Our Recipes

In the coming years, we plan to publish a cookbook with our delicious tried-and-tested recipes from the Wagner Panorama Hotel kitchen. Try a few of the following recipes – and let us know what you think!

CHESTNUT CREAM SOUP

INGREDIENTS:

• 50g butter
• 250g peeled chestnuts
• 30g spelt (non-wheat) flour
• ½ litre of vegetable bouillon
• ¼ litre cream
• 4 cL cognac
• 4 cL maple syrup
• 1 bunch of dill

PREPARATION:

Fry two-thirds of the peeled chestnuts in butter along with all of the spelt flour. Add the vegetable bouillon and cream, bring to a boil, then mix in the cognac and maple syrup for additional flavour. Divide the remaining chestnuts into quarters and add to the soup. Garnish with dill.

POTATO ROULADE WITH HOKKAIDO PUMPKIN

INGREDIENTS:

For the pumpkin:

• 1 kg Hokkaido pumpkin
• 1 onion
• 50g chopped ginger
• ½ litre of vegetable bouillon
• 62 mL (1/16 litre) whipping cream
• Salt

For the potato roulade:

• 900g raw, floury potatoes (equivalent to about 600 g boiled potatoes)
• 200g spelt flour
• 50g butter
• Spelt semolina (about 50g as required)
• 1 egg
• salt
• nutmeg

For the filling:

• 1 finely chopped onion
• 2 carrots
• 200g mushrooms or other fungi
• 1 bunch of parsley
• 50g butter
• salt
• ground cumin

PREPARATION:

Pumpkin Vegetables: Core the Hokkaido pumpkin and cut into cubes. Cut the onion into cubes and sauté until tender. Add pumpkin and chopped ginger. Add vegetable bouillon to infuse flavour along with whipping cream and season with salt.

Potato roulade: Soft boil potatoes, peel and press through a strainer while hot or cold – afterwards mix with butter, egg, salt, nutmeg and flour turn (but don’t knead the mixture, otherwise it will be rubbery). If the potatoes are too moist, you can add semolina as needed. On some plastic wrap sprinkled with flour, roll out the dough to the thickness of a finger, and spread the filling on top. Roll up and seal the wrap ensuring it’s waterproof.  Cook in lightly boiling water for approximately 20 minutes (depending on the thickness of the roll).

Filling: Sauté the finely chopped onion in butter until tender. Add the chopped mushrooms and finely diced, boiled carrots. Season with parsley, salt and ground cumin.

VEGETABLE PIE WITH PAPRIKA SAUCE

INGREDIENTS for 1 pie
(1 pie = approximately 12 pieces):

For the topfen/quark short crust pastry:

• 200g flour
• 100g butter
• 100g topfen/quark
• 1 teaspoon herb salt

For the filling:

• 100g onions
• 200g red pepper
• 250g leeks
• 130g mushrooms
• 2 eggs
• 1/8 litre whipping cream or sour cream
• 200g grated Emmentaler cheese

For the sauce:

• ground paprika
• olive oil
• chili powder

PREPARATION:

Pastry: Mix all ingredients, knead quickly and let it sit in the refrigerator for 20 minutes. Pour the mixture into a spring-form pan and line it evenly, forming a 3cm high border. Puncture the base several times with a fork and pre-bake for about 10 minutes at 200°C.
Filling: Cut onion into rings and sauté in oil. Chop the leeks, peppers and mushrooms finely and sauté well. Season with herb salt, pepper, chili powder and paprika. Add the grated cheese. Pour the eggs, whipping cream or sour cream and remaining spices over the vegetables. Spread the vegetable mixture into the pre-baked pastry. Bake the whole pie in the oven for about 30 minutes at 180°C.

ARCTIC CHAR FILLET ON SPINACH-BASIL PUREE 
WITH RUCOLA, CARROTS AND PINE NUTS

INGREDIENTS:

• 4 pcs Arctic Char fillets
• 1 lemon
• salt
• a bit of flour
• olive oil

For the spinach-basil puree:

• 1.2kg floury potatoes
• 100g spinach leaves
• 1/8 litre vegetable bouillon
• ¼ litre milk
• 50g butter
• nutmeg
• salt
• 1 tablespoon basil (chopped fresh or pickled in olive oil)

To garnish:

• 100g pine nuts
• olive oil
• 1 large carrot
• 50g rucola

PREPARATION:

Arctic Char: Spice the Arctic Char fillets with salt and lemon spice, then roll in flour and fry in olive oil.
Spinach-basil puree: Wash the potatoes, peel, divide into quarters and boil in salted water until tender. Wash the spinach leaves and remove the stalks, then blanch and rinse with cold water, then puree with vegetable bouillon. Bring the milk, butter, nutmeg and salt to a boil and then add the potatoes, the spinach puree and lastly the basil.
Final steps: Arrange the rucola around the edge of the plates. Chop up the carrot, cook until al dente, and arrange it around the plates as desired. Prepare toasted pine nuts in olive oil. Serve prepared spinach-basil puree on individual plates, place the fillets on top and then finally sprinkle toasted pine nuts in olive oil.