A Mayr Summer Menu from Parkhotel Igls

Be inspired to eat healthily with this Summer Menu for 4 people by Markus Sorg from Parkhotel Igls. The menu is based on Modern Mayr Cuisine the philosphy followed by the spa. 

Cream of parsnip soup

  • 250g parsnips
  • 80g potatoes
  • 800ml vegetable base broth
  • Salt & pepper
  • Grated nutmeg
  • 100ml soya cream
  • 20ml olive oil
  • 25g finely chopped parsley

Peel and chop the potatoes and the parsnips. Simply cook the vegetables and spices in the stock until tender. This will take around 10 minutes. Then add soya cream, olive oil and parsley, and blend until you have a light and foamy consistency. A dash of lemon juice before serving adds that extra touch of flavour.

Note: the original recipe recommends ‘Root Parsley’ – unfortunately not readily available in UK, but parsnips are a credible alternative.

Avocado and tomato salad

2 avocados, peeled, stoned and finely sliced

Fillets of 2 sun-ripened, peeled and deseeded sun-ripened tomatoes

Segments of 1 large pomelo or grapefruit

Serve with a Citrus dressing

  • Juice of 1 grapefruit, 2 limes & 1 lemon
  • 100ml olive oil
  • 50ml linseed oil
  • 50ml vinegar (use citrus vinegar if available)
  • 2 tbsp maple syrup
  • Salt, pepper, ground coriander

Stuffed roulades of sole

Cooked in a bamboo steamer basket

  • Fresh herbs: thyme, basil, lemon grass, fennel
  • 20ml Pernod
  • Fleur de sel
  • 800g sole, skinned and filleted
  • 2 tbsp Dijon mustard
  • Dill
  • 1 organic lemon
  • 1 head of fennel
  • 50g mangetout
  • 50g carrots
  • 50g celery
  • 1 organic orange

To make the herb stock, simmer the fresh herbs, Pernod and salt in a saucepan of water until the stock becomes aromatic.

Place the sole fillets a little distance apart on a chopping board, cover with clingfilm and flatten carefully. Brush with Dijon mustard, sprinkle over the chopped dill and marinade in a mixture of grated lemon zest and salt.

Depending on their size, either use the fillets singly or put 2 together to form the roulades. Evenly cut the vegetables into fine strips and blanch in boiling water (not for too long, they should still be crunchy) and immediately refresh under cold water.

Cover half the fillets with the strips of vegetables starting at the wider end and roll them in such a way that they can hold their shape unaided. Place the saucepan with the herb stock on a medium heat.

Once the heat is constant, pop the steamer basket over the saucepan, line the bottom of the basket with the sliced organic orange and add the fish roulades. Cover with a lid and steam for 5 to 7 minutes. Season with salt and a drizzle of olive oil before serving.

Tip by Markus Sorg

The temperature is correct when you can still bear to hold your hand about 15cm above the bamboo steaming basket. Keep checking that the steamer‘s contents are not getting too hot.

Fennel with aniseed, caraway seeds and saffron

Cooked in a preserving jar

  • 4 small heads of fennel including leaves
  • Freshly ground salt and pepper
  • 2 segments of star anise
  • A pinch of ground caraway seeds
  • 8-10 saffron filaments
  • 20ml olive oil
  • 10g butter
  • 20ml Pernod
  • Vegetable base broth quantity to suit the size of the preserving jar to be used

First finely chop the fennel leaves and set aside for use as an aromatic garnish. Peel the fennel bulbs with a potato peeler (to remove fibres) then cut into halves. Place all the dry spices in a grinder or use a pestle and mortar to grind them together.

Briefly saute the fennel in the olive oil, season with the spice mixture, add flakes of butter to the pan and glaze. Deglaze with the Pernod. Place everything inside the preserving jar. Pour the stock into the jar, fill it to the rim and seal.

Stand the jar in a suitable saucepan with sufficient water to cover the bottom two thirds of the jar. Bring to the boil and allow to simmer for around 45 minutes. Serve with a ladleful of its stock and a garnish of chopped fennel leaves.

White chocolate mousse with a berry & olive oil vinaigrette

  • 200ml milk
  • 100ml cream
  • 1 pear
  • 1 tsp sugar
  • 3 stevia leaves
  • ½ organic orange
  • ½ organic lemon
  • Grated nutmeg
  • Grated tonka bean
  • 5 egg yolks
  • 50g white chocolate
  • Berries to taste
  • 20ml olive oil
  • 20ml lime juice
  • 1 tbsp maple syrup

To make the spiced chocolate mousse mix together the milk and cream. Peel the pear, cut a few slices and dice the remainder. Place the diced pear in a warmed saucepan, sauté briefly, add sugar and allow caramelising slightly. Chop the stevia leaves and add to the pear. Grate the orange and lemon zest into the mixture. Deglaze with the juice from the lemon and orange halves and then pour the contents of the saucepan into a soup plate or bowl.

Pour the milk and cream mixture into the used saucepan; add the grated nutmeg and tonka bean to the liquid, stir well and simmer gently. Remove from the heat and allow to cool.

Add a dash of cream to the egg yolks, stir well, then pour into the cooled milk and cream (about 50ËšC) and whisk for around 1 minute. Melt the chopped white chocolate in a metal bain marie and gently fold into the custard.

Add the pear and stevia mix and continue to whisk for another minute. Fill small ovenproof bowls with the creamy mixture, cover with clingfilm, stand in a roasting tin with half an inch of water and bake in a 90ËšC oven for 30 – 35 minutes.

For the berry and olive oil vinaigrette, halve berries from the garden (blackberries, redcurrants, grapes, raspberries etc) and briefly simmer in olive oil, lime juice and maple syrup. Arrange the sliced pear on the mousse and serve with the berry and olive oil vinaigrette.

All recipes are taken from our innovative ‘F. X. Mayr für Gourmets’ cookery book, German version available to order from Parkhotel Igls, €30 plus postage.

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