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Receipes

Pettneuerhof Covid Infos
  • Andrea's lingonberry cream cakes

    ·      100g Butter

    ·      100g Sugar

    ·      150G almonds grated or flaked nuts

    ·      10G baking powder

    ·      3X tablespoons baking cocoa

    ·      3 egg yolks

    ·      3 egg whites

    Beat the softened butter until fluffy, then stir in the sugar and the egg yolks into the butter, gradually stir in the flaked nuts, cocoa and baking powder.

    At the end, fold in the whisked egg whites. The cake is then baked for 25 minutes at 175 C* in the oven.

    Let the cake cool and coat with lingonberry jam.

    Whisk ½ lt cream with cream stiffener and spread on the cake

    Chill the cake for 1 hour

    Psssst: “I love to share all my recipes with our dear guests, but the legendary advocaat recipe remains a secret.” - Your Andrea 

  • Apple shortcrust pastry from Marlies.

    Shortcrust pastry:

    ·      250G flour

    ·      100G icing sugar

    ·      120g Butter

    ·      1 egg

    ·      1 teaspoon baking powder

    ·      1 pinch salt

    Knead into a nice shortcrust pastry and leave to rest for 1 hour

    Apple mixture:

    ·      ½ lt Apple juice

    ·      100g Sugar

    ·      37G vanilla pudding powder

    ·      ¼ White wine

    ·      1Kg peeled and sliced apples

    Put the apples in a pot and let them stew for 5 minutes

    Mix the apple mixture and the pudding mixture and place on the rolled out shortcrust pastry

     And place in the oven for 35 mins at 160C*.

    Whisk ½ lt cream with cream stiffener and spread on the cooled cake, and sprinkle with cinnamon. 

  • Pettneuerhof Kaiserschmarren (sugared and shredded pancakes)

    ·      125G cream

    ·      4 egg yolks

    ·      35G flour

    ·      4 egg whites

    ·      1 pinch salt

    ·      1 teaspoon vanilla sugar

    ·      Rum raisins

    Mix the cream, the egg yolks and the flour and flavour with vanilla sugar and the pinch of salt. Fold the beaten egg whites into the mixture, add everything into a buttered pan and drop the rum raisins into the mixture.

    Put this into the over for 20 minutes at 180C*, tear up the mixture with two spoons and caramelise with butter and sugar in the pan. Best enjoyed with vanilla ice cream and stewed plums. 

  • Trout-Sülzchen à la Hans

    ·      3 pieces smoked trout

    ·      ½ bunch chopped tarragon

    ·      ½ bunch chopped dill

    ·      150g fine vegetable brunoise

    ·      750 ml fish stock flavoured with saffron

    ·      5-6 sheets of gelatine

    Cut the smoked trout into cube and mix with the diced vegetables and the chopped herbs, season the fish stock with saffron and white balsamic vinegar and heat up slowly. When the stock is slightly warm, add the softened gelatine, put the fish-vegetable mixture into a mould and pour the stock over the top, stir until just before the gelatine starts to set, so that the mixture does not settle on the bottom. 

  • Warm alpine char from Andre on parsley risotto and sliced Porcini mushrooms

    Ingredients

    Risotto

    ·      250G risotto rice (Carnaroli)

    ·      100ml Urknall Grüner Veltliner wine

    ·      450Ml fish stock or vegetable stock

    ·      3 tbsp olive oil

    ·      1 garlic clove, finely chopped

    ·      1 shallot, finely chopped

    ·      20 g grated Parmesan

    ·      50g Butter

    ·      2Tbsp. Parsley pesto

     

    Porcini mushrooms

    ·      100G porcini mushrooms

    ·      Olive oil and apple balsamic vinegar

     

    Alpine char

    ·      1 alpine car, filleted and with the side bones pulled out using tweezers

    ·      200G nut butter (clarified brown butter)

     

    Preparation

    Risotto

    Fry the garlic and shallots in hot olive oil. Add the rice, salt and douse with white wine.

    Allow to reduce, until the white wine has evaporated. Pour in the hot fish stock. Simmer while stirring constantly.

    When the rice has soaked up the liquid, pour in some hot fish stock several times and let the rice absorb.

    After around 20 minutes the rice will be cooked, but still a little firm, stir in the Parmesan, butter and parsley pesto. Season with salt and pepper.

     

    Char

    Cut the fish fillets into 4 portions. Put 200g of nut butter into a baking dish and heat in the oven, at 80°C for approx. 20 minutes.

    Put the portioned fish into the now hot butter and let it marinade for 10-12 minutes. Remove the fish from the nut butter and let it drain, season with sea salt and pepper, then it can be served on the risotto.

     

    Porcini mushrooms

    Preferably small and fine porcini mushrooms from the forest - if you find them yourself, even better!

    Clean and wash the mushrooms, then dry them and lay them on paper. Finely chop the mushrooms and season with salt and pepper, and give them a spritz with apple balsamic vinegar and olive oil.

    Place the raw mushrooms on top of the fish, ideally with some herbs from the garden.

     

    Serving tip from me

    Deep plate, risotto in the middle and the char carefully place on top.

    Shortly before serving, spritz a small amount of apple balsamic vinegar in the risotto, which goes perfectly with the fish. 

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6574 Pettneu am Arlberg

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+43 5448 8391
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