Paprika with goat cheese foam – Berliner Morgenpost


Recipe of the week

Paprika with goat cheese foam

Every week one of the city’s top chefs prepares a dish. Today: peppers with goat cheese foam from Michéle Müller from the “Quarré”.

Recipe of the week: Stuffed peppers with goat cheese foam by Michéle Müller from the “Quarré” in the “Adlon Kempinski”.

Photo: Maurizio Gambarini

Recipes for the Berliner Morgenpost: Every Sunday one of the city’s top chefs prepares a dish. Today: Paprika with goat cheese foam from Michéle Müller, head chef at the “Quarré” at the “Adlon Kempinski”.

Ingredients for 2 people:

3 mini peppers, 3 shallots, 3 cherry tomatoes 6 finger carrots, 6 broccoli florets, 6 zucchini slices, 6 blossoms, 6 stalks of Thai asparagus. Goat Cheese Sauce: 150 milliliters of vegetable stock, 25 milliliters of apple juice, 5 grams of fresh goat’s cheese, preferably “Soignon”, 0.5 teaspoon of lavender flowers, 1 sprig of thyme chopped, 0.5 tablespoon of honey, salt and pepper to taste, cornstarch as required. Pearl barley risotto with leaf spinach: 50 grams of pearl barley, 1 small, finely diced onion, 20 milliliters of white wine, 225 milliliters of vegetable stock, olive oil, grated Parmesan, butter, 1 clove, 1 small bay leaf, salt, pepper to taste, 50 grams of finely cut spinach leaves


Sauce: Bring the vegetable stock with apple juice to the boil, tie a spice bag with the thyme and lavender, soak it and let it steep for 10 minutes, then remove it. Add honey and mix in fresh goat cheese, season to taste and thicken slightly with a little cornstarch. Risotto: Rinse the pearl barley until the water runs clear. Heat the olive oil, sauté the onion. Add pearl barley and deglaze with white wine. Let it boil down briefly, then add the vegetable stock, bay leaves and cloves and cook while stirring. Finally stir in cold butter and parmesan until everything is creamy, remove the clove and bay leaf and stir in the spinach. Season to taste with salt and pepper.

Paprika: Halve and core the paprika. Fill with the warm barley risotto and cook in the oven for 5-7 minutes at 180 degrees. Peel shallots and cut in half, roast the cut side in a dry pan until dark. Season with salt and pepper and cook in the oven for about 5 minutes. You can also put the shallots in the oven at the same time as the bell peppers. It is best to also cook the cherry tomatoes in the oven; however, these only take a maximum of 5 minutes and incise the skin very slightly. That way it dissolves better. The tomatoes shouldn’t get too soft. Cut the broccoli into florets, peel the finger carrots, cut the zucchini into thin slices. Boil the vegetables in salted water, if you don’t want to use them immediately, cool them down in the salty ice water. After cooking, toss the vegetables and tomatoes in a little butter, this will give them a nice shine and salt and pepper will stick better.

Finally, arrange everything on the plate, froth the sauce again and decorate with flowers.

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