ŽOFÍN GARDEN - Recipes for Christmas Meal
9.12.2014Company: Zátiší Group
Have a Christmas Meal at Home Just Like at Žofín Garden. Chef Filip Vobořil drew inspiration from traditional Czech ingredients when creating the menu and is sharing two simple recipes which you can prepare at home.
Carp in cumin butter with pea purée and Riesling sauce
Ingredients for 4 servings
For the carp
600 g carp fillet
salt
1 tablespoon very fine flour
200 g butter
1 tablespoon ground cumin
For the pea purée
4 potatoes (120 g)
320 g peas, fresh or frozen
400 ml cooking cream
salt
100 g butter
For the Riesling sauce
4 shallots
100 g butter
400 ml fish broth
400 ml white wine, preferably a good Riesling
200 ml cooking cream
salt and freshly ground pepper
Preparation
- Preheat the oven to 190 °C.
- Cook potatoes in salted water until soft. Stir-fry finely chopped shallots in butter until glassy, then add the fish broth and the wine and simmer until the liquid is reduced to about one third of the original amount. Add cooking cream and simmer until it is thick. Add salt and pepper to taste and press through a fine sieve.
- Boil peas in cream just until they are soft and the cream thickens. (If using frozen peas, either scald or defrost them first.) Add the cooked and drained potatoes and a pinch of salt and purée with a hand blender. Add butter, let it melt slowly and mix thoroughly.
- Make several thin cuts in the carp skin so that the meat does not warp when roasting, season with salt and coat in flour. Slowly heat the butter and cumin in a pan until it smells fragrant. Place the carp in the pan with the skin side down and cook until the skin is golden brown (5–8 minutes). Take the carp out and place on a roasting pan with the skin side up, then roast in the preheated oven for about 5 minutes.
Carpaccio from beetroot with goat cheese and rucola
Ingredients for 4 servings
4 small beetroots
4 tablespoons white wine vinegar
4 tablespoons honey
80 ml olive oil
3 thyme sprigs
salt and freshly ground pepper
200 g goat cheese
4 tablespoons cream cheese
1 handful rucola
2 tablespoons pine nuts (or to taste)
Preparation (NB: one day of marinating is required)
- Peel beetroot and slice thinly (for best results, use a V-shaped grater or peeler for slicing).
- Prepare dressing from wine vinegar, honey, olive oil, thyme, salt and pepper. Place the beetroot slices in the dressing and leave to marinate overnight.
- Mix the goat cheese with the cream cheese, add salt and pepper to taste. Use a whisk or hand blender to whip until smooth and creamy.
- Place the beetroot slices on a plate, use two tablespoons to take a gnocchi-shaped chunk of goat cheese mix and add it to the beetroot. Garnish with rucola leaves. Add dressing to taste and/or sprinkle with pine nuts.
