for 4 person

Spätzli

200 g	white flour
100 g	flour for making dumplings
1 sachet	saffron
¾ tsp	salt
1 ½ dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs
	salted water, boiling

Steaks

	clarified butter for frying
4	pork loin steaks *-*
½ tsp	salt
a little	pepper

Sauce

½ tbsp	butter
1	shallot, finely chopped
20 g	dried morel mushrooms soaked, washed thoroughly, drained
½ dl	white wine
1 dl	vegetable bouillon
1 ¾ dl	single cream for sauces
	salt and pepper to taste

How it's done

Spätzli

Combine the flours, saffron and salt and create a well in the centre. Mix the milk & water with the eggs, gradually pour into the well while stirring, mix together. Beat until the dough turns glossy and starts to bubble. Cover and leave to stand for approx. 30 mins. Using a pastry scraper, spread the dough in batches onto a wet chopping board. Scrape off long, thin strips of dough and drop them straight into the boiling salted water. Keep dipping the pastry scraper into the boiling water so that the dough doesn't stick to it. Cook the Spätzli until they float to the surface. Remove the Spätzli with a slotted spoon and drain. Set aside the water.

Steaks

Heat the clarified butter in a frying pan, fry the steaks on both sides over a medium heat for approx. 4 mins. each side, remove from the pan, season and keep warm. Wipe the cooking fat from the pan.

Sauce

Heat the butter in the same pan and sauté the shallot. Add the morels and continue to cook, pour in the wine and stock, reduce a little. Add the cream, bring to the boil, season.

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