In this country, you can not only enjoy excellent German cuisine, but also dishes from all over the world. The culinary spectrum is constantly being expanded to include new national cuisines. One that has long been known in Germany is Russian cuisine. And this is available - even in star quality - for example at Erkelenz by Alexander Wulf, for example. The top chef serves authentic dishes from his Russian homeland in his restaurant. For this, he only uses regional and organic ingredients. Now, he has put together a delightful Russian 3-course menu for you to try. So, if this recipe piques your interest, be sure to explore the other dishes waiting for you at the bottom of the page!
Black rice risotto
Category
Rice
Sauté the shallots and garlic together with the bay leaf in a little butter until translucent. Add the risotto rice and fry briefly while stirring until it is slightly transparent. Deglaze with white wine and gradually add the chicken stock, stirring constantly. Simmer the rice over a medium heat, stirring regularly, until it reaches a creamy consistency but is still firm to the bite. Finally, stir in the remaining butter and grated Parmesan until the risotto is nice and creamy. Flavour with salt and pepper.
| 2 | Finely chopped shallots |
| 100 g | Rice |
| 1/2 | Finely chopped clove of garlic |
| 50 g | Butter |
| 100 ml | White wine |
| 500 ml | Poultry stock |
| 50 g | Grated parmesan |
| Salt | |
| Pepper | |
| 50 | cold butter |
| 20 g | Roasted pine nuts |
| 1 | Bay leaf |
Sauce
Fry the langoustine or lobster shells well in hot oil. Add the vegetables and sauté well. Deglaze with tomato purée and pour in the white wine. Then deglaze with cognac and add the chicken stock and cream. Simmer the sauce over a medium heat for about 2 hours. Then pass through a fine sieve and reduce considerably until the sauce reaches a creamy consistency. Refine with a little vanilla pulp and flavour with salt and pepper if necessary.
Tip: Dry the sauerkraut well on kitchen paper. Deep-fry at 150-160 degrees, drain on kitchen paper and degrease. Provides a nice crunchy effect as a garnish.
| 1 kg | shellfish & crustacean |
| 1 | Carrot chopped into small pieces |
| 1/8 | Celery chopped into small pieces |
| 1 | Spanish onion |
| 1 | Clove of garlic |
| 100 ml | Sunflower oil |
| 2 | Sprigs of thyme |
| 200 g | Tinned and peeled tomatoes |
| 100 ml | Cognac |
| 500 ml | White wine |
| 1000 ml | Poultry stock |
| 1000 ml | Cream |
Champagne cabbage
Sauté the onions and bay leaves in butter, then add the sauerkraut and sauté well. Pour in the chicken stock and simmer gently for about 1 hour. Place the spice mix for game in a tea strainer or spice bag and leave to infuse in the pan while cooking. As soon as the liquid has almost completely reduced, add the champagne and bring to the boil briefly. Flavour with salt, pepper and sugar. If necessary, thicken with a little starch to achieve a slightly creamy consistency.
| 1 kg | Sauerkraut |
| 100 ml | Champagne |
| 1 | Spanish onion, finely chopped |
| 500 ml | Poultry stock |
| 2 | Bay leaves |
| 1 TL | Game spice mix |
| 50 g | Butter |
