Tyrolean Gröstl
Ingredients:
Gröstl
7 pcs. bacon potatoes
8 pcs. Quail eggs
2 pcs. Young leek
300 g pancetta
1 pc. Onion
1 pc. Clove of garlic
100 ml white wine
200 ml soup
200 ml milk
4 leaves gelatin
Lorbeer, juniper, pepper, chili, thyme
Red cabbage radicchio salad
200 g red cabbage
100g radicchio
30 ml olive oil
2 tbsp white wine vinegar
1 tbsp granulated sugar
1 pinch salt
1 pinch pepper
Process:
Slices of bacon:
Cut eight thin slices of bacon from the brook and fry in a pan with a little oil over medium heat until crispy. Then drain on a paper towel.
Bacon mousse:
Onion, garlic and the remaining bacon cut into cubes and then sweat with the spices (bay leaf, juniper, chili and thyme) and a little oil in a pot. Deglaze with white wine and let it reduce. Add the milk and soup, bring to the boil briefly and then leave to infuse. Strain the broth through a sieve and season with salt. Soak four sheets of gelatin in ice water, remove, squeeze out and stir into the hot bacon milk with a whisk. Transfer the mixture into a container and cool thoroughly in the refrigerator.
Red cabbage radicchio salad:
Slice the red cabbage finely, finely chop the radicchio and knead well with salt and sugar for a few minutes. Add vinegar and oil and season with salt and pepper.
Gröstl:
Wash the potatoes, peel and bring to a boil in a pot with water and salt and cook until al dente. Then cut the potatoes into equal cubes. Line four mocha cups with plastic wrap and crack the quail eggs into the wrap. Carefully twist the "little bag" shut and place in simmering water for 3 minutes, take out and remove the foil. Fry the other four quail eggs over medium heat in a skillet with oil and butter. Cut the spring onion into even lozenges and fry in a pan with a little oil and butter. Season with salt, pepper and nutmeg.
Take the bacon mousse out of the refrigerator and cut into even rectangles and arrange with the red cabbage radicchio salad.