Toni Mörwald - Chef Profile and Recipes

Catfish Medallions with Dijon Lentils & Red Wine Butter Sauce

Toni Mörwald — Thu, 27 Jul 2023 13:09:29 +0000

Sheatfish is a type of European catfish that inhabits the rivers of Central and Eastern Europe. This sheatfish recipe can be adapted to other type of catfish as well.

It is served with a side of lentils and a fabulous red wine and butter sauce.

Enjoy!

Sheatfish (Catfish) Medallions with Dijon Lentils & Red Wine Butter Sauce

Course Main Course

Cuisine International

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Author Toni Mörwald

Ingredients

100 grams beluga lentils
3 shallots
2 slices streaky bacon
1 teaspoon olive oil
1/4 liter poultry stock
1/4 liter cream
2 teaspoons dijon mustard
balsamic vinegar
1 tablespoon chopped parsley
pepper

Red Wine Sauce:

4 shallots
1 sprig rosemary
1 tablespoon butter
1 tablespoon granulated sugar
1/2 liter red wine (Rioja preferred)
cold butter

Sheatfish:

12 sheatfish (catfish) medallions
a little corn oil
pepper

US Customary – Metric

Instructions

Dijon Lentils:

Soak the lentils in cold water.
Dice the shallots and bacon finely, and gently fry for a while in a little olive oil.
Blanch the lentils in boiling salted water for 2 minutes, drain, rinse with cold water, and add to the bacon and shallots.
Pour, in the stock, bring to the boil, and reduce somewhat before adding the cream and then reducing a little more until thickened.
Add Dijon mustard, balsamic vinegar, salt and pepper to the lentils according to taste.
Immediately before serving, stir in the chopped parsley.

Red Wine Butter Sauce:

Dice the shallots finely, and sauté gently in butter with the sprig of rosemary.
Add the sugar, and continue cooking until it is lightly caramelised.
Pour in the Rioja, reduce over a low heat until only about one-third of the liquid remains, and then pass through a fine sieve.
Just before serving, bind by stirring in the cold butter using a whisk.

Sheatfish:

Season the fish medallions with salt and pepper.
Heat some corn oil in a non-stick frying pan, and put the pieces of fish in the pan with the skin side downwards.
Fry until the underside becomes quite crispy, and then turn the medallions over, reduce the heat, and allow the fish to cook for a little longer until it has a glassy appearance.

To Serve:

Place some lentils in the centre of each plate, top with three sheatfish medallions, and put some of the Rioja butter next to the lentils.

Notes

The post Catfish Medallions with Dijon Lentils & Red Wine Butter Sauce appeared first on Chef's Pencil.

Suckling Pig with Pork Ravioli & Sautéed Pointed Cabbage

Toni Mörwald — Thu, 27 Jul 2023 12:52:55 +0000

Seasoned with caraway, an aromatic spice beloved in Austrian cuisine, the suckling pig takes on an irresistible aroma. Complementing the star of the dish are delicate pork ravioli, skillfully crafted to perfection and a delicious sauteed pointed cabbage.

Enjoy!

Suckling Pig with Pork Ravioli & Sautéed Pointed Cabbage

Course Main Course

Cuisine International

Prep Time 40

Cook Time 4 45

Total Time 5 25

Servings servings

Author Toni Mörwald

Ingredients

Saddle of Suckling Pig:

800 grams saddle of suckling pig
1 sprig rosemary
1 sprig thyme
1 bay leaf
2 cloves garlic
olive oil
caraway seeds

Pork Ravioli:

2 pork knuckles
8 peppercorns
2 bay leaves
200 grams root vegetables
1 onion
2 tablespoons sunflower oil
1/2 litre white wine
50 grams cold butter
200 grams pasta dough
caraway seeds

Pointed Cabbage:

400 grams pointed cabbage
80 grams butter
pepper

US Customary – Metric

Instructions

Saddle of Suckling Pig:

Using a sharp knife, make deep incisions into the rind before seasoning the meat all over with salt and pepper.
Sprinkle some caraway seeds on the meat side, rub in the crushed garlic, sprinkle with olive oil, and add the rosemary, thyme and bay leaf.
Now carefully put the seasoned saddle of suckling pig into a vacuum pouch, vacuumise the pouch at the highest setting, and cook the meat in a bain-marie for 3.5-4 hours at a temperature not exceeding 75 °C / 167 °F.
If you don´t have a vacuum machine at home, ask your butcher to put the meat and other ingredients into a vacuumised pouch.
After cooking, remove the meat from the vacuum pouch, dab dry, and either grill or fry (in a large frying pan) the rind side until the crackling becomes crispy.
Put aside in a warm place ready for serving.

Pork Ravioli:

Put the pork knuckles in a saucepan, add enough water to cover them, and simmer with the peppercorns, bay leaves, caraway seeds and salt for about 1 hour.
In a sautéing pan, fry the diced root vegetables and onion in sunflower oil until they begin to brown.
Remove the pork from its cooking water, dab dry, add to the fried vegetables, and continue frying for a while.
Deglaze with white wine, before transferring to the oven and roasting for about 40 minutes at 200°C/ 392 °F
Remove the knuckles from the roasting tray, and use a small knife to cut off the jelly-like skin, which should then be chopped finely.
Remove the meat from the bone, and cut into small pieces.
Put half of the cooked vegetable mixture into a bowl, and mash with a fork until smooth. Mix together the meat, pork skin and mashed vegetables, and season to taste with salt and pepper.
To make a sauce, brown the rest of the cooked vegetables and knuckle bones in a hot pan before pouring in 2 liters (8 ½ cups) of water and simmering for 20 minutes.
Pass the resulting stock through a fine sieve, and then reduce it until only about ¼ is left.
Adjust the seasoning with salt and pepper before binding with the cold butter.
Using a pasta machine, roll out the noodle dough as thinly as possible.
Brush half of the rolled-out dough with a little water, place small blobs of the pork filling over this half of the sheet, and then cover with the other half of the sheet of dough.
Press down firmly, and cut out individual ravioli that should be cooked in boiling salted water for about 2 minutes and then tossed briefly in butter in a frying pan.

Pointed Cabbage:

If you can`t obtain pointed cabbage, normal white cabbage could also be used, although its flavour and texture are not quite as good.
Separate the cabbage into individual leaves, remove the hard stems, and cut the leaves into small squares (about 3×3 cm/ about 1 x 1 inch).
Heat half of the butter in a large frying pan, add the cabbage squares, and fry a little until the leaves soften slightly.
Pour in about 60 ml ( ¼ cup) water before adding the remaining butter and continuing to cook until the mixture has a creamy consistency.
Season to taste with salt and pepper.

To Serve:

Arrange the cabbage squares on each plate, cut the wild boar into equally sized portions, and put the meat on top of the cabbage.
Place the ravioli and sauce next to the meat and cabbage.

Notes

The post Suckling Pig with Pork Ravioli & Sautéed Pointed Cabbage appeared first on Chef's Pencil.

Wild Boar Recipe With Lentil and Bacon Sauce

Toni Mörwald — Mon, 05 Nov 2018 09:56:00 +0000

This wild boar recipe is brought to you by award-winning Austrian chef Toni Mörwald. The official name of the recipe is braised leg of wild boar with lentil and bacon sauce. The dish is served with parsnips and palffy brioche-dumplings.

Wild Boar Recipe With Lentil and Bacon Sauce

Course Main Course

Cuisine International

Prep Time 15

Cook Time 1 45

Waiting Time 40

Total Time 2 40

Servings servings

Author Toni Mörwald

Ingredients

The wild boar:

1 leg wild boar
1 tablespoon juniper berries
2 tablespoons cooking oil
2 onions
4 carrots
3 parsnips
2 sprigs fresh thyme
1 bay leaf
2 tablespoons sherry
1 tablespoon honey
1 l game stock

Lentil and bacon sauce:

100 g smoked streaky bacon
3 shallots
1 clove garlic
40 ml balsamic vinegar
90 g red lentils
1/4 l vegetable stock
1/4 l cream
20 g butter
black pepper
parsley

Parsnips:

4 parsnips
2 tablespoons extra virgin oil
10 ml white wine vinegar
60 ml beef stock
50 g parsley
black pepper

Palfy brioche-dumplings:

250 grams old & dry brioche
150 ml milk
100 ml cream
1/2 onion
40 g butter
4 eggs
15 g whipped cream
nutmeg
pepper

US Customary – Metric

Instructions

Wild Boar:

Rub the meat with salt, pepper and chopped juniper berries.
Heat the oil in a frying pan, and briskly brown the meat in both sides.
Roast for 30 minutes in a hot oven at 220° C/ 428 ℉.
Wash and peel the onions, carrots and parsnips, chop into large pieces, and arrange around the meat.
Pour in a little game stock, add the bay leaf, and reduce the oven temperature to 180° C/ 356 ℉.
Roast for about 1 hour until cooked, basting often with the meat becoming dry.
Remove the meat from the oven, and allow to rest for 10 minutes in a warm place.
Meanwhile, raise the oven temperature 250° C/ 482 ℉ .
Skim the fat off the meat juices in the roasting tray, add a little water, and then boil vigorously.
Pour the resulting stock through a fine sieve before adding sherry to taste.
Brush the piece of meat with honey, put it back in the roasting tray, and return to the oven for a few minutes to glaze.
Finally, sprinkle with freshly ground pepper.

Lentil and Bacon Sauce:

Dice the bacon, shallots and garlic.
Fry the bacon for a few moments before adding the shallots and garlic, and then sauté very gently until the shallots are transparent.
Add the balsamic vinegar, and continue cooking to reduce the liquid.
Pour in the vegetable stock and cream, and season with salt and pepper.
Bring to the boil again, and reduce somewhat before stirring in the butter with a whisk.
Soak the lentils until softened, and drain well.
Gently stir the lentils and parsley into the sauce just before serving.

Parsnips:

Peel the parsnips, and chop into medium-sized strips.
Heat the olive oil, and sauté the parsnips for a while before pouring in the white-wine vinegar and then seasoning with salt and pepper.
Add the beef stock, bring to the boil, and simmer gently. Stir in the chopped parsley just before serving.

Palfy Brioche-Dumplings:

Break the brioche into small pieces, add the milk and cream, and mix well.
Sweat the finely chopped onion in butter until transparent.
Beat the eggs lightly in a bowl, and then fold these, along with the whipped cream, into the brioche mixture.
Season to taste with salt, pepper and nutmeg.
Mix thoroughly, and leave to rest for 30 minutes.
Now shape the mixture into small dumplings, and cook these for 12 minutes over a low heat in boiling water.

To Serve:

Put a portion of the roast meat on each plate, along with one dumpling and some of the parsnip.
Arrange some of the lentil and bacon sauce next to the meat.

Notes

The post Wild Boar Recipe With Lentil and Bacon Sauce appeared first on Chef's Pencil.

Beef Consommé with Hot Spleen Sandwiches

Toni Mörwald — Mon, 05 Nov 2018 09:19:00 +0000

This simple, yet sophisticated dish combines the rich, clarified flavors of beef consommé with the indulgent crunch of hot, toasted spleen sandwiches. It’s a delightful balance of elegance and comfort, making it perfect for special occasions or when you simply crave a touch of gourmet in your life.

Enjoy!

Beef Consommé with Hot Spleen Sandwiches

Course Appetizer

Cuisine International

Prep Time 20

Cook Time 4

Waiting Time 8

Total Time 12 20

Servings servings

Author Toni Mörwald

Ingredients

Beef Consommé:

2 carrots
1/2 leek
1 stick celery
1 onion
1.5 kg bottom sirloin primal cut
5 litres water
1 bunch lovage
1/2 bunch parsley
1 bunch chives
5 peppercorns
1 bay leaf

To clear the broth:

500 grams ground beef
1 carrot
1 swede
1/2 celeriac
5 egg whites

Hot spleen sandwiches:

160 grams finely chopped ground beef spleen
3 eggs
1 marjoram
1 tablespoon chopped parsley
1 tablespoon finely chopped garlic
4 slices bread
2 tablespoons oil
4 tablespoons flour
pepper

US Customary – Metric

Instructions

Hot to Prepare the Beef Consommé:

Clean and coarsely chop the carrots, leek, swede and celery.
Halve the onion, and brown the cut surfaces in a hot frying pan.
Bring the water to the boil in a large saucepan, and add the Tafelspitz (bottom sirloin primal cut, preferably from the Waldviertler region of Austria) with all of the other ingredients except the peppercorns and bay leaf.
Bring to the boil once more, and simmer over a very low heat for 2-3 hours, adding the bay leaf and peppercorns halfway through the cooking time.
Remove any grey foam that gathers on the surface using a flat skimming spoon.
Leave the soup in a cold place overnight.

How to Clear the Broth:

Coarsely grind the minced meat and the other ingredients using a food cutter, and then add these to the cold soup.
Bring to the boil very slowly, stirring all the time so that the meat does not stick to the bottom of the saucepan
Leave to simmer very gently for about 2 hours before passing through a very fine sieve.

How to Make the Hot Spleen Sandwiches:

Mix together the minced spleen, two of the eggs, the herbs and the garlic before seasoning with salt and pepper.
Spread the mixture about ½ cm (about ¼ inch) thick on a slice of bread.
Place a second slice on top and spread again some of the mixture on top.
Repeat with a third slice of bread and finish with the fourth.
Heat the oil in a large frying pan, turn the `sandwiches` first in flour and then in the remaining egg, and fry them in the oil until golden brown.
Remove from the pan, allow the excess oil to drain off, and cut into pieces of the desired size.

How To Serve the Beef Consommé with the Hot Spleen Sandwiches:

Pass the beef consommé first through a fine sieve and then through fine muslin, season to taste, and serve with the fried spleen sandwiches.

Notes

The post Beef Consommé with Hot Spleen Sandwiches appeared first on Chef's Pencil.