Recipes
Vitello tonnato, Styrian style
Difficulty level: easy
- 120 Min.Preparation time
- 5Portions
Shoulder of pork
- 1 shoulder of pork (approx. 500 g)
- 4 juniper berries
- 6 bay leaves
- 8 peppercorns
- vinegar
- salt
Pumpkin seed oil mayonnaise
- 100 g mayonnaise (50%)
- 8 tbsp Steirerkraft pumpkin seed oil PGI
- 1 dash of bock beer vinegar (or mild apple vinegar)
- salt, pepper
Trout
- 125 g smoked trout
- 1 tbsp capers
- 5 drops of Worcestershire sauce
- 3 tbsp mayonnaise (50%)
- 1 tbsp sour cream
- 1 tsp ketchup
- 2 tbsp bock beer vinegar
- 1 tsp horseradish (grated)
- salt, pepper
Garnish
- diced tomatoes marinated in oil and vinegar
- lamb's lettuce
- grated horseradish
Preparation
- Cover the shoulder of pork with water in a pan. Leave the meat to simmer for approx. 2 hours with the pressed juniper berries, bay leaves, peppercorns, salt and a shot of vinegar (the water should not boil).
- To make the pumpkin seed oil mayonnaise, simply stir together all the ingredients until they form a homogenous mixture. Add the pumpkin seed oil spoonful by spoonful until the required flavour or colour intensity has been achieved.
- Mix all the ingredients to make the smoked trout cream into a tall container and finely purée using a hand blender.
- To serve, add the smoked trout cream onto the plate first, then cut the cooled meat into very fine slices and serve on top. Use an icing bag or similar to decoratively pipe the pumpkin seed oil mayonnaise onto the side of the plate. Garnish with the diced tomato, lamb’s lettuce and horseradish.
Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com