Potato Sack with Morel Sauce

Sift the flour into a suitable bowl. Mix the milk with the eggs and mix with the flour. Season with a pinch of salt and stand for 1 hour. Melt butter, stir into batter while lukewarm and bake 4 narrow crêpes in frying pan.

Potato filling:

Briefly make the leek strips in salted water. Mix the mashed potatoes with the sautéed shallots and spices and place in the center of the crêpes. Tie carefully with the leek strips. Brush with egg yolk and bake in the oven at 180 °C for about 10 minutes.

Sauce:

Soak the morels in cold water for 1 hour. Take out, pour the soaking water through a coffee filter. Sauté the shallots and garlic in butter, add the soaking water and cook for 10 minutes. Add Madeira, morels, whipping cream and oregano and reduce to a creamy sauce. Season strongly with salt and freshly ground pepper.

Vegetables:

Clean brussels sprouts, carrot and kohlrabi into olive shapes. steam all together in butter and soup until soft.

Place the potato sacks in the center of the plate. Pour the sauce and garnish with vegetables.

As a vegetarian menu for 4 people with

Entrée: Cream of pumpkin soup

Main course: Potato sack with morel sauce and mixed vegetables.

Dessert: Fresh figs in beer batter on punch sauce **

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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