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Öffnungszeiten der Hotels Openingtimes of the hotels
Lifestyle DolceVita Resort Lindenhof
04.03.21 - 12.12.21 & 26.12.21 - 09.01.22
Feldhof DolceVita Resort
18.03.20 - 21.11.20 & 26.12.21 - 09.01.22
DolceVita Alpiana Resort
19.03.21 - 07.12.21 & 26.12.21 - 09.01.22
DolceVita Luxury Resort Preidlhof
29.01.21 - 28.11.21
DolceVita Hotel Jagdhof
20.03.21 - 21.11.21
Norway lobster with veal sweetbreads

Norway lobster with veal sweetbreads

with textures of San Marzano tomato & hazelnut



• 5 Norway lobsters (langoustines / scampi)
• 2 tbsp. butter
• 400 g sweetbreads from sucking calf
• 1 bay leaf
• 100 g mirepoix (bouquet garni)
• Flour, breadcrumbs and egg for coating
• Sea salt
• Ground black pepper
• 50 ml veal gravy (dark sauce)
• 1kg ripe San Marzano tomatoes
• Good olive oil
• Mature balsamic vinegar, fresh basil, cloves of garlic
• 60 g hazelnuts, whole and shelled
• 80 g hazelnut paste (available in delicatessen shops)
• 40 g fromage frais, creamy
• 1 tbsp. lemon juice


Soak the sweetbreads of veal in cold water, remove large tendons and sinews. Poach in salted water with bay leaf and the mirepoix (simmer at 85–90°C for 20 minutes). Leave to cool and remove all membranes and tendons. Pull out grape-sized pieces and season with salt and pepper. To serve, coat one half with flour, egg and breadcrumbs and deep- fry in vegetable oil until crisp. Sauté the remaining half and glaze with veal gravy. Remove the shell and heads from the Norway lobster and season with salt and freshly ground pepper. To serve, sauté for a short time and then add butter and a sprig of thyme to cook until translucent. Parboil half of the tomatoes, remove the skin, cut into quarters and remove the core. Dry the skin of the peeled tomatoes. Cut the remaining tomatoes into approx.1 cm thick slices, place evenly on a baking tray and season with sea salt, pepper and olive oil and sprinkle with chopped garlic. Surface dry in the oven at 70°C to intensify the flavour! The tomato fillets are now marinated in a mixture of quality olive oil, mature balsamic vinegar, salt and pepper. Stir the fromage frais together with the hazelnut paste until smooth, season with lemon juice and pour into a piping bag. Roughly chop the hazelnuts, make a vinaigrette from finely chopped basil, olive oil and balsamic vinegar and season with salt and pepper.


Arrange the surface-dried tomato slices on HOT(!) plates, place the marinated San Marzano fillets in between and drape with several dots of hazelnut cream. Place the baked and glazed veal sweetbreads as well as the Norway lobster on top of the tomatoes and finish with the hazelnut-vinaigrette. Garnish with crispy tomato quarters and fine basil leaves.

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