F.X. MAYR-ÄRZTE

Cold
Starter

Can also be used as a light dinner.

Marinated salmon trout

Ingredients (10 servings)

1	Salmon trout, trout or char (1.5 kg)
40 g	coarse sea salt
30 g	raw sugar
60 ml	Cognac
1 tsp	crushed peppercorns

Koreander and pepper (ground)
1 bunch dill

Preparation (2 days)

Fillet the salmon trout, but do not skin it, and remove the side bones with tweezers. Separate the two fillets cleanly. Place one fillet with the skin side down in a suitably large mould.
Mix salt with sugar and pepper and sprinkle with the fillet. Coarsely chop the dill with the stems and sprinkle over it. Sprinkle with cognac and season with ground coriander and pepper.
Place the second fillet, seasoned in the same way, with the skin side up on top. Cover with aluminium foil and marinate in the fridge for at least 48 hours. During this time, turn the fillets twice.
Cut the fillets with a fillet knife into oblique thin slices.

After staining, the marinated fillets can be well packaged or better frozen in a sealed state.
Mustard sauce and small warm potatoes go very well with it.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
166	-	29,2	4,1

Food compatibility

L	Lactose-free
F	Fructose-free
G	Gluten-free
H	Just fresh without cognac

Soft goat or sheep cheese with olives

Ingredients (2 servings)

each 1	red onion, pepperoni, rosemary branch
250 g	Goat cheese or soft sheep cheese
4 tbsp	best green olives
2 tbsp	Pumpkin, hemp or olive oil

some wild garlic

Preparation (5 minutes)

Cut the cheese into large cubes and arrange on plates.
Pepperoni and bear's garlic very small, onion in rings cut and with olives and rosemary over it give.
Drizzle with oil.

You can also prepare mozzarella from buffalo or sheep's milk or fresh quark (curd cheese) with tomatoes and olives.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
220	1,4	13,5	15,0

Food compatibility

L	Lactose-free cheeses
F	Possibly without onion
G	Gluten-free
H	No tomatoes, cream cheese and young olives

Peach and mint cold bowl

Ingredients (4 servings)

300 g	well ripe peaches pitted
500 ml	Butter milk
250 ml	Sour cream
40 ml	Maraschino
4 tbsp	bee honey or raw sugar

juice from ½ lemon, fresh mint or lemon balm leaves

Preparation (5 minutes)

Puree all ingredients in a mixing glass, arrange in soup plates and garnish with a dollop of sour cream and fresh mint.

You can use all ripe fruits and berries depending on the season.

Nutritional information (1 serving)

KCAL	CARB	PROT	FAT
176	27,5	7,3	7,0

Food compatibility

L	Lactose-free dairy products
F	Without alcohol, honey and peach, possibly with banana
G	Gluten-free
H	No alcohol, lemon and honey

Cold
Starter

Warm
Starter

Vegetarian
Main courses

Soups &
Vegetable broths