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Goat's cheese praline baked in a vine leaf

Goat's cheese praline

Goat's cheese praline in a vine leaf baked in Riesling tempura batter on Waldorf salad "in pieces" and fig chutney.

A recipe by Jürgen Süs from the ESSLIBRIS restaurant in the Romantik Hotel Landschloss Fasanerie in Zweibrücken.

Ingredients

Goat praline en

  • 180g fresh goat cheese
  • 1 jar of vine leaves in brine from the delicatessen shop
  • 150g tempura flour
  • 80-100 ml Riesling

Waldorf salad " in pieces"

  • (celery cube salad | creamy apple salad | walnut tapenade)

Celery cube salad

  • 1 head of celery
  • 3 tbsp white balsamic vinegar
  • 1 tablespoon good olive oil
  • 2 tbsp sour cream
  • 1 pinch of sugar
  • 1 pinch of salt and pepper
  • 1 tbsp. water / broth
  • 1 dash apple cider vinegar

Apple salad

  • 2 Apple
  • 1/2 lemon
  • 1 pinch salt pepper
  • 1 EL crème fraîche

Walnut tapenade

  • 70 g walnuts
  • 1 tablespoon walnut oil
  • 1 tbsp rapeseed oil
  • 1 tablespoon orange juice
  • 1 pinch of salt and pepper
  • A little grated orange peel organic

Fig chutney

  • 70g dried figs
  • 70g shallots
  • 40 ml red wine
  • 40g sugar
  • 1 tsp balsamic vinegar white
  • 1 tsp balsamic vinegar dark

Instructions

  1. 1.
    Roll the goat's cream cheese into 12 equal-sized balls (15g per ball), lay out the vine leaf and wrap the ball in the vine leaf. Secure the overlap with a toothpick. Place on a plate, cover and refrigerate.
  2. 2.
    Peel the celery and cut into 0.5 cm by 0.5 cm cubes. Put a pot of water on to blanch the celery cubes. Put the white balsamic vinegar, olive oil, sour cream, sugar, salt, pepper and stock in a bowl and mix. Add the blanched celery cubes to the bowl and fold in. Cover the bowl and place in the fridge to infuse.
  3. 3.
    Finely dice the dried figs and shallots. Sauté the shallots in a little oil in a sauté pan and gradually sprinkle with sugar so that the sugar caramelises slightly on the onions. Add the figs and sauté briefly, then deglaze with the red wine and vinegar and reduce over a medium heat for 15 minutes. Decant and refrigerate.
  4. 4.
    For the walnut tapenade, dry roast the walnuts in a pan. Put the walnuts in a blender with all the other ingredients and blend finely.
  5. 5.
    Coarsely grate the apples with a square grater and mix with the other ingredients. Cover the apple salad and refrigerate.
  6. 6.
    Mix the tempura flour with the Riesling and stir well until there are no more lumps of flour. Then take the goat's cheese packets out of the fridge and dip the packets in the batter and fry in a pan with plenty of oil or in a deep fryer until golden brown.
  7. 7.
    Finally, remove all the components from the refrigerator and arrange on a plate according to taste.

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