Culinary delights at Easter
Still looking for a special menu for Easter? Our MS Primadonna head chef Pietro de Rosa has put together perfectly coordinated dishes.
The starter is marinated white asparagus.
A quick look at the local forests and meadows shows that the flavourful wild garlic is already in season. The creamy wild garlic soup not only tastes delicious, but is also healthy! As in the 4**** kitchen on the MS Primadonna, seasonal and regional foods are important to Pietro de Rosa. The main course is a very special treat for the palate: fried salmon trout with saffron risotto and pea salad
And for the grand finale...
we serve an original MS Primadonna Linzer Torte! Order here
The Donau Touristik Easter menu
Marinated white asparagus spears
4 portions
- 500 g solo asparagus white or green
- sugar
- 1 piece of stale bread roll
- 30 g mustard (tarragon + Dijon)
- 4 tbsp white balsamic vinegar
- 4 tbsp olive oil
- 2 tbsp finely chopped shallots
- 1 tomato (concassée = skinned, cored and finely diced)
- 2 tbsp diced red and yellow pepper
- 1 tbsp chopped herbs (parsley, chervil, tarragon, lemon balm etc.)
- salt, pepper
- Mixed lettuce leaves
Preparation:
Peel the asparagus, cut off the ends and cook in sugared and salted water with the breadcrumbs until crisp.
Mix the mustard with the olive oil until creamy, add the balsamic vinegar, salt and pepper. Stir in the chopped herbs, paprika, shallots and tomatoes; season to taste.
Place the cooked asparagus lukewarm in half of the marinade and leave to marinate. Place the asparagus with the marinade on a plate and garnish with lettuce leaves.
Wild garlic cream soup
4 persons
- 1 onion
- 1 green onion
- 1 leek
- 1 tbsp butter
- 1 celery stalk
- 1 small garlic clove
- 2 peeled potatoes
- 300 ml cream
- salt and pepper nutmeg
- 1 bay leaf
- 0.6 litre vegetable stock
- 200 g wild garlic
- 100 g olive oil
- salt
Preparation:
Roughly chop the onion, spring onion and leek and sauté in a pan with butter. Roughly dice the celery stalks and potatoes, add to the pan and sauté with salt, pepper, nutmeg and bay leaf. Deglaze with cream and top up with stock. Simmer gently for 30 minutes and then blend finely and strain.
Wash half of the wild garlic well and drain. Then blend with oil and salt to make a paste. Blanch the second half of the wild garlic in salted water and chop finely (keep a few fresh wild garlic leaves and some of the paste for garnish).
Mix the wild garlic paste into the soup using a hand blender. Then stir in the blanched, chopped wild garlic and arrange in soup bowls. Garnish with the wild garlic paste and wild garlic leaves before serving.
Fried salmon trout on saffron risotto and pea salad
4 persons
Saffron risotto
- 200 g risotto rice (Vailone or Arborio)
- 1 piece of shallot
- 50 g freshly grated Parmesan cheese
- 1/16 l dry white wine
- 0.6 litre beef or chicken stock
- 0.1 litre olive oil
- 20 g butter
- 1 g saffron threads
- salt and pepper
Pea and mangetout salad
- 150 g sugar snap peas
- 150 g pea sprouts (alternatively radish sprouts)
- 3 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp honey
- Fine sea salt, fruity pepper
Fried salmon trout
- 4 salmon trout fillets, skin on and boneless, 100 g each
- Fine sea salt, fruity pepper
- Juice of half a lemon
- 2 tbsp olive oil
Preparation:
Saffron risotto
Heat the olive oil in a shallow pan. Finely chop the shallots and sauté, stirring constantly. Sprinkle in the risotto rice and sauté until translucent. Deglaze with white wine and pour in the hot soup. As soon as the liquid has evaporated, pour in the soup again. Allow the rice to swell while stirring constantly. Make sure that there is only enough soup in the pan to just cover the rice.
After about 10 minutes, add the saffron threads previously soaked in a little water. When the rice grains are cooked but still have a bite, stir the butter and Parmesan into the finished risotto and season with salt and pepper to taste.
Pea salad
Clean the mangetout, cut in half diagonally and cook in boiling salted water for 2-3 minutes. Then rinse in cold water and place in a bowl with the pea shoots.
Mix together the olive oil, balsamic vinegar and honey and season with salt and pepper. Marinate the pea shoots and mangetout in the mixture.
Salmon trout
Wash the salmon trout fillets, pat dry, season with salt, pepper and a little lemon juice, fry in the hot olive oil on the skin side for about 4 minutes, turn and fry for a further minute.
And for dessert?
You can now order sweet greetings from the ship and have them delivered to your home. Simply order an original Linzer Torte from our kitchen brigade on the MS Primadonna.
Interesting facts about the oldest cake in the world
The "Linzer Torte" is considered to be the oldest known cake in the world. It was mentioned by name in the cookery book of the Veronese countess Anna Margarita Sagramosa as early as 1653. Today, the cookery book is kept in the Admont Abbey Archives in Styria.
The first printed cookery book to offer the recipe for a "Lintzer Dorte" is the "Neue Saltzburgische Koch-Buch" from 1718 by the "Hoch-Fürstlich-Salzburgische Stadt- und Landschaft-Koches" Conrad Hagger.
Who gave it its name or invented it will always remain a mystery. Butter, almonds, sugar, flour and fine spices were used for the dough back then - ingredients that still make up the majority of it today.
Head chef Pietro de Rosa on his creation:
"I leave my Linzer Torte, which I only make at home for special occasions, to rest for at least 3 days, as the spices only then develop their full flavour and the cake becomes juicier. We prepare it fresh for you and it arrives tasting delicious."
The secret is a stirred, fluffy shortcrust pastry, which is created by a frothy butter-egg mixture (not stirred for less than 25 minutes); to this is added a fine jam from a Mühlviertel farm, hand-picked from our own "currant garden".