A home in an artistic jewel – When you’re a guest at Hotel Goldgasse, the Gasthof Goldgasse restaurant is never far away. In the heart of Salzburg’s old town, it’s a beacon of Austrian cuisine, a generous dose of modern spirit and passion-filled reinterpretations.
For head chef Dragan Miljkovic and sous-chef Nico Wlodraczak, quality, seasonality and regionality are the top priorities. The restaurant has been awarded one toque from Gault&Millau, and for many years the Gasthof Goldgasse has been listed in the Slow Food Guide. In the dining room of the traditional establishment, you’ll find the original 1719 copy of the Neue Salzburgische Kochbuch (New Salzburg Cookbook), written by the personal chef to the baroque bishop’s court, on display. Conrad Hagger was the name of this chef, and his old recipes are still being reinterpreted to this day. The 700-year-old building is home to a coppersmith that is itself hundreds of years old, so it’s no surprise that some dishes are served out of a copper pan, including one of the hotel’s popular classics – the fried chicken with potato salad.
Gasthof Goldgasse’s fried chicken with potato salad
Ingredients to serve 4
1 free-range chicken
300 g sour cream
2 tbsp chopped parsley
1 tbsp chopped garlic
Lemon juice (fresh)
A pinch of salt, pepper and paprika
100 g flour
2 eggs (beaten)
150 g bread crumbs
Clarified butter for frying
700 g potatoes (waxy)
2 red onions
1 small garlic clove
1 tsp Dijon mustard
125 ml beef stock (hot)
3 tbsp apple cider vinegar
2 tbsp grape seed oil
2 tbsp brown butter
2 handfuls lamb’s lettucet
1 tbsp fried parsley
Separate the chicken into breast fillets, tenderloins, thighs, drumsticks and wings. Remove the skin and
the bones from the thighs. Slice the breast fillets in half horizontally.
Marinate all of the chicken pieces in a bowl with the sour cream, parsley, garlic and paprika. Cover the bowl with cling film and leave the meat to marinate in the fridge for at least 20 hours.
For the salad, cook, peel and slice the potatoes. Peel the onions and cut into strips. Peel the garlic clove, crush and mix together with the mustard, stock, vinegar, butter and oil. Season generously to taste and put aside around three tablespoons of this marinade for the lamb’s lettuce. Pour the rest over the potato discs and onion and mix roughly.
Remove the chicken pieces from the marinade and drain. Drizzle with lemon juice and season with salt and pepper. Coat with the flour, dip in the beaten eggs and roll in the bread crumbs.
Fry the chicken pieces until golden brown in two fingers of clarified butter and drain on pieces of kitchen roll. Fry the picked parsley briefly and drain on the kitchen roll as well.
Dress the lamb’s lettuce with the marinade put to one side and serve with the potato salad. Add the fried chicken and sprinkle with the fried parsley.
Enjoy your meal!
Photos: Catalin Cucu