Recipes

Pearl barley risotto

300 g pearl barley

60 g diced bacon

½ onion

100 ml white wine

approx. 750 ml poultry stock

1 tbsp small cubes each of leek, celery, carrots

2 tbsp whipped cream

"Strammer Max"

6 quails

12 quail eggs

6 thin slices of Black Forest ham

150 g veal sausage meat from the butcher

150 g quail sauce

Pearl barley risotto: Sauté the diced bacon and onion in a pan until translucent, add the pearl barley and deglaze with the white wine and chicken stock. Cook until the pearl barley is soft and the liquid has reduced. Clean and wash the carrots, celery and leek. Then cut into small cubes and cook in salted water until soft. Rinse in cold water, pour into a sieve and squeeze gently. Add to the pearl barley risotto just before serving.

"Strammer Max": Bone the quails and remove the skin from the breasts. Make a quail sauce from the bones and root vegetables. Season the quail breasts with salt and pepper and coat with the sausage meat. Place the quail breasts on thin slices of Black Forest ham and cut out with a knife. Cover both sides with the ham. Fry the quail breasts over a moderate heat in a Teflon pan and roast in the oven at 170° C for 3 minutes on each side. In the meantime, make 12 quail fried eggs. Arrange the quail breasts on the pearl barley risotto. Place the fried quail eggs on top of the quail breasts.

Recipe by Ludwig Bechter, Gasthaus Lamm, Bühl
Photo: Protective Association of Black Forest Ham Producers