Green leaf salad
Freshly picked wild herbs and flowers (yarrow, daisy flower and leaves, dandelion, Meadow sage, stinging-nettle, sorrel, young linden tree and birch tree leaves, herb flowers…)
6 T olive oil
2 T wine vinegar
2 t mustard (spicy)
1 t yeast flakes
Mix and stir oil, vinegar, mustard, yeast flakes and herb salt well with an egg whisk in a big salad bowl. Marinate the washed salad and the herbs carefully, but thoroughly. Arrange the salad on the plate and decorate it with flowers.
Always put the stinging nettles into the salad marinate first so that they do not “sting.”
You can also decorate the salad with smoked ham
Get The Recipe Here
Carp in Root Vegetables Wachauer Style
(for 2 portions)
1 kg carp, cleaned or 400g carp filet
500g roots (carrots, celery, parsnip, yellow beets)
pepper and spice corns
2 T vinegar
0.5 L water
Freshly grated horseradish
Cook thinly sliced roots and onions cut in rings with the spices for 5 minutes, let the carp or the carp filet steep (not cook) in this brew for 10 to 15 minutes. Take the carp out of the brew and put it on pre-warmed plates and garnish it with freshly grated horseradish. I recommend salt potatoes as a side dish.
Instead of carp you can use any other fish.
Serve the fish brew as clear fish soup, with potatoes and vegetables and sprinkle with herbs.
400g raw, unpeeled potatoes
1 egg yolk
8 big, fully ripe apricots
Mint leaves for garnish
Steam potatoes until they are soft. Then, peel and either strain immediately when hot (through potato ricer) or mince them cold.
Knead the other ingredients with the cooled down potato mass to dough. Shape the potato dough after a short pause and shape them to a role. Cut them in slices, put them in the palm of your hand and wrap the dough around the apricot. The dough should only be 0.5 cm thick!
Attention: Try only one dumpling first!
Add a bit of salt in slightly cooking water. Put the dumplings in and steep them in the open pot for 25 minutes. Take them out of the water with a strainer, let them drip and roll them in buttered breadcrumbs.
Serve with apricot jam, garnish with a mint leave and sugar them.
Toast the crumbs slightly in a pan (Be careful, burns quickly!). You can also toast a bit of crystal sugar.