Nowhere else can be better than depend on Lake Neusiedl in the house
in the lake. Chill out music, and the waves lapping at the lake there.
Patron Alain Weissgerber can throw on the grill and fish, seafood,
vegetables and steaks on the grill glow. Simple dishes, but still of
the highest pleasure.
You have to change for this idyll on the Hungarian side of the
Neusiedler Lake (1 hour away from Vienna). The house on the lake with
a wonderful, genuine thatched roof style is a real pearl. It is
actually in the middle of the lake - has a clear view of the Sea of
the Viennese. The rooms have plenty of charm and none are alike. The
quickest way is through the jewel in the water with a boat. Life at
sea can be in this country (even if the location is officially in
Hungary) do not experience more beautiful.
Jewel "in the lake house"
Alain Gerber and Barbara Weiss Lake Neusiedl Eselböck act as a perfect
host. The house on the lake you can feel the unique atmosphere
Taubenkobel - only at moderate prices.
Madonna asked the famous chef, his personal barbecue hits betray.
Weissgerber dishes up plenty of vegetables, fish and meat. "When
cooking I like it best pure. To serve up the best flavor to its
guests, of course you need the best ingredients, "Weiss said Gerber.
Meaning: Do not save when shopping! Then you need no fat and calorie
sauces to flavor to conjure up on the plate.
The selection of the grill is always more to a little science. Does
the simple charcoal grill has been out long. Gas, electric, charcoal
or even a small kitchen Ourdoor are quite fashionable these days. As
desired, place and there is need of producers such as outdoor boss
meanwhile individual open-air kitchens, you can become the master of
Pike-perch from Lake Neusiedl in foil with garlic
Ingredients: 4 tablespoons olive oil, 1 perch as a whole (about 1 kg),
sliced ½ fennel, 4 sprigs of rosemary, 4 sprigs thyme, 3 lemons, 3
bulbs garlic, sea salt, pepper, bay leaves 3 pieces
Preparation: exclude the pike, scales cut with a sharp knife and
season with sea salt and freshly ground pepper. The sliced fennel
with two branches of rosemary and two branches of thyme, bay leaves
and a bulb of garlic and mix together to fill the pike. Spread
aluminum foil, brush with olive oil and sprinkle with sea salt. The
pike lay out and brush with olive oil again. Zander the good wrap and
cook at 300 ° C with a closed grill about fifteen minutes. Then open
the foil, garnish the fish with the remaining herbs and lemon. If
necessary, drizzle with olive oil again. Serve with salads all summer
suit (tomatoes, cucumbers, lettuce, etc.), grilled peppers and
Seewinkler marinated grilled vegetables
Ingredients: 1 eggplant, 3 pieces potatoes, 6 pieces shallots, 1 piece
of yellow zucchini, 1 piece of green zucchini, 4 pieces zucchini
flower, 4 pcs artichokes, 2 piece spring onion, 1 piece of pepper, 1
bush cherry tomatoes, 2 sprigs rosemary, 2 sprigs thyme, 2 sprigs of
basil, 4 tablespoons olive oil, 1 dash of pepper vinegar (Gegenbauer),
salt and freshly ground pepper
Preparation: Wash the vegetables and then dry them well. Zucchini,
eggplant and bell pepper cut into desired shape (not too thin). Halve
the artichokes zuputzen, and like the rest of the vegetables with salt
and pepper marinade from the mill. Vegetables at an open barbecue
grill slowly. Ready vegetables on a plate, season with vinegar and oil
and garnish with herbs.
Côte de Boeuf with grilled scallions
Ingredients: 1 Côte de Boeuf (700 g), salt, pepper, 5 sprigs rosemary,
5 sprigs thyme, juniper berries, black peppercorns, whole, 3 pieces
laurel leaves, 1 / 16 liters of olive oil, 8 pieces of shallots, 2
pieces chili peppers, garlic cloves, unpeeled 3 pieces, 2 pieces of
Preparation: Season the meat with pepper (no salt), olive oil, herbs
and garlic in a vacuum bag and remove the air. If you do not have a
vacuum device, then the meat marinate for 24 hours in a covered
container. Côte de Boeuf remove, season with salt and pepper on both
sides and at 300 ° C for about 6 minutes with grill closed grill. Then
about 10 minutes at an open grill cooked pink. Garlic in half and
marinate in the bowl with the shallots with olive oil, salt, pepper.
Mitgrillen slowly sideways. Côte de Boeuf serve on a board with herbs,
shallots and garlic. As an accompaniment to fit foil potatoes, grilled
potato slices and all kinds of vegetables and salad. This Dijon
mustard and barbecue sauce.