Allgäuer mountain cheese buffer with spring flower salad
30 mins
30 mins
Ingredients
- 40 g whole peeled almonds
- 7-10 Tbsp ½ Garlic clove
- 7-10 Tbsp 1 ½ Bunch of parsley
- 7-10 Tbsp salt, pepper
- 1 TABLESPOON Broth
- 2 TABLESPOONS cold-pressed canola oil
- 1 TEASPOON coarse mustard
- 150 g Yoghurt
- 1 Shallot
- 100 ml cold-pressed canola oil
- 3 TSP White wine
- 3 TSP White wine vinegar
- 1 TABLESPOON Dandelion Blossom Syrup
- 150 g mixed herb salads and edible spring flowers (e.g. pansy, dandelion, purslane, chervil, watercress, baby chard)
- 120 g Allgäu mountain cheese
- 3 Eggs
- 7-10 Tbsp Nutmeg
Directions
- 1
Roast the almonds in a pan without fat until golden brown. Add garlic. Stir once, remove from the pan immediately. Pluck the parsley and puree it finely with almonds, garlic, salt, pepper, stock and oil in a lightning chipper.
- 2
Stir in mustard, season to taste.
- 3
Peel and finely dice the shallot and fry with 1 teaspoon of oil and a generous pinch of salt for 2 minutes. Deglaze with white wine and boil down like a syrup. Mix white wine vinegar with shallots, dandelion blossom syrup and 60 ml rape oil.
- 4
Season the sauce with salt and pepper. Wash the salad and spin dry.
- 5
Grate the Allgäuer mountain cheese finely and whisk with the eggs. Season to taste with salt and nutmeg. Heat two large coated pans with the remaining oil. Place small buffers in the pan with a tablespoon and fry for 2 to 3 minutes on each side until golden brown.
- 6
Drain briefly on kitchen paper.
- 7
Marinate the herb salad with the shallots sauce and serve with the mountain cheese buffer. Stir the yoghurt until creamy, put a blob on each plate. Put a teaspoon of parsley cream in the middle and marble with a fork.
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