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All ski areas in Vorarlberg were officially closed on 15 March.

Accommodation establishments were also closed by the authorities on the basis of the Epidemic Law.

Catering establishments, playgrounds and all other infrastructure facilities which do not serve the basic supply are also closed.

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Knusper Kruste | © Montafon Tourismus GmbH Schruns, Patrick Säly

Crispy crust

Veal steak with Sura Kees crust

Any veal steak becomes a regional specialty with a crust of Montafon Sura Kees. 

The French simply know what fine dining is. “Grantier” comes from the French and means to cook with covering of bread crumbs or cheese until a crust forms. Gratinating is used to form a crust in an oven with a grill or with high upper heat as the final step of the cooking process. One can gratinate vegetables and casseroles as well as meat, fish dishes or desserts. For piquant dishes, one uses cheeses and herbs and whipped egg whites with sugar for sweet dishes. In restaurants, there is often a special device used, the so-called “salamander”. It is called that because in ancient times, it was believed that salamanders could survive fires and volcanic eruptions. The small ovens produce extreme heat, quickly forming the crust and making it especially crispy. A suitable baking dish made from metal or heat-resistant glass is critical.

Peter Stockhammer | © Montafon Tourismus GmbH Schruns, Patrick Säly

“Sura Kees gratiné also tastes great in combination with other meat such as lamb or pork.”

Crispy crust recipe

Ingredients for one person

  • 100 g butter
  • 100 gMontafon Sura Kees
  • 1 egg
  • 1 tablespoon of salt and pepper
  • 1 tablespoon of finely chopped chives
  • 1 clove of garlic
  • 40 g of white breadcrumbs (e.g. from dry rolls)
  • 180 g veal steak


Duration
20 minutes

Preparation

  1. For the main component, combine butter (room temperature and soft) with aged mashed Sura Kees and an egg.
  2. Then mix in salt and pepper along with finely chopped garlic and chives.
  3. Add breadcrumbs.
  4. Place the finished mass on cling wrap and shape it into a roll.
  5. Let the roll stand in the refrigerator for about 10 minutes.
  6. In the meantime, season the veal steak with salt and pepper and brown it on both sides in the pan.
  7. Cut a slice about 1.5 cm wide from the mass and place it on the veal steak.
  8. Cook them together at high upper heat (220°) for three to four minutes in the oven.
  9. Then serve the meat with Sura Kees au gratin and salad. 


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