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Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month April 2018

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! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In April 2018 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Saddle of Lamb . Duck Liver-Palffy Dumplings . Puntarelle

Ingredients/serves 6:

1.200 g saddle of lamb
400 g brioche, dried and diced
125 g milk
80 g butter (softened)
3 eggs
200 g organic duck liver
1 cl sherry
100 g panko (Japanese breadcrumbs)
2 perennials puntarelle


Cut the duck liver into evenly sized cubes (approx. 2 cm), salt, marinate with sherry and leave to cool. Melt the pieces of liver in a frying pan. Add Panko and season with salt.

Heat milk and pour over the brioche cubes. Allow to cool slightly and knead with eggs and butter. Season to taste with salt and nutmeg. Turn the mass into small dumplings. Press one liver cube at a time into the middle of the dumplings and shape again until the dumplings are completely closed then boil in salted water for 5 – 10 minutes depending on the size. Lift out of water and toss in breadcrumbs before serving.

Season the trimmed lamb with salt, thyme, garlic and pepper, fry in a hot pan in some butter or oil until pink. Lift it out of the pan, wrap in aluminium foil and keep warm.

Meanwhile clean and wash puntarelle and cut the root ends into pieces about 2 cm wide. Separate the small perennials with a knife and portion them into small pieces. Before serving fry in some butter, salt and pepper.

Enjoy your meal!



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