Recipe by Pascal Klünder from restaurant "Felix" in Viersen. Monday is Valentine's Day - the perfect occasion to have a romantic dinner for two. That is why our chef Pascal Klünder has created a culinary 3-course menu for you. With our step-by-step instructions, you can easily recreate it at home. We wish you a wonderful evening and bon appétit!
Your Fynch-Hatton Team
|Potato foam soup with bacon and truffle aroma||Fillet of lamb on celery puree with spinach, mushroom ragout and cherry sauce||Dark chocolate mousse, butter crumble and raspberry vanilla sauce|
INGREDIENTS: 150g potatoes 1 onion 80g bacon 300ml heavy cream
PREPARATION: Peel and chop potatos, dice the onion and bacon. Fry the bacon in a pot with little rapeseed oil, add the onions. 3 minutes later add the potatoes, deglaze it with wine. Add salt, pepper, nutmeg and the cream. Mix everything with some truffle oil and keep warm in the pot.
INGREDIENTS for the spinach: 500g fresh leaf spinach 80g butter 1/2 onion 1 garlic clove nutmeg salt pepper
PREPARATION Put butter in pan, add diced onions and garlic and sauté a little. Add nutmeg, salt and pepper. Then put the spinach aside in the pot.
INGREDIENTS for the mousse: 260g dark chocolate (65%) 2 egg yolks 3 egg whites 60g sugar 400g cream
PREPARATION Melt the chocolate in a water bath. Whip the cream and place in the refrigerator. Whip the egg yolks and egg whites, quickly stir the melted chocolate into the egg with the sugar. Fold in the whipped cream and leave to set in the fridge for 2 hours.
NGREDIENTS for the celery puree: 400g celery 80g butter 250ml cream salz
PREPARATION: Peel and dice the celery, place on a baking tray, sprinkle with salt and bake in the oven at 140 °C for approx. 40 minutes. Heat the butter and cream and after the 40 minutes, mix the celery, butter and cream in a saucepan. Then set aside.
INGREDIENTS for the mushroom ragout: 350g herb mushrooms 80g butter 1 garlic cloves 1/2 onion thyme salt nutmeg pepper 100ml white wine
PREPARATIONS Cut the herb mushrooms into cubes. Heat the butter in a pan and add the mushrooms. Fry the diced garlic and onions, thyme, salt, nutmeg and pepper. Deglazed with white wine and set aside.
INGREDIENTS for the cherry sauce: 1 carrot 100g celery 1 onion 300ml red wine 50g brown sugar oil 3 tbs. tomato paste rosemary 150g cherries from a jar (+ some of the juice) 700 ml water corn stach
PREPARATION: Cut the carrot, celery and onion into cubes. Fry heavily with a little oil, sprinkle with brown sugar, fry tomato paste and rosemary and deglaze with red wine. Add water and cherry juice, reduce to 1/8 and thicken with cornflour.
INGREDIENTS for the fillet: 400g fillet of lamb
PREPARATION Cut the lamb fillet in half and sear it in a pan.