Today we have an exclusive menu for you to try at home. We start with a refreshing appetizer from the Carl & Sophie Spree Restaurant in Berlin by Chef Martin Höse, an excellent main course by Chef Florian Weidlich from the Restaurant Oliveto in Bonn, and a delicious dessert by Chef Gabriel Neves from the BACiO della Mamma Luzern.
Asparagus yogurt mousse with grilled green asparagus
At CARL & SOPHIE, located at the AMERON Berlin ABION Spreebogen Waterside, chef Martin Höse brings contemporary classics from different country cuisines and creative vegetable variations to the plate. The asparagus yogurt mousse with grilled green asparagus definitely makes for a springtime refreshment.
Ingredients for 5 people
Preparation
Cut off the woody parts of the green asparagus and grill with olive oil. Marinate the grilled asparagus with salt, sugar, olive oil, chili and lemon juice and then refrigerate. Soak the gelatine. Mix asparagus stock and yogurt and then season to taste.
If an espuma is at hand, pour the asparagus yogurt mixture into a bottle with the gelatin and cream and froth with an iSi capsule. If no espuma is at hand, whip the cream, fold into the mixture with the gelatin, pour into a mold of choice and chill.
When the mousse is somewhat firm, arrange it with the asparagus as desired.
Calf fillet with fregola sarda & spring asparagus
"Back to the roots", that is the guiding principle of our chef Florian Weidlich and his team. Thus, the authentic Italian cuisine forms the basis of our creations, which make do with few, but selected ingredients. An equally refreshing main course awaits you from the Oliveto restaurant, which is located in the AMERON Bonn Hotel Königshof. A taste experience that leaves room for a delicious dessert.
Ingredients for 4 people
Preparation
Carefully sear the veal fillet on all sides. Then place in a preheated oven at 160 degrees on a rack for 8 minutes. Then let it rest in a warm place.
Cook the fregola sarda in boiling salted water until al dente, then shake it off, add a drop of olive oil and mix it in. Cut the dried tomatoes and the red onion into fine strips. Peel the asparagus, make a stock with the peels, 2 tablespoons of butter, salt, sugar and water.
Cook the asparagus in the stock until tender, then marinate with sea salt, ground pepper and olive oil.
Cut small fine cubes from the toast slices and fry them in butter until crispy. Cut the boiled eggs into small cubes.
Heat some olive oil in a pan and lightly fry the red onion strips and tomato strips. Add the Fregola Sarda, 1-2 ladles of asparagus stock and reduce briefly. Then finish with cold butter and Parmesan cheese, season with salt and pepper.
Melt the butter in a frying pan and fry the veal fillet briefly until it is lightly brown on the outside.
Now place the asparagus on the plate, spread the eggs, ricotta and wild herb slaw on top and drizzle some olive oil over it, sprinkle the croutons on top at the end.
Arrange the Fregola Sarda and cut the veal fillet and place it on top.
Blood orange sorbet
Enchant your loved ones with this recipe from Gabriel Neves, chef at BACiO della Mamma Luzern, which is located in the AMERON Luzern Hotel Flora. The blood orange sorbet perfectly rounds off the AMERON spring menu.
Ingredients for 10 people
