Verjuice / Agrest means as much as like “Green juice “, because it is obtained from still immature grapes. The time of the harvest is essential, as it decides over its sweet/acid proportion. The green berries are pressed, pasteurized and filtered in order to extract the Agrest.
Above all in the Middle Ages, Verjuice was far a means of common acidification. By the introduction of the lemons to Europe by the cross drivers it was increasingly displaced by these. Today Agrest experiences its renaissance, just by the increasing awareness of differentiated kitchen.
Verjuice is not as acidic as vinegar, but is stronger and more salient acid than lemon. Ideally Agrest is often used as a sauce or as a mild base, but at the same time it has the characteristic of an Acidifier for light (easy) dressing. The very mild acid is often grateful in connection with the wine with the meal; the fact itself can better get used.
Tagliatelle with shrimp and green asparagus (for 4 people)
Remove the woody ends from 500g (17, 6 oz.) Asparagus then cut it into approx. 3 cm long pieces. Add 2-3 tablespoons olive oil and roast the asparagus over medium heat, pour ½ cup Verjuice, a glass of white wine until they are firm to bite.
Cook the Noodles Add 200g (7 oz.) pre-cooked shrimp (possibly the Lake Drain) to the asparagus, let it heat. To it add salt and pepper, stir in two tablespoons each of cream cheese and Crème fraîche. Fold in the noodles and let it infuse briefly.
Sea bass fillet with rosemary and coriander butter and parsley risotto
Prepare everything for the fish fillets, and then prepare the parsley risotto: (4-6 servings) Grate 60g (2, 1 oz.) parmesan cheese. Cut an onion into small pieces and fry in 40g (1, 4 oz.) butter. Add 400g (14, 1 oz.) risotto-rice to it, under constant stirring heat it scoop wise gradually, best add to it chicken stock. After about 20 minutes stir in a bunch of chopped fresh parsley, to it add 40g (1, 4 oz.) butter and the grated parmesan and season with salt and pepper. Cover it and cook for 3 minutes, stir and serve immediately.
Per person pat dry a filet of sea bass with salt, flour with cornstarch. Strip off the leaves from a sprig of Rosemary, add 1 tablespoon of coriander seeds and 10g (0, 3 oz.) butter in a pan and let it simmer on low heat. Turn high the Daie flame, at medium heat add fish fillets to it and roast it for a minute on each side-then take the pan of the stove, cover it with a lid and let it simmer for one more minute.
Arrange the Fish on the parsley risotto. Pour the drippings in the pan with 4 oz Verjuice, and boil down briefly. Pour over the fish and risotto.
Deer stew with caramelized pears, dumplings and red cabbage
Cut the Venison in 3×3 cm big size pieces. Render 100g (3, 5 oz.) -150g (5, 2 oz.) pancetta in a dry nonstick pan and remove fat from it. Pat dry the venison goulash, season it with pepper and salt, and dredge in flour and roast briefly in portions in the hot fat from all sides, remove and keep aside from the pan again.
In a saucepan, sauté two chopped onions in ½ bottle red Wine, add a bay leaf, pepper and coriander seeds and juniper berries in a spice bag to it, and then the deer meat and two teaspoon quince jelly. Add a glass of Marsala and cook over low heat for 1.5 hours without covering it. Stir occasionally so that the goulash does not exaggerate.
Season with salt and pepper, to it add some Verjuice acid
For the dumplings take 500g (17, 6 oz.) flour with two eggs, 1 teaspoon salt and lukewarm water, stir until the batter is thick and bubbles up. Cook the plain noodles in boiling salted water, let it simmer briefly and take it out from the water – then fry in butter.
Caramelize a little sugar in a pan, and roast a cleaned and peeled pear cut in columns in it.
Serve with red cabbage and cranberry.
Cook 80g (2, 8 oz.) lentils per person with double the quantity of water for 45 minutes. For taste add diced carrot, onion and celery and fry in butter. Blend a peeled clove of garlic, salt, a teaspoon of each capers and tahini and a dash of Verjuice and add to the cooked lentils.