Modern Mayr Cuisine Recipes02/07/2014, VIVAMAYR
Modern Mayr cuisine focuses on a healthy gut and digestive system. The diet is clean and fresh but not super restrictive. It does involve periods of fasting which result in the body being detoxified and waste products being removed to allow sustainable health to occur.
THE MODERN MAYR CUISINE BASE BROTH
The base broth de-acidifies assists the detoxing process and is literally the basis for many recipes in Modern Mayr cuisine. See the Saffron trout recipe below that utilises the base broth.
- 400 g carrots
- 200g parsnips or root parsley
- 200g fennel bulb including leaves
- 150 g celeriac
- 100g celery
- 100g leeks
- 50 g kohlrabi leaves or turnip leaves
- 2 slices lemon or lime
- 3.5 L cold water
- 10g rock salt or Fleur de Sel
- 2 bay leaves
- A little freshly ground pepper
- 2-4 juniper berries
- 2 tsp coriander seeds
- 1 tbsp ginger, peeled and chopped
- Half a stalk of lemongrass, finely sliced
- Fresh herbs of choice
Thoroughly clean the root vegetables with a brush under running water and remove any blemishes. Do not peel organic vegetables. Chop. Fry the dry spices in a non-stick frying pan without oil while stirring constantly, until the spices ‘break open’ and release their fragrance. Be careful to not burn the spices. Crush the fried spices in a mortar, this will allow them to develop their full flavour.
Place the cold water, vegetables and spices in a saucepan and bring to the boil. Simmer gently for 1.5 hours, add the fresh herbs and leave to simmer for another 30 minutes or so. Strain the quantity of broth you require through a fine sieve.
Leave the remainder of the stock to cool and store in the fridge to cool and store in the fridge. Only strain off as much as you need at any one time. If you wish, you could boil the vegetables a second time and discard them after obtaining the second quantity of base broth.
Tips from Markus Sorg (the chef at Parkhotel Igls)
Only use the freshest vegetables. Do not freeze the broth as this causes a loss of vitamins and flavour. Store 2 or 3 servings in a resalable glass jar. The broth will keep in the fridge for 3-4 days.
SAFFRON POACHED TROUT
- 750ml base broth
- Half a small leek
- 1 head of fennel 1 yellow courgette or yellow carrot
- 1 organic lemon sliced
- 5 cardamon pods
- 8 saffron threads
- 1tsp turmeric
- 40 ml Pernod
- 40ml olive oil
- 125 ml fruit vinegar, either lemon or raspberry
- Fleur de Sel
- 4x 200 trouts, cleaned and gutted
Heat the liquid in a suitable saucepan or fish kettle. Wash the vegetables, cut into small pieces – the smaller the pieces, the better the extraction of nutrients – and add to the liquid. Add the remaining ingredients and simmer gently for 5 minutes until you have a deliciously fragrant broth. Reduce the heat to just below simmering point and add the trimmed trout. Depending on their size simmer for 10 – 15 minutes
The trout is cooked when the dorsal fin can be removed easily. Fillet the fish and serve with the cooking liquid.
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