Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by La Source des Sens
La Source des Sens is a restaurant and hotel located in Morsbronn-les-Bains. The chef suggests an original recipe: loin of suckling pig caramelised with pralines, risotto cooked with red beetroots and gravy.
Suckling Pig :
Ingredients : 1 double loin of suckling pig, 100 g red pralines, 1 sprig of rosemary, 2 cloves of garlic, 1 pinch flour, 10 cl white wine, ½ tablespoon of tomato puree.
Chop the loins and cut away from the bone. In a frying pan, cook them on the rind side for about 3 min. then turn them over and cook for 2 min. Dress the meat, lay the loins on the bone and sprinkle with finely crushed pralines. Place in the oven at 170°C for 5 min. Bring them out and keep them warm. Take the gravy juices running out of the meat and skim off the grease, thicken it slightly and add the tomato puree, deglaze with white wine and add water as necessary. Leave it to simmer for around 20 minutes, not forgetting to skim it, strain it and let it reduce to thicken up the gravy. Season to taste.
Le risotto :
Ingredients : 200 g Italian rice, 1 finely chopped medium onion, 10 cl white wine, 1 cooked red beetroot, 1l white chicken stock, hazel nut oil.
Roughly chop up the beetroot in a mixer. Using a frying pan, cook the onions in olive oil until they sweat. Add the rice and stir until it becomes pearly white. Deglaze with white wine and cover with white stock. Let the liquid evaporate and repeat the operation until the rice is al dente. Then add the beetroot puree and a trickle of hazel nut oil. Season to taste and keep warm.
Brussels sprouts :
Ingredients : 8 small Brussels sprouts.
Take the outside leaves off the Brussels sprouts and boil them. Remove them from the heat and season to taste. Keep them warm.
Informations :
19
route de Haguenau
67360 Morsbronn les Bains
Tél : 03 88 09 30 53
Opening :
