Zürcher Geschnetzeltes with Rösti

I missed this year's Food Zürich because I was too busy with a restaurant curation, So I got a super cool #Zuerifoodbox from Visit Zürich to feel a bit better. Check the end of the blog post to see what was in the box or just start following my insta stories :)

I was so surprised to see that many of the Zürich recipes are actually gluten-free or easily transformed into celiac-safe recipes. Like the Zürcher Geschnetzeltes. I just changed the spoon of flour for a spoon of gluten-free flour and voila! Zürich at my dinner table.

I used my own Rösti Recipe to serve with this recipe from the legendary Restaurant Kronhalle... But I might try their Rösti recipe soon, they use cooked potatoes instead of raw ones.

Ingredients: (4 people)

Geschnetzeltes:

800 gr. Veal fillet, cut into finger-wide strips
Salt and pepper to season the meat
2 shalotts, finely chopped
2 tablespoons butter
100 gr of mushrooms (white and brown), sliced
1 tbsp flour
100ml white wine (dry)
150 bouillon
100ml brown gravy
150 creams
salt pepper, cayenne, little cognac at will

Rösti:

1 kg potatoes
Salt and Pepper
Neutral oil

Warm your oven to 50C and start peeling your potatoes, then grate them with coarse part of your grater. Try not to get your fingers caught there... Once you are done with that, press the water off them and leave the potatoes in a sieve and let it sit.

The main thing about cooking a great dish is to buy great ingredients. Like this veal came from a trusted butcher and you should always check for quality for a better taste.

Sauté the meat briefly in butter, season and put on a sieve. Collect the leaking meat juice. Keep the meat warm.

Press the potatoes again with your hands and let it rest again.

Start frying your Rösti and pour yourself some wine. Cooking is better when you are drinking wine. You can save the Rösti in a form and leave it in the oven to keep them hot.

Dust with the flour and deglaze with white wine. Mix well. Fill up with the bouillon and gravy, add the meat juice, simmer for about 15 minutes on small fire.

Add the cream. Simmer again briefly, puree with the stick blender and then pass through a sieve. With cayenne pepper, and add cognac until it tastes good for you. Incorporate the meat in the sauce.

In a deep plate, add the Rösti, cover with the Geschnetzeltes and sprinkle with some green herbs and enjoy with dry wine.

I can't wait to go back top Zürich for the next food and try some more classic Zürich, some experimental like the Insects Essento Dinner I was last year or try another Michelin Restaurant like the awesome Ecco.