Porcini-potato fritters with lamb's lettuce
Foto: Johannes Kittel
Peel the potatoes and either grate or cut length-wise into very fine strips. Salt well and leave to sit for about 5 minutes, then squeeze out the juice. Add the nutmeg and cornstarch and make 8 thin patties from the mass (approx. 12 cm Ø). Heat the vegetable oil, and place the patties into the pan, press flat and fry a golden brown. Drain well on kitchen paper and, with a round cutter, cut pieces about 10 cm Ø from the patties. Allow to cool. For the stuffing, cut the chicken fillet into small cubes andmixwith the cold cream, salt and egg. Push through a colander or sieve and spread some stuffing thinly onto 4 of the fritters. Cut the lamb fillet into slices about 1 cm thick and season
with the pesto, salt and pepper. Place the fillets on the fritter and spread a thin layer of stuffing over the meat. Spread the rest of the stuffing over the fritters and place these, stuffing side down, on the meat. Press down and shape roundly over the top of the meat. In a teflon-lined pan, heat vegetable oil and fry the patties a golden brown on each side. Place a rack into the roasting dish and put the meat on top. Roast for 10 minutes in a preheated, fan-forced oven at 165 °C. Remove and cover with foil. Allow to stand for 8 minutes. In the meantime, simmer the juice from the peppers until it reduces to a third. Stir in 4 tablespoons of olive oil, salt, Tabasco sauce and sugar, making a thick sauce. Cook the beans al dente in salt water and toss in butter. Seasonwith salt and pepper and arrange onwarmed plates. Cut the “rösti burger” in half, and arrange on the plates. Pour over sauce to serve. Garnish with thyme.
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