Korkenknall mit Todesfall Recipes

Ingredients

• 4 whole wheat toasts
• 2 large romaine lettuce hearts
• 15 small tomatoes
• 250 ml crème fraîche
• 50 g Parmesan
• 30 g butter
• 4 anchovies from the jar
• 1/2 garlic clove
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 150 – 200 g salmon per person (fresh or frozen)
• 8 medium-sized floury potatoes
• 1/2 leek
• 8 brown champignons
• 1 bunch of cilantro
• 8 tbsp olive oil
• 1 lemon
• 2 tsp Dijon mustard
• 2 tbsp maple syrup or honey
• 1 garlic clove
• 125 ml crème fraîche
• 4 tbsp light soy sauce
• 4 tbsp fish sauce
• Spices: cumin, oregano, piment d’espelette, cayenne pepper
• For the pockets: baking paper and kitchen twine
• 8 potato dumplings
• 1 large yellow onion
• 450 g frozen creamed spinach
• 50 g pine nuts
• 100 g dried apricots
• 250 ml cream
• 50 g Parmesan
• nutmeg
• Selection of seasonal fruits, e.g., berries, plums, grapes, apple, pear, approx. 100 g per person
• 4 scoops of vanilla ice cream (or other flavor of choice)
• 50 g flaked almonds
• 4 tbsp maple syrup
• 4 tbsp amaretto

Instructions

1. Tear the romaine lettuce into bite-sized pieces and then wash them. Quarter the tomatoes. Cut the whole wheat toast into cubes of approx. 2 cm. (Step 1: Caesar Salad)
2. For the dressing, briefly rinse the 4 anchovies from the jar under water and then chop finely. Crush or finely chop the half garlic clove with a garlic press. Finely grate 40 g of the Parmesan cheese. Mix the anchovies, garlic, and Parmesan with the crème fraîche. Stir in 2 tbsp olive oil and 2 tbsp lemon juice. Then season with pepper. Due to the anchovies and Parmesan, the dressing is already salty. Therefore, we only recommend seasoning to taste here. (Step 2: Caesar Salad)
3. For the croutons, heat the butter with 3 tbsp olive oil in a pan. Then add the whole wheat toast cubes and fry until they are crispy and golden brown. (Step 3: Caesar Salad)
4. The remaining 10 g of Parmesan can be roughly chopped for decoration. Shortly before serving, mix the salad with the tomatoes and the dressing. The dish can be garnished with the croutons and Parmesan. (Step 4: Caesar Salad)
5. Vegetarian variation: Instead of anchovies, slightly more Parmesan can be used. (Vegetarian Variation: Caesar Salad)
6. Peel the potatoes and cook them in a pot of boiling water. Let them cool slightly, then cut the potatoes into slices about 1 cm thick. Meanwhile, cut the leek into fine strips, as well as the mushrooms. Remove the skin from the salmon and cut it into slices of about 7 cm. (Step 1: Salmon Pockets)
7. This dish lives from the marinades and dressings. For an optimal taste experience, we recommend combining three marinades. The first is the marinade that goes into the oven. It consists of: 8 tbsp olive oil, 2 tbsp lemon juice, 2 heaped tsp Dijon mustard, 2 tbsp maple syrup, ½ garlic clove, ½ tsp pepper, 1 level tsp salt, and piment d’espelette and cayenne pepper to taste. (Step 2: Salmon Pockets)
8. For the pockets, cut baking paper into rectangles of about 40 cm and fold them like a clapboard. Fix both ends with a string. Then, a small "container" can be formed in the middle. Now the pockets can be filled. First, place the potato slices inside to form a base, then garnish with cilantro. Next, layer the leek and mushrooms one after the other. Finally, add the salmon fillet. Drizzle each pocket evenly with the marinade. The pockets can be stored in the refrigerator until it's time to bake them in the oven. We recommend 180 degrees Celsius (convection) and 20-30 minutes, depending on the thickness of the salmon pieces. (Step 3: Salmon Pockets)
9. The salmon pockets are served with two sauces. A light and a dark version. For the light sauce, mix ½ cup crème fraîche and 2 tbsp lemon with cumin and oregano, as well as salt and pepper to taste. The light sauce gives the dish a pleasant acidity. For flavor, we prepare a second sauce. It consists of the juice of half a lemon, and the same amount of light soy sauce and fish sauce. The sauce can be refined with half a bunch of cilantro, chopped, and ½ garlic clove. (Step 4: Salmon Pockets)
10. Boil the potato dumplings according to the instructions until they are cooked. Remove the dumplings from the water and, once slightly cooled, cut them into slices 2 cm thick. (Step 1: Dumpling-Spinach Casserole)
11. Chop the onion and sweat it in 40 g of butter. Cut the dried apricots into strips and sauté them briefly and vigorously with the onions. Add the frozen creamed spinach and let it thaw. Once the spinach has become creamy, stir in the pine nuts. The mixture can then be seasoned with salt, pepper, and a little nutmeg. (Step 2: Dumpling-Spinach Casserole)
12. Before layering the casserole, finely grate the Parmesan. Then layer the dumplings, spinach, and Parmesan one after another until all ingredients are used up. Finally, pour the cream, seasoned with a little salt, over the baking dish. Bake the casserole at 180 degrees Celsius (convection) for about 20 minutes until golden brown. (Step 3: Dumpling-Spinach Casserole)
13. Chop the fruit and arrange it on a baking sheet, drizzling evenly with maple syrup. Then, bake the fruit for 15-20 minutes at 180 degrees Celsius shortly before serving to keep it warm. (Step 1: Baked Fruit)
14. For garnish, the baked fruit can be refined with ice cream, flaked almonds, and 1 tbsp of amaretto. (Step 2: Baked Fruit)