Styrian Mountain Shrimp in “Engelshaar” Sauce
21. May 2026"Gabelbissen" made with Styrian Mountain Shrimp
SHRIMP ASPIC · BUTTERMILK CURD MOUSSE · ASPARAGUS · APPLE · DILL BROTH
Ingredients
, 10 servings
Shrimp Brine
1 kg shrimp shells
200 g diced shallots
200 g diced root vegetables
500 g shrimp stock
zest of 1 lemon
50 g ginger
20 g salt
5 g peppercorns
4 egg whites
10 sheets of gelatin
Buttermilk and Quark Mousse
200 g Topfen
300 ml buttermilk
salt, pepper
20 ml Noilly Prat
6 sheets of gelatin
Shrimp
South
500 g asparagus
1 Boskoop apple
1 lemon
50 g dill sprigs
camelina oil a little xanthan gum
A light, delicate bite that strikes a balance between classic gelatin, freshness, and modern flavors. The sweetness of the shrimp, the tartness of buttermilk and apple, paired with asparagus and dill—served chilled, it’s the perfect start to a spring menu.
Preparation
Shrimp Brine
Lightly toast the shrimp shells in the oven at 150 °C for about 45 minutes.
15 minutes before the end, add the shallots and root vegetables and sauté them as well. Heat the shrimp stock with the peppercorns.
Add the hot bowls along with the vegetables, cover, and let them steep for 1 hour. Strain.
Let it cool completely.
Clarify with 4 egg whites and strain carefully. Measure out 500 ml of the clarified stock.
Soak the gelatin, dissolve it, and mix it with the warm stock.
Buttermilk and Quark Mousse
Mix the quark and buttermilk until smooth. Season to taste with salt and pepper.
Soak the gelatin.
Gently warm the Noilly Prat and dissolve the gelatin in it. Quickly fold it into the quark-buttermilk mixture.
Pour into molds and chill.
Shrimp
Steam the shrimp on a perforated baking sheet at 55 °C for about 5 minutes. Let them cool.
Green Asparagus
Use a peeler to cut the green asparagus lengthwise into thin strips.
Marinate with salt, pepper, and lemon juice for about 20 minutes. Then wrap loosely around the fork-sized pieces.
South
Juice all the ingredients.
Mix with camelina oil to form a smooth emulsion. Thicken slightly with a little xanthan gum.
Fine Dine by Stefan Haas - Restaurant in Altausee
