Keep it simple: Astrid Leyrer
Board Member of Huber Holding AG

Astrid Leyrer recommends the following combination of dishes as her favorite full-course meal:

Prosecco Cream Soup
Ingredients: Serves 4
40 g butter
40 g flour
1/4 l Prosecco
0.3 l water
0.2 l vegetable stock
1/8 l cream

Herb croutons:
2 slices of toast
2 tsp. butter

1. Preheat the oven to 200 °C.
2. Make an herb butter out of the butter, basil, parsley and salt.
3. Spread it on the bread and then toast. Cut into little cubes or triangles.
4. Make a like roux of the butter and flour, then pour on the Prosecco and water.
5. Let simmer for approx. 10 minutes, stirring frequently.
6. Add the cream, spice.
7. Before serving, beat frothy with a hand blender.
8. Add the croutons to the soup and garnish with basil leaves.

Poached Salmon in White Wine Sauce

Ingredients: Serves 4
500 g salmon filet – ready for cooking
1/2 lemon -- juiced
Bay leaf
1/8 l dry white wine
1/4 l fish stock
1/8 l cream
2 Tb. cold butter
Basil for garnishing

Wild rice:
Ingredients: Serves 4
120 g wild rice
0.3 l water or vegetable stock
1 small onion
1 tsp. butter

1. Bring the water or vegetable stock to a boil, stir in the rice, and add the peeled onions and salt.
2. Cover and cook on low heat, until the rice has absorbed all the liquid.
3. Season with butter before serving.

1. Prepare the fish by sprinkling with lemon juice and then salting lightly.
2. Bring the water and white wine to a boil with the spices. Reduce the heat, so that the stock remains below the boiling point.
3. Insert the salmon filet and poach for approx. 10 min.
4. For the sauce, strain 1/4 liter of the fish stock and reduce to half the amount together with the cream. Finally, work in the ice-cold pieces of butter with a hand blender. Season once again.
5. Arrange the salmon with the wild rice and pour over the sauce. Garnish with basil.

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