Raclette & Wine

• 1 ganzes Huhn
• 0,4 Liter Riesling
• 0,2 Liter Sahne
• 1 kl. Glas Cognac
• 2 Stück Schalotten
• 1 Stück Knoblauchzehe
• 1 Stück Eigelb
• 1/2 Bund Petersilie
• 1 EL Mehl
• 50 Gramm Butter
• 1 EL Olivenöl
• nach Belieben Salz & Pfeffer

Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.

Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.

Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.

This goes well with tagliatelle.

Variant:Fry 150 g fresh mushrooms in 50 g butter and add.

• Riesling (trocken)

• 4x 150g Lachsfilet mit Haut
• 1 Limette
• 2 Zehen Knoblauch
• 4 EL Honig
• 10 EL Sojasauce
• 200g Butter
• 4 Eier
• 1 EL Joghurt
• 2 EL Reisessig
• 2 EL Wasabipaste
• 500 g Grüner Spargel

For the marinade, finely chop the garlic first. Wash the lime in hot water, grate the zest and squeeze out the juice and bring everything to the boil with the honey and soya sauce. Put to one side.

Now prepare the Japanese hollandaise: Bring 180g butter to the boil. Place the egg yolks, yoghurt, rice vinegar, wasabi paste and a pinch of salt in a tall measuring jug and mix with a hand blender. Gradually mix the boiling (!) butter into the egg yolks using a hand blender. Season the hollandaise with salt and pepper to taste and keep the measuring jug warm in hot water.

Peel the bottom third of 500 g green asparagus and cut off the ends. Melt 1 tbsp butter in a large pan. Add the asparagus to the pan, pour in 50 ml water and season with salt and pepper. Cover and bring to the boil briefly.

Fry the salmon fillets on the skin side in a little oil for about 4 minutes. Turn the salmon and fry for a further 2 minutes. Then turn again and baste with the marinade. Remove the salmon from the pan and reduce the marinade until thick. Brush the salmon with it. Serve the salmon with the hollandaise and asparagus. Enjoy your meal!

Wine recommendation:

WINE TIP: Dry Rielsing

• Riesling (trocken)

• 8 Stück Schweinemedaillons
• 500 Gramm Bandnudeln
• 2 große Äpfel
• 200 ml Sahne
• 10 Blättchen frischer Salbei
• 4 Zweige frischer Thymian
• nach Geschmack Zucker
• 3 EL Calvados
• 1 EL Öl
• zum Abschmecken Salz & Pfeffer

Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.

Cook the tagliatelle al dente and keep warm.

In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.

Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.

• Riesling (trocken)

• 500 ml Weißwein (Spätlese)
• 500 ml Geflügelbrühe
• 350 ml Sahne
• 30 Gramm Zwiebeln
• 30 Gramm Weißes vom Lauch
• 30 Gramm Sellerie
• 30 Gramm Karotten
• 30 Gramm Butter
• 180 Gramm Mehl
• 2 Lorbeerblätter
• 1 EL Butterschmalz
• 4 Scheiben Weißbrot
• Nach Belieben Zucker, Muskat, Zimt, Salz

Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.

Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.

<p> Strain the soup and flavour with nutmeg and salt.

Pour into deep plates, garnish with whipped cream and the cinnamon crusts.

• Müller-Thurgau (trocken)
• Silvaner (trocken)