Recipes from Stefan Lenz

Antons vegetables / nut butter / wild herbs

Nut butter (beurre noisette):

Slowly brown 300g of butter until a nice set forms on the bottom and the butter takes on a brownish color.

Pass through a fine cloth and continue to use.

It gets its taste from the caramelized lactose during tanning.

Nut butter foam from the Isi bottle:

250g dark nut butter

3 egg yolks

3 tbsp reduction (white wine, shallot, peppercorns, bay leaf)

1 tbsp lemon

Salt, cayenne pepper



Beat the egg yolks and the reduction in a bowl over steam to a creamy mass. Then slowly add the liquid nut butter while constantly beating. Season with lemon juice and salt and cayenne pepper, Tabasco and Worcester sauce.
Fill the mass into an Isi bottle and fill a cartridge.

Celery puree:

300 celery, peeled

100ml vegetable stock

30g nut butter

Salt, pepper, lemon

Color the celery in the nut butter colorlessly, pour on the vegetable stock so that it is only lightly covered and then cook until soft with a lid. If it is soft, lower the lid and allow some of the liquid to evaporate. Mix and taste.

Nut butter marinade:

100g Champion

30ml olive oil mild

15g neutral honey

2 tablespoons soy sauce

2 tablespoons white wine vinegar

Juice from a lemon

100g brown butter

100ml of water

Salt and sugar

Dress the champion in the olive oil. Then add everything except the brown butter and leave for half an hour. Mount the still lukewarm liquid that has passed through with the nut butter with the hand blender. Season with salt and sugar. Serve at a controlled temperature.

Wild herbs / Chickweed / Yarrow / Girsch / Plantain / Dandelion

Gourmetrestaurant Kupferstube
Gourmetrestaurant Kupferstube