Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 22

Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic

Pike ?llet baked in a white bread and herbs crust
on buckwheat cholent and BIO cottage cheese
with white onion velouté
Pike ?llet baked in white bread crust
Ingredients:

Directions:

150 g ?llet of pike - cleaned
1 tbl clari?ed butter
1 tbl butter
1 garlic clove
2 thyme sprig
Salt and freshly ground pepper
300 g parsley
400 g roasted breadcrumbs
100 g softened butter
100 g grated cheese Le Gruyere

Prepare the white bread crust – in a blender mix together 1 thyme
sprig, roasted breadcrumbs and parsley till the mixture is
completely green. Then add grated cheese, softened butter, salt
and pepper. Put the mixture between two baking papers and roll
it out. Put it in a fridge till it is not cold. After that just cut the crust
into slices. Warm a pan and melt clari?ed butter. Salt and pepper
the cleaned perch ?llet, put it in the pan and fry it skin side down
about 2 minutes, until the skin does not come off the pan
(otherwise the meat would be torn). Then gently turn the meat
and add a teaspoon of butter, minced garlic, and 1 thyme sprig
and pre-prepared herb crust on the top. Put it in the oven
preheated at 170 ° C for about 6 minutes, ?sh must not be dried.

Buckwheat cholent
Ingredients:

Directions:

100 g cooked buckwheat
1 tbl olive oil
5 g shallots, ?nely chopped
1 garlic clove
30 g chopped carrots, celery, and oyster mushrooms
5 g chopped tomatoes
5 g chopped beans
white wine
25 ml chicken broth
10 g BIO cottage cheese
Chives sprig, chopped
Salt and freshly ground pepper

Cook buckwheat in hot salted water about 10 minutes, it should
be al dente. Leave it to cool down. Melt the olive oil and one
teaspoon of butter in a pan and roast shallots and garlic, and then
add other ingredients. Slowly fry until all ingredients are tender.
Add buckwheat and a little bit of white wine and let it boil. Pour
in the chicken broth and let it boil again until buckwheat with
vegetable do not absorb one third of liquid. Season with salt and
freshly ground pepper, add a teaspoon of BIO cottage cheese
and chopped chives or parsley.

Velouté of white onion
Melt clari?ed butter and roast chopped white onions, shallots, and a little sprinkle of ?our. Pour in the chicken broth and whole milk.
Boil everything until theonion is tender. Mix everything with a blender and then through a ?ne strainer purée. Before serving, heat up
to 60 ° C add fresh butter and whole milk and foam a thick froth like on the cappuccino with a hand blender.

Serving:

Serve the cholent with the pike on it and pour velouté around.

11

www.mamaison.com