Andreas Spitzer, head chef in Hotel Fliana, belongs to the squad of young award-winning chefs responsible for Ischgl’s current leading position in Alpine cuisine. He has worked in Ischgl for more than twelve months. His motto is: taste, taste, taste! Andreas Spitzer has created a highly interesting dish for Trisanna with veal, pumpkin, pak choi and onion. A recipe which beautifully combines differing tastes and textures.
Veal tenderloin and cheek /pumpkin/pak choi/onion crisp
For the pumpkin crème
- 400 g peeled, diced butternut pumpkin
- 180 g butter
- 4 sprigs of thyme
- 5 g salt
Melt 15g of butter on a medium heat and sweat the pumpkin until it is relatively tender. Add 250ml of water and the thyme and cover with baking paper. Let the pumpkin simmer until it is completely cooked through. Remove the thyme and excess liquid and mix finely in the Thermomix, adding cold cubes of butter. Press the crème through a sieve if necessary, and season with salt.
For the veal cheek
- 2 pieces of veal cheek
- 1/2l veal stock or beef soup
- 200g root vegetables
Lightly brown the diced root vegetables in a little olive oil, add the veal stock and cook the veal cheek until it is soft. Leave to cool, remove the fat and divide into portions as desired. Reheat in the veal jus.
For the veal tenderloin
- 400 g veal tenderloin
- Salt, pepper
- Olive oil
- Thyme, rosemary
Clean the meat, and season with salt and pepper. Brown in a frying pan and roast gently in the oven at 90°C until the tenderloin has a core temperature of 54°C. Leave to rest briefly, then reheat in butter with the thyme and rosemary.
For the pak choi
- 1 baby pak choi
Stir-fry the small pak choi leaves in olive oil.
For the onion crisp
- 1 tablespoon finely chopped fried onion
- 1 tablespoon breadcrumb flour
Lightly brown the onions and breadcrumbs in butter and finish with salt and fresh parsley.
To complete the dish, sear finely diced pumpkin in olive oil, and season with salt and pepper. Dress with veal stock.