Blunzngugelhupf with Lentil Herb

Blunzengugelhupf:

1. For the béchamel, foam butter, toast flour in it while stirring until it smells pleasant. Mix in the milk with a whisk, simmer the sauce and let it cool down.

Remove skin from blunt and cut into small pieces. Peel shallot and garlic clove, cut into small pieces and sauté together with parsley stalks in a little oil. Add Blunze, roast briefly, pour off excess fat.

Separate eggs into yolk and clear. Mince or chop the Blunze mass, mix in bechamel and yolks. Season with pepper, marjoram, salt, thyme and maybe a little truffle oil and refrigerate (for 1 hour). 4. Preheat the oven to 180 °C. Grease 4 small metal cake pans with warm butter and sprinkle with finely sifted breadcrumbs. Whip the egg whites until medium stiff and fold into the Blunzen mixture. Pour the mixture into the molds and cook in the oven for 20 minutes.

In the meantime, reduce the veal jus a little and season with truffle oil or balsamic vinegar.

Remove Gugelhupfe from the tube and rest briefly.

Spread the lentil cabbage evenly on the plates, place the Gugelhupfe on top and pour the veal jus over them.

Lentil cabbage:

Cover lentils with cold water and let stand 1 day. Drain the lentils. Quarter cabbage, cut out stem.

Cut cabbage into very small pieces. Heat a little oil, sauté cabbage, add balsamic vinegar and apple juice. Stir the cabbage into the

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