Swiss rösti with Züricher Geschnetzeltes
Golden fried potato rösti with a fine veal ragout, sugar snaps and chanterelles
For the rösti
- 750 g jacket potatoes (from the previous day)
- 3 tbsp. oil or melted butter
- Salt, pepper
- 500 g veal schnitzel
- 200 g chanterelles
- 100 g sugar snaps
- 3 shallots
- 4 tbsp. oil
- 150 ml white wine
- 300 ml veal stock
- 250 ml cream
- 1/2 bunch of parsley, chopped
For the Geschnetzeltes:
For the Geschnetzeltes, wash the veal, daub dry and cut into strips. Clean the chanterelles and cut the larger mushrooms into half. Wash and clean the sugar snaps, cut in half through the centre. Peel the shallots and dice finely. Heat up 2 tbsp. oil in the Fusiontec frying pan 28 cm, saute half of the diced shallots, then add the chanterelles and saute, stirring occasionally. Season with salt and pepper, then remove and set aside. Heat up another 2 tbsp. oil in the Fusiontec frying pan 28 cm, add the meat and fry, also stirring occasionally. Season with salt and pepper, then remove and set aside.
Pour the white wine and veal stock over the juice from the meat. Bring to boil and reduce slightly, pour in the cream and leave to simmer until the sauce begins to bind slightly.
Meanwhile, peel the potatoes for the rösti and grate coarsely using a food processer or a grater. Season the grated potato with salt and pepper and form into 8 flat disc shapes. Heat up a little oil in the Fusiontec Teppanyaki, place the röstis onto the tray, one portion at a time, and press flat using a spatula. Place the Fusiontec Teppanyaki on the stove and fry the röstis on both sides until golden brown. Keep warm in the oven at 60 °C until ready to serve.
Add the meat and sugar snaps to the cream and wine sauce leave to simmer for 2–3 minutes. To finish, add the chanterelles and season the Geschnetzeltes to taste.
Plate up the rösti with the Geschnetzeltes and garnish with parsley to serve.