Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month December 2016

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home!

In December 2016 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Sautéed goose liver . tonka bean brioche . Viennese figs

Ingredients for 6 servings:

20 g yeast
165 g milk
480 g flour
1 tonka bean
80 g egg yolks
120 g egg whites
13 g salt
75 g sugar
250 g soft butter
6 figs
100 ml white port wine
30 g brown sugar
6 slices of goose liver


For the brioche, sift the flour in a bowl. Grind the tonka bean to a fine powder and together with the milk bring to a boil, then set it aside to steep. Dissolve the sugar and yeast in the lukewarm milk and stir together with the flour. Stir together and knead flour, egg yolks, egg whites, sugar, salt and the milk and yeast mixture. Gradually add the butter. Using a food processor, knead the dough on low power for 15–20 minutes, until a smooth, homogeneous dough forms. Dust with a bit of flour, cover, and allow to sit for 20–25 minutes. Preheat oven to 190°C. Firmly batter the dough and, once again covered, allow to sit for another 20–25 minutes. Afterwards place the dough in a loaf pan, dust with a bit of flour, and once more allow to sit, covered, until its volume increases by three quarters.

Bake the brioche at 190°C for approximately 30–40 minutes. (Tip: Place a small bowl with water at the bottom of the oven.) Allow the tonka bean brioche to cool and cut it into slices approximately 2–3 cm thick.

Slice the figs into quarter. Caramelize the sugar, quench with port wine, add the figs and thicken the mixture by boiling.

Serving: Sauté the brioche in a pan on both sides. Salt the slices of goose liver generously on both sides and likewise sauté in a hot pan. Place the tonka bean brioche and goose liver onto plates and place the figs on top, like in our photo, for instance.

We wish you lots of fun cooking this dish… bon appétit!


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