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Cooking Recipe Video : Leg of young goat with turnip compote in gremolata sauce

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Restaurant: Hotel-Restaurant Georges W

Chef: Georges Wenger

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4/ 5 - 13 votes - 3,469 views
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Restaurant: Hotel-Restaurant Georges W

Chef: Georges Wenger

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4/ 5 - 13 votes - 3,469 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
50
Cooking recipe Search Tags:
 Leg of young goat with turnip compote in gremolata sauce
Recommended wine with the dish:
Sauvageon 1998 Vin rouge du Lac de Bienne-Canton de
Difficulty level:
Cooking recipe viewed:
3,469
Cooking Recipe Preparation time
  • Preparation time: 50 minutes
Cooking Recipe Ingredients
  • 1 leg of young goat (gigot), about 2 lbs.
  • 0.85 cups dark fond (young goat)
  • 0.7 oz. peanut oil
  • 1.8 oz. butter
  • Salt, pepper
  • 20 small potatoes, turned in olive oil
  • The gremolata sauce
  • 4 dried tomatoes, cut into small dice
  • 1 lemon peel, cut into small dice
  • 4 garlic cloves, cut into small dice
  • 0.7 oz. minced parsley
  • 1 tsp. thyme leafs
  • 1 oz. hazelnut butter
Turnip compote:
  • 1.1 lbs. turnip compote
  • 1 small onion, hacked
  • 0.42 cups fowl bouillon
  • 0.42 cups white wine, dry
  • 1 oz. grated potato, raw
  • 1.4 oz. butter
  • Salt, pepper
  • 2 juniper berries
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Preparation of the turnip compote:
  1. Stew the onion with 0.35 oz. butter. Add the turnip compote (like for the sauerkraut, if the compote is too strong, wash it a little bit).
  2. Moisten with white wine and fowl bouillon. Then, cook with the juniper.
  3. After 30 minutes cooking, there should only be a few spoons of liquid left. Bind with the raw potato and 1 oz. butter. Adjust the seasoning with salt and pepper.
Gigot reparation:
  1. Salt and pepper the gigot and color it gently in the oven for 10 minutes.
  2. Add butter and continue the cooking for 8 minutes. From time to time, sprinkle with water.
  3. Put the gigot on the grill and let it rest for 10 minutes.
Gremolata preparation:
  1. Put all the ingredients in a small saucepan, except the parsley. Reheat slowly.
  2. Season with some salt and end by adding parsley.
Ending and presentation:
  1. Cook the potatoes in salted water. Drain and butter lightly.
  2. Place the turnip compote on a dish and top if with the young goat leg (the gigot de cabri), covered with gremolata.
  3. Put the potatoes around the ensemble. Present this plate to your guests and cut it right in front of them. Serve a gravy bowl with the dark cabri fond with it.
Restaurant
Name:
Hotel-Restaurant Georges W
Phone:
+41(32)957 66 33
Website:
www.georges-wenger.ch
Address:
"2, rue de la gare&qu
City:
Le Noirmont
Country:
Sw
Overview:
"In the Jura region on an altitude of 3000 feet, the ancient train station hotel from Noirmont has become a must-do culinary stop and ideal place for relaxation and art de vivre, thanks to the charm and kindness of its proprietors. After his apprenticeship, Georges Wenger has worked with Alain Senderens in Paris and Hans Stucki in Basel, before opening his establishment "Hotel-Restaurant Georges Wenger" in 1981 with his spouse Andrea."
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