“We are very happy to be guests of our friends from St. Antony today. As food bloggers, we love the combination of good food and a great wine,” says Tanja Farwick. “We have come up with two winter recipes to go with the Schön Rosé : a creamy salsify soup with parsley oil and a savoy cabbage and apple risotto with red mullet. The fish fillet, fried on the skin, makes this main course a real treat for the palate. Cooking at home is highly recommended!” Thank you, dear foodistas!
Savoy cabbage and apple risotto with red mullet
Ingredients (for 4 people):
1 shallot
1 clove of garlic
100 g butter
2 medium apples
850 ml vegetable stock
200 ml rosé wine (Beautiful)
300 g risotto rice
200 g savoy cabbage
100 g Parmesan cheese
4 tbsp clarified butter
4 fillets of red mullet
à 80 — 100 g
Sea salt, pepper
Preparation:
1. Peel and finely dice the shallot and garlic.
2. Heat 50 g butter in a saucepan and sauté the shallot and garlic until translucent.
3. Add the risotto rice and sauté until translucent, stirring constantly.
4. Gradually pour in the broth and wine, stirring occasionally. Do not add the next portion of liquid until the risotto rice has absorbed the liquid. Cooking time approx. 30 – 35 minutes.
5. In the meantime, wash the savoy cabbage, remove the stalk and cut the leaves into fine strips.
6. Wash the apples, remove the core and cut the fruit into fine cubes. Set aside a quarter of an apple.
7. Briefly cook the apple slices with the remaining butter (50 g) in a pan and add to the risotto together with the savoy cabbage.
8. Wash the fish fillets, pat dry and season with salt. Then place in a pan with clarified butter and fry on the skin side for about 3 – 4 minutes.9. Finely slice the Parmesan cheese and add to the risotto. Season with salt and pepper to taste.
Salsify soup
Ingredients (for 4 people):
400 g salsify
2 waxy potatoes
1 red onion
3 tbsp sunflower oil
100 ml rosé wine (Beautiful)
100 ml water
300 ml vegan cream
(alternatively soy milk)
100 g vegetable fat
pepper, sea salt
Ingredients of parsley oil:
1/2 bunch flat-leaf parsley
100 ml olive oil
Preparation:
1. Peel and wash the salsify and cut into slices about 3 cm thick. Cut a stalk of salsify into thin strips with a peeler and fry in vegetable fat, drain and later garnish the soup with it.
2. Peel the potatoes and onion and cut into small cubes.
3. Heat the onion in a tall saucepan with sunflower oil. Sauté for about 3 minutes until translucent, then add the potatoes and salsify.
4. Deglaze the vegetables with rosé wine and simmer over medium heat until the liquid has evaporated.
5. Add the water and vegan cream and cook for 15 minutes over medium heat.
6. Finely puree the soup using an immersion blender.
Preparation of parsley oil:
1. Wash the parsley, pat dry, remove the stems, coarsely chop the leaves and puree finely together with the olive oil.
2. Add as a garnish to the soup or use it to refine other dishes (the oil will keep slightly chilled for at least two weeks).
Editor’s Pick:
The VDP. Weingut St. Antony was recently named the best rosé producer in Germany. When Dirk Würtz took over the winery almost four years ago, he would never have dreamed of this. Read more about this under In the Name of Rosé
