Ingredients from Matusz-Vad/Gourmet Market:
Click on the ingredient to try it
- Goose leg sous vide 350- 400 g/cs
- Croquette Aviko 24 g/db 2,5 kg/cs
- Steamed cabbage with apples DARTA 2,5 kg/cs
- Wine mixture semi-dry Kotányi Gastro 750 g/box
Preparation:
Drain the souvidé (marinated, seasoned, cooked, deep-frozen) goose legs, place them on baking paper and bake in a 200°C oven for 20 minutes.
Thaw the frozen pre-cooked apple braised cabbage. Reheat in a saucepan over a low heat for 5-6 minutes. Season with apple cider vinegar, brown sugar and cumin seeds to taste.
Fry the frozen croquettes in hot oil for a few minutes without thawing.
From the kitchen of creative chef Dávid Patkó.
