SalzburgerLand boasts the greatest concentration of internationally acclaimed restaurants in all of Austria. The perfect reason to set aside plenty of time to explore and discover SalzburgerLand's very best restaurants along the "Culinary Pathway for Gourmets"!
Salzburg's top chefs don't just treat you to mouthwatering dishes. They also offer cooking courses, showing you how to bring a hint of gourmet dining into the meals you serve at home!
Finely dice the onion and sauté until light brown, soak the bread roll in milk, mash and mix all ingredients with the ground meat. Stuff the hollowed-out bell peppers with the mixture and place in a casserole. Add some chicken stock and cook for about 30 mins.
For the tomato sauce, caramelize the sugar, add the tomatoes, season and cook until soft. Pass through a fine sieve and season to taste.
1. For the sauce, cut garlic into tiny pieces, crush the coriander seeds, stir together all ingredients.
2. Clean green beans, peel the kohlrabi and cut into wedges. Boil the green beans or broad beans, drain and rinse in cold water.
3. Cut ginger into small pieces (approx. 1 full tsp.), grate the zest of 1 lemon. Cut peach into wedges. Clean scallions and cut into approx. 3 cm-long pieces. Quickly sauté the green or broad beans, kohlrabi, scallions, ginger and lemon zest in a pan with 2 tbsp. of hot oil. Pour in 2 tbsp. of soy sauce and 2 tbsp. of either fish or chicken stock. Add the peach and sauté.
4. Salt and steam the sole filets. (If you don't have a steamer available, lay the sole filets in a pan lightly greased with butter, add a little water and cook in the covered pan.)
5. Remove the tails from the scampi as far as the tail fin, sauté in very hot olive oil for about ½ minute. Remove scampi from the pan and sprinkle with lemon juice.
6. Plate the fish and scampi on the vegetables, drizzle with sauce and serve.
1. Bring sage stalks to a boil in the vegetable stock and briefly allow to infuse.
2. Heat up 2 tbsp. sunflower oil in a pan and sauté sage leaves until they are blanched, allow to drain on kitchen paper and set aside.
3. In the same pan, sauté the finely chopped onion until clear, add the risotto rice and briefly sauté.
4. Pour in white wine - heat - then gradually add the stock until the risotto is "al dente".
5. Prior to serving, finish off with chopped sage leaves, cold butter and Parmesan.
6. At the last moment, fold in the whipped cream.
7. Garnish with the sautéed sage leaves.
1. For the potato noodles, peel the potatoes and cut into noodle-size pieces (best way is to use the "Turning Slicer" from the Asia-Shop).
2. Cook noodles in boiling water until al dente.
3. For the porcini sauce, cut the mushrooms into thin slices and sauté in olive oil until golden brown.
4. Add garlic, parsley, cream one after the other and bring briefly to a boil.
5. Drain noodles and add to the sauce.
6. Season to taste with freshly ground nutmeg, Parmesan, salt and pepper .