Flash Flammekuchen

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Unroll the pizza dough with the baking paper on a baking tray. Peel onions and slice them into thin rings. Spread sour cream on the pizza base and cover with onions. Season with dried thyme, salt and pepper and sprinkle with bacon.

2. 2

   Drizzle with olive oil. Bake in the preheated oven, mid-height (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 20 minutes. Wash the thyme, dab dry and remove the leaves.

3. 3

   For the farce, cut the chicken fillet into small cubes and freeze in the freezer for about 20 minutes. Wash parsley, dab dry and chop the leaves finely. Chop the chicken cubes slightly in the universal chopper, season with salt and pepper. Add 100 g cream, brandy and truffle oil and mix everything to a smooth farce. Place in a bowl, fold in 2 tablespoons of chopped parsley and chill. Clean and clean the mushrooms and cut them into pieces. Wash the saddle of venison, dab dry, season with salt and pepper and cut in half. Crush juniper berries. Peel and halve 1 clove of garlic. Heat 1 tablespoon of oil in a pan. Add 2 stems of thyme, rosemary, garlic and juniper berries. Fry the saddle of venison on medium heat all around, take it out and let it cool down on a griddle. For the crêpes, wash the remaining thyme, pluck off the leaves and chop them coarsely. Put 1 teaspoon of thyme aside. Melt 1 tablespoon of butter. Mix the liquid butter, flour, 2 egg yolks, egg, 250 ml milk and salt with the whisk of the hand mixer to a smooth dough. Stir in thyme. Grease a coated pan with butter, fill in 1/4 of the dough and bake a crêpe (approx. 22 cm Ø). Bake 3 more crêpes in the same way. Spread a thin layer of farce on the thyme crêpes and wrap the saddle of venison in it. First wrap the roll in cling film, then roll it firmly in aluminium foil. Cook in the preheated oven (electric cooker: 120 °C/ convection oven: 100 °C/ gas: unsuitable) for 20-30 minutes. For the dumplings, boil 200 ml milk, 20 g butter, salt, pepper and nutmeg. Stir in semolina and let it swell while stirring constantly until the semolina mass comes off the bottom of the pot. Let cool down briefly. Stir 2 egg yolks into the still warm semolina mixture. Use an ice-cream scoop to cut out balls and shape them by hand. Put the dumplings into plenty of boiling salted water, bring to the boil once and let it simmer for about 15 minutes. Meanwhile peel the celery root and remove the coarse Flammekuchen, sprinkle with fresh thyme, cut into pieces and serve warm. Put celery, 150 ml milk and 150 g cream in a pot. Cover and cook for 10-15 minutes until soft. Stir over and over again. For the sauce, peel and halve the onion and cut into strips. Melt 1 teaspoon of butter. Fry the onion for 1-2 minutes. Add currant juice, game stock and orange liqueur and simmer for about 10 minutes. Foam 80 g butter in a pan. Stir the hazelnuts and breadcrumbs into the butter, season with salt, toss the dumplings in it and add 1 tablespoon of chopped parsley. Keep the dumplings warm. Puree the celery puree with a blender. Season to taste with salt, chilli and nutmeg and put aside covered. Stir starch and 2-3 tablespoons of water until smooth, thicken the sauce with it. Simmer for 1 minute while stirring, then pass through a sieve. Season to taste with salt, pepper and honey. Peel shallots and garlic and dice finely. Heat 1 tablespoon of oil. Sauté the mushrooms in it. Add garlic, bay leaf, 1 teaspoon of chopped thyme and shallots and fry briefly. Add 1 tablespoon of butter and stir-fry. Season with salt and pepper. Stir whipped cream into the puree. Cut the saddle of venison into slices. Arrange on plates with celery puree, mushroom ragout, hazelnut dumplings and some venison sauce

Nutrition Facts

KCAL
630 kcal

CARBS
77 g

FATS
29 g

PROTEINS
14 g