A real mountain hut secret tip: Tyrolean Chanterelle Skillet with Bacon
Ingredients:
Garlic-Lemon Sauce:
200ml olive oil
1 egg yolk
1 garlic clove
½ tsp mustard
1 tbsp lemon juice
A dash of heavy cream
Salt
Other Ingredients:
4 tbsp pine nuts
100g HANDL TYROL Ham Cubes
2 romaine hearts
2 tbsp olive oil
Fleur de Sel
Pepper
2 tsp honey
2 tbsp balsamic vinegar
Fresh lemon zest
80g grated Parmesan (optional)
For the necessary crunch: Our HANDL TYROL Ham Cubes
Method:
Level of difficulty:
Hobby cook
For the Garlic-Lemon Sauce:
- Add the olive oil to a tall, narrow container and add the egg yolk. Blend with an immersion blender to a creamy sauce.
- Peel and press the garlic. Add the cream, garlic, mustard, and lemon juice to the sauce and season with salt.
- Let it sit in the refrigerator for about 30 minutes.
For the Topping:
- Toast the pine nuts in a pan without fat and set aside. In the same pan, fry the Ham cubes until crispy, then remove and drain on paper towels.
- Wash the romaine hearts, shake dry, and cut in half. Sear them briefly on both sides in olive oil. Season with Fleur de Sel and pepper. Drizzle with honey and deglaze with balsamic vinegar.
Serve:
- Arrange the seared romaine hearts on a plate, drizzle with garlic-lemon sauce, and garnish with Ham cubes, pine nuts, and lemon zest.
- Sprinkle grated Parmesan over the top if desired.
Tip: Add freshly ground pepper on top!