Berlin Stilt

For the Berliner Stelze, lard the vegetable onion with bay leaf spice and the cloves.

Place the stilton in a saucepan, cover with water and cook with the larded onion for just under 3 hours.

Finely dice the bell bell pepper, celery, carrot, zucchini and mushrooms. Cut the leek into strips.

Set aside 300 ml of the ice-cream stock, blanch the vegetable cubes and leek strips in the remaining stock. Then remove and drain. Sauté the shallot in a saucepan with lard, add the sauerkraut and bay leaf spice and extinguish with wine and 100 ml of the ice-cream stock. Boil the cabbage gently for 30 minutes.

Cook the peas in boiling water for about 7 minutes, drain and puree with 20 g of butter. Season the puree with sugar, salt, pepper and a pinch of nutmeg.

For the sauce, boil 200 ml of stilt stock, beat with 50 g of butter and crème fraîche. Next, fold in mustard, parsley and chives and season with salt and pepper.

Cut the stilt into cubes and press into four rings. Spread half of the vegetable cubes and leek strips evenly on top. Then brush the pea puree thickly or possibly squirt it on.

Arrange the sauerkraut on plates, place the stilton tartlet on top and remove the ring. Add the remaining vegetable cubes to the sauce and pour it on. Serve the Berliner Stelze.

Preparation Tip:

Dumplings go well with the Berliner Stelze.

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