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Baked Sweetbread (Ris de Veau)

With marinated chicory and remoulade sauce

[Translate to Englisch:]

As a starter for 4 persons

  • ca. 300g of fresh sweetbread
  • ½ lemon
  • 1 shallot
  • 10 peppercorns
  • Salt
  • Some white wine
  • 5 juniper berries
  • Some fresh thyme
  • Flour
  • 1 egg
  • Breadcrumbs
  • Butter

Marinated chicory

  • 2 yellow chicories
  • 1 red chicory
  • Salt, sugar
  • 3 tbsp of cold-pressed olive oil
  • 1 tbsp of white balsamic vinegar


Remoulade Sauce

  • 1 egg yolk
  • 1 pinch of Dijon mustard
  • Salt, pepper
  • 3 drops of Tabasco
  • 1 tbsp of white balsamic vinegar
  • 3 tbsp of water
  • 200ml of good-quality, neutral vegetable oil


Take the ingredients listed above to make a stock with 1 litre of water. Remove the skin from the sweetbread and add it to the boiling water.
Cover and let brew at ca. 80°C for 30 to 40 minutes. Let sweetbread cool off in the stock and cut it into pieces. Coat with flour, egg and breadcrumbs and fry in butter at a moderate heat level.

! TIP ! Let the sweetbread soak in water for at least one day and change the water at least three times. The sweetbread gets a lovely white colour that way and it is a lot easier to remove the skin.

Preparation of marinated chicory

Pluck the chicory leaves and roast in olive oil in a pan. Marinate chicory with salt, sugar and vinegar afterwards.

! TIP ! Attention: do not heat oil above the smoke point (max. 155°C).

Preparation of Sauce Remoulade

Whisk egg yolk with the other ingredients in a bowl and add some oil afterwards. If the mayonnaise is too compact add some water.

! TIP ! Ingredients should have room temperature to avoid clotting.

Mix mayonnaise with

  • 2 chopped shallots
  • 1 tbsp of shopped capers (flower bud)
  • 2 chopped anchovy filets
  • 2 chopped gherkins
  • and finely chopped chives.

! TIP ! Mix the mayonnaise with fresh cream (2:1) to make the sauce less rich and easier to digest.

Enjoy your meal!

Ihre Familie Brandstätter
und unser Brunnwirt – Team
Restaurant Brunnwirt
Wolfgangseestr. 11
5330 Fuschl am See
Tel.: +43 664 2807192
Fax: +43 06226 8236 13