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Recipe

Three courses by Alexander Huber

Rezept, Bayern, Jeunes Restaurateurs

The "Huberwirt" has created a classic Bavarian 3-course menu for you to cook yourself

A menu by Alexander Huber

Who doesn't like going to a pub to eat classics such as fried potatoes, schnitzel or cheese spaetzle? These dishes are already a delight in their conventional preparation. But when top German chefs dare to reinterpret these and similar classics, they become a real treat.

Some members of JRE-Deutschland have made it their mission to raise German pub cuisine to a new level without forgetting its roots.

One of them is Alexander Huber. The Upper Bavarian serves both classic pub dishes and regional gourmet cuisine in his traditional family business, the Huberwirt. Alex has created a classic Bavarian 3-course menu for you to cook.

Source of the recipes: "Bayerische Küche vom feinsten" (Mattheaes Verlag; pictures: Lukas Kirchgasser)

In 2005, Alexander Huber took over the management of the "Huberwirt" restaurant, which has been in the family since 1612. As the first trained chef after almost 400 years of gastronomic activities in his family, Huber modernised the concept of the "Huberwirt" together with his wife Sandra and managed the balancing act between upscale cuisine and classic tavern flair.

STARTER: Zockerbrot from the straw pig| Rübchen

Roast pork knuckle & praline

Ingredients:

  • 2 pork shanks (approx. 400 g / per shank)
  • ½ spring onion, bay leaf
  • 2 onions
  • 6 shallots
  • 1 crushed garlic clove
  • 2 tbsp sunflower oil
  • 50 g butter
  • 1 tsp tomato paste
  • 1 MSP sweet mustard
  • 100 ml wheat beer
  • 50 ml malt beer
  • 400 ml veal stock, dark
  • salt
  • sugar
  • Paprika powder (sweet)
  • pepper
  • Sunday roast seasoning
  • 1-2 large potatoes, finely grated (floury potatoes)
  • 1 tsp soy sauce
  • 1 egg
  • Flour for breading
  • green breadcrumbs (200 g breadcrumbs, 50 g panko, 50 g parsley & spinach mixed)
  • oil for frying

Preparation:

Score the skin of the pork shank and blanch in boiling water with the spring onion and bay leaf for approx. 10 minutes. Meanwhile, roughly dice 2 onions and 4 shallots. Preheat a roasting tin in the oven and then sauté the diced onions and garlic in a little sunflower oil until colourless. Then deglaze directly with 100 ml water. Rub the shanks with salt and spices, place on top of the onions and bake in the oven at 160°. Keep turning the shank and after about 50 minutes add the tomato puree, a pinch of sugar, half the butter and the sweet mustard. Continue to roast the onions and increase the oven temperature to 190°. After about 20 minutes, deglaze with the beers and pour in the stock. Season a little if necessary. Add 2-3 tbsp grated potatoes. Cook the shank for a further 50 minutes and allow the skin to become as crispy as possible. Baste the shank from time to time.

When the shank is braised until soft, cut it out and crisp it up in a salamander (or in the oven at 220°). Strain the sauce and flavour with soy sauce, salt and pepper. Rub the sauce through a sieve. Remove the shank meat from the bone and peel the crispy skin off half of it. Set one half of the shank meat to one side, leave to cool slightly but keep lukewarm. Cut into thinner slices before serving. Finely chop the remaining meat and its crispy skin.

Finely dice the two remaining shallots and sauté in the remaining butter. Add the meat and sauté briefly. Deglaze with a little pork jus, reduce and then add an egg yolk. Bring the mixture to the boil again and fold in the crispy skin cubes. Leave everything to cool for approx. 30 minutes. After the resting time, season the knuckle mixture well with salt, pepper, paprika powder and the Sunday roast seasoning. Finally, form small dumplings and coat with flour, egg and green breadcrumbs.

To serve, fry until crispy in 180° hot oil. Drain the pork knuckle pralines on some kitchen paper and season with a little coarse sea salt.

Dried bread crisps

Ingredients:

  • 12 wafer-thin slices of bread
  • brown butter

Preparation:

Place the bread slices on a silicone mat and brush with brown butter. Then bake at 160° for approx. 3-4 minutes until crispy.

Horseradish mustard dressing

Ingredients:

  • 200 ml pork jus (pork knuckle)
  • 50 ml wheat beer (dark), reduced by half
  • 1 tsp tomato puree
  • 1 dash of soya sauce
  • 2 tbsp horseradish
  • 1 tbsp medium-hot mustard
  • 1 tsp honey
  • 50 ml virgin rapeseed oil
  • 30 ml sunflower oil
  • 1 pinch of caraway powder
  • 1 pinch of Quatre Epices
  • salt, pepper
  • 1 tsp parsley
  • 1 tsp chives
  • 1 shallot, finely diced and blanched

Preparation:

Heat some sunflower oil in a pan and fry the tomato purée. After a short time, add the mustard and horseradish and fry. Then deglaze with beer, soya sauce and roast pork jus. Finally, put all the ingredients (except the shallots, parsley and chives) into a blender jug and make a strong dressing. Stir in the diced shallots, chives and parsley just before serving.

Marinated icicles

Ingredients:

  • 200 g peeled icicle radish
  • Sea salt
  • pepper
  • 20 ml rapeseed oil
  • 1 dash of white balsamic vinegar

Preparation:

Season the peeled radish with the remaining ingredients and vacuum-seal. Remove the vegetables from the film and drain before serving. Cut into long strips using a slicer.

 

Chive sauce

Ingredients:

  • 1 soft-boiled egg
  • 1 small potato
  • 1 tsp mustard
  • 2 tbsp crème fraiche
  • 1 tsp sour cream
  • 1 bunch of chives
  • 30 g baby spinach
  • salt, cayenne
  • 40 ml rapeseed oil, virgin
  • 30 ml sunflower oil
  • 1 tbsp apricot vinegar

Preparation:

Place all the ingredients in a blender jug, mix and create a strong sauce.

"Original - Zockerbrot"

Ingredients:

  • 2 slices of brown bread
  • 4 - 5 slices of pork knuckle (lukewarm), thinly sliced
  • 40 g sour cream butter
  • 1 tsp horseradish from the jar
  • salt, pepper

Preparation:

Spread half of the butter on both slices of brown bread. Season the pork knuckle slices with a little salt and pepper and cover one half with the meat. Then spread a generous amount of horseradish on the bread and cover with the other slice. Foam the remaining butter in a pan and toast the "sandwich" in the butter on both sides.

Drain the Zocker bread on kitchen paper. Cut off the ends at the back and front and divide the Zockerbrot into four equal slices.

Decoration:

  • 1 boiled quail egg each
  • 1 quail egg, boiled halved
  • grated pickled egg yolk
  • marinated lettuce hearts
  • chervil
  • sliced radishes
  • freshly grated horseradish

Serving:

First place the original Zockerbrot on a small wooden disc. Then drizzle 2-3 drops of chive sauce onto the slice. Place the whole quail egg on one of the dabs of sauce. Decorate with chervil. First place a bread chip on the middle wooden disc. Brush the pork knuckle slices with the horseradish and mustard dressing and drape them directly onto the chip.

Arrange the radishes decoratively on top. Finally, garnish the pork knuckle bread with a few lettuce leaves and half a quail egg. Add freshly grated horseradish, coarse sea salt and grated pickled egg yolk directly to the Zockerbrot. Place a second bread chip on top. Finally, add a few drops of both sauces next to the Zockerbrot. Place the freshly baked praline on top and decorate with chervil, radish and radish strips.

MAIN COURSE: Crispy fillet of pike-perch with black pudding pockets and creamed sauerkraut

Fried zander

Ingredients:

  • 4 pieces of pike-perch fillet (100 g), boned
  • 1 sprig of thyme
  • 10 ml sunflower oil
  • 20 g butter
  • salt
  • pepper
  • lemon zest
  • coarse sea salt

Preparation:

First heat a pan and add the sunflower oil. Season the zander fillet with salt and pepper and fry directly in the hot pan on the skin side. Allow the fish fillet to fry slowly until crispy on the skin. Then turn and add the butter and thyme. Baste the fish fillet again and again with the frying butter. Finally, season the zander fillet with a little lemon zest and coarse sea salt.

Black pudding

Ingredients:

  • 8 slices of black pudding (1.5 cm thick) (boudin noir or suitable for frying)
  • double-ground flour
  • 20 ml sunflower oil
  • pepper
  • coarse sea salt

Preparation:

Heat a small pan with the sunflower oil. In the meantime, dredge the black pudding slices in the flour. Fry the black pudding slices immediately on both sides. Season the crispy black pudding slices with a little salt and pepper.

Black pudding dumplings

Pasta dough ingredients:

  • 250 g Farina pasta flour
  • 20 ml lukewarm water
  • 1 dash of olive oil
  • 6 egg yolks
  • salt

Preparation:

Place all the ingredients in a mixing bowl and use the dough hook to create an elastic pasta dough. Then leave the pasta dough to rest in cling film for 30 minutes.

Black pudding filling

Ingredients:

  • 140 g black pudding, diced
  • 80 g veal
  • 50 g pork belly
  • 1/2 roll soaked in milk
  • 1 tbsp breadcrumbs
  • 1 egg
  • 1 shallot, diced and sautéed in butter
  • 1 tbsp mustard
  • chopped parsley
  • pepper
  • 1 pinch of cayenne
  • 1 pinch of marjoram
  • salt

Preparation:

Melt the black pudding cubes in a bain-marie while mixing all the other ingredients in a bowl. Then mix in the black pudding and put everything through a mincer. Finally, season the black pudding mixture with salt, pepper, cayenne and marjoram. Finally, fill the mixture into a piping bag.

Finishing the Maultaschen

Ingredients:

  • 1 egg, beaten
  • Flour for the work surface
  • 20 g butter
  • 2 shallots, finely diced and blanched
  • salt

Preparation:

Using a pasta machine, roll out the pasta dough very thinly and into long sheets (approx. 60 x 15). Brush the pasta sheet with egg and pipe a thick sausage on top with the meat mixture. Finally, roll up the dough and use a wooden spoon to press out small patties. Cut them off with a small knife.

Bring a pan of salted water to the boil and simmer the Maultaschen for 5 minutes. In the meantime, foam up a small pan with butter and sauté the shallots. Finally, melt the Maultaschen in the shallot butter. If necessary, lightly season the Maultaschen with salt.

Creamed sauerkraut

Ingredients:

  • 400 sauerkraut (raw)
  • 30 g butter
  • 30 ml white wine
  • 1 small onion, finely diced
  • 20 g apple, peeled and diced
  • 1 tsp lard
  • 15 g flour butter (1:1 ratio)
  • 1 tbsp crème fraiche
  • 80 g whipping cream
  • salt
  • pepper
  • 1 pinch of sugar
  • 1 bay leaf

Preparation:

Foam the butter in a small pan and sauté the diced onion until colourless. Then add the sauerkraut, diced apple, bay leaf and lard and allow to sweat. After a short time, add the white wine and about the same amount of water and cook the sauerkraut for 10 minutes over a medium heat. Then thicken the cabbage with 15 g of flour butter and simmer for another 5 minutes. Season to taste with salt, pepper and sugar and refine with crème fraîche. Just before serving, fold in the whipped cream and season lightly with salt if necessary.

Decoration:

  • finely chopped chives
  • fine bread croutons
  • chervil
  • reduced veal jus
  • herb oil

To serve:

Place a deep, warmed platter and arrange a small ladle of creamy sauerkraut in the centre. Place the fish on top and drape the black pudding and Maultascherl on top. Drizzle a tablespoon of reduced veal jus and herb oil into the sauerkraut sauce. Garnish the dish with chervil, chives and bread croutons.

DESSERT: Pot soufflé with rhubarb, raspberries and milk chocolate ice cream

Pot soufflé

Ingredients:

  • 210 g curd cheese
  • 3 egg yolks
  • 3 egg whites
  • 65 g sugar
  • orange zest
  • Lemon zest
  • vanilla
  • 6 chocolate cubes, 10 g each
  • 6 buttered and sugared soufflé moulds
  • A large pan with baking paper and water

Preparation:

Firstly, mix the curd cheese with the vanilla, both citrus zests and the egg yolks in a bowl. Whisk the egg whites and sugar in a bowl until creamy and fold into the curd cheese mixture. Pour the curd cheese soufflé mixture into the buttered and sugared moulds and allow a chocolate cube to sink into each. Bring the pan to the boil with a little water and place the baking paper in it. Finally, set the moulds and cook the soufflé in the oven at 230° for about 16 minutes.

Raspberry and rhubarb compote

Ingredients:

  • 3 stalks of rhubarb
  • 200 g sugar
  • 50 g water
  • 50 g frozen raspberries
  • ½ vanilla
  • ¼ cinnamon stick
  • 1 slice of ginger
  • 60 g raspberry puree
  • 200 g raspberries (fresh)

Preparation:

First cut the rhubarb and layer in an ovenproof dish. Top with the ginger, cinnamon, vanilla and frozen raspberries. Bring the sugar and water to the boil in a sauté pan and pour over the rhubarb. Cover the dish with cling film and aluminium foil and poach in the oven at 100°C for 20 minutes. Leave the oven rhubarb to cool slightly and then fold in the marrow and raspberries.

 

Milk chocolate ice cream

Ingredients:

  • 250 ml milk
  • 250 ml cream
  • 140 g milk chocolate (Esmeralda Milk from Original Beans)
  • 100 g sugar
  • 20 g cocoa
  • 2 egg yolks
  • 1 egg
  • 20 ml whiskey
  • 20 ml nut liqueur

Preparation:

Firstly, mix the egg yolk, egg and sugar in a bowl. Bring the milk and cream to the boil in a pan and then stir into the egg mixture. Finally, temper the ice cream mixture to 65°C. Finally, mix in the remaining ingredients with a hand blender and leave to cool. Finally, freeze the chocolate ice cream in an ice cream maker.

Sour cream

Ingredients:

  • 100 g sour cream
  • 50 g crème fraiche
  • 30 ml mineral water (carbonated)
  • 25 g icing sugar
  • 1 tbsp olive oil
  • 1 dash of lemon juice

 

 

Preparation:

Place all the ingredients in a measuring jug and blend to a frothy sauce using a hand blender.

Decoration:

  • Mini sorrel
  • Cacao nibs

Serve:

While the soufflés are in the oven, place a large deep plate and arrange a few spoonfuls of rhubarb and raspberry compote on the side. Place a dollop of ice cream slightly to the left and top with a cacao nib. Place 2 more on top of the compote. Finally, pipe a spoonful of sour cream sauce around the compote. Finally, turn the soufflé out onto the rhubarb and drop mini sorrel on top.

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Alexander Huber

image of Alexander Huber

What?
Chef de Cuisine

Where?
Huberwirt in Pleiskirchen

Gourmet-Club