Minced goose balls with winter truffles on mashed potatoes
Chef Claus Aigner of the 4-star Superior Hotel Paradiso at the EurothermenResort Bad Schallerbach has created his own 4-course Vitalwelt Christmas menu.
Minced goose balls
- 250 g minced veal
- 250 g minced goose meat cooked in the oven
- 1 piece of bread rolls (cut into small cubes)
- 1/8 l milk (to soak)
- 1 pinch of nutmeg (grated)
- 40 g bacon (cut into thin strips)
- 1 piece of egg
- 1 piece of onion
- 1 handful parsley (fresh)
- 2 tablespoons whipping cream
- 1/4 l beef broth (to pour on)
- 1 dash white wine (for the sauce)
- Butter (cold, for mounting the sauce)
- 2 tbsp. butter or margarine
- 1 kg floury potato
- 1 dash milk
- 1 pinch nutmeg
- 1 tsp salt
Mushrooms and leeks
- 200g mushrooms
- 200g leek
- 50g butter
- 10g sugar
For the minced meatballs, cut the bread into small cubes and soak in a little milk for about 10-15 minutes.
In the meantime, peel the onions and cut into small cubes. Fry in a little oil until translucent and set aside. Finely chop the parsley.
Pour off the milk and squeeze out the bread cubes well. Mix with the mince. Now add the roasted onions, parsley, bacon, salt, pepper, a pinch of nutmeg and caraway seeds. Beat the egg and mix with the mixture. The minced meat roast tastes particularly good if you mix in 1-2 tablespoons of whipped cream.
Roll the meat mixture into a roast and place in a greased baking dish. Bake in the oven at 160 °C for about 1 hour. To make the minced meat roast nice and juicy, baste it with a little soup every 15 minutes.
After it is cooked, you can quickly make a light sauce from the leftover soup with some cold butter and a dash of white wine.
For a mashed potato, use floury potatoes. Peel the potatoes, cut them into roughly equal pieces and put them into a pot with enough water to just cover the potatoes.
Salt, bring to the boil and simmer - with the lid on - for about 20 minutes. Make sure that the potatoes do not stick (add a little milk if necessary).
Remove the pot from the cooker, add some milk, butter or margarine and some nutmeg (possibly also some grated caraway).
Mash with a potato masher and beat with a whisk until fluffy.
Wash the mushrooms and leeks thoroughly, cut into bite-sized pieces and glaze briefly in the butter with sugar season and deglaze with a splash of white wine