Wiener Schnitzel (Breaded Viennese Escalope)
Foto: Johannes Kittel
For the pasta dough, combine the flour, semolina, egg, egg yolks, a pinch of salt and some water. Knead into a firm dough. Wrap in plastic and leave to sit for at least an hour in a cool place. Using a rolling pin, roll out the dough thinly on a floured surface, and cut into squares (approx. 8 x 8 cm). Take one corner and roll crossways (see photo) to the other corner. Brush the connecting pointwith the egg and press together so it holds.
For the sauce, heat the Noilly-Prat and about a third of the white wine and simmer until it reduces to about a third. Pour on the fish juice and again simmer until the liquid reduces to about 150 ml. Stir in the horseradish and bind with the cold butter. Add salt to taste.
Season the de-boned fish fillets with salt and pepper and place them skin side down on an ovenproof plate brushed with oil. Cover with aluminum foil and bake in the preheated oven (85 °C) for about 15–20minutes.While the fish is cooking, cook the noodles al dente, but don’t douse with cold water. Heat butter in a pan and toss the spinach until it softens. Add the noodles the pan, and salt to taste. Arrange decoratively on a plate, with the fish, either with or without skin. Dribble over the sauce, and serve with caviar. Decorate with parsley.
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