespoon chives
How it works:
- 1. Crush the shallot and heat it in a pan with vinegar, water, the white peppercorns and the bay leaf. Reduce the moisture by half.
- Strain through a fine sieve and let the sauce cool down to 50°C.
- Add the egg yolk, heat it up and beat it with a whisk.
- Add the butter drop by drop while stirring continuously.
- Season to taste with lemon juice and salt .
- Fillet the fillets so that they remain stuck together to make two double fillets (help is available from the regional fishmonger).
- Then grill the sole only very briefly.
- Cook the sweet potatoes and bake them in the oven in a pan with water, butter, salt and pepper, then mash the potatoes.
- Peel the parsnips, divide them into quarters and cook them with some water and butter.
- Do not use the dark green part of the leek, but cut the rest into chinoise.
- Slowly cook the washed vegetables with salt and pepper.
- Wash the chanterelles and cook them slowly with butter, a chopped shallot and chives.
Dessert: Nidletäfeliglace with apricot-rosemary compote
450 g cream | 150 ml milk | 80 g egg yolk | 150 Nidletäfeli | 3,5 kg apricots | 200 ml white wine | 200 g sugar | 2 rosemary sprigs | some vanilla
Good to know: Nidletäfli are delicious cream sweets from the Bernese country and can also be purchased there.
How it works:
- Bring the cream and milk to the boil with the Nidletäfeli and stir to the egg yolk.
- Then pass through a sieve.
- Freeze the mass in a suitable form.
- Prepare a light caramel.
- Add the apricots and deglaze with white wine.
- Bring the rosemary sprigs to the boil once and let them steep.
Tip: Prepare the ice cream the evening before or at least a few hours before your dinner!
Enjoy your meal!