Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Char bites with salad
A touch of elegance from Viennese cuisine: char bites with vegetable salad – tender char fillet paired with crisp vegetables and delicate flavors.
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | ml | vegetable stock |
| 2 1/2 | leave | gelatine |
| 1 | piece(s) | waxy potato |
| 2 | piece(s) | carrots |
| 2 | piece(s) | yellow carrots |
| 1/4 | piece(s) | celeriac |
| 1/2 | piece(s) | apple |
| 1 | piece(s) | lemon (plus a little more to drizzle over the apple) |
| 2 | piece(s) | pickles |
| 3 | tablespoon(s) | mayonnaise |
| 300 | g | char fillet |
| 4 | piece(s) | quail eggs |
| 2 | handful | of chopped soup vegetables |
| 2 | tablespoon(s) | apple cider vinegar |
| 125 | ml | white wine |
| 1 | teaspoon(s) | peppercorns |
| 1 | piece(s) | bay leaf |
| 1 | tablespoon(s) | dill tips |
| 4 | piece(s) | small Kaiser rolls |
| Oil | ||
| Salt | ||
| Pepper | ||
- For the jelly, bring the vegetable stock to a boil. Meanwhile, soak the gelatin in cold water, squeeze well and stir into the warm stock. Pour the liquid no more than a tenth of an inch high onto a tray and leave to set in the fridge.
- For the vegetable mayonnaise, cook the potato until soft, peel and dice into small cubes (0.1 inch). Clean 1 orange carrot, 1 yellow carrot and the celeriac and also cut into small cubes, blanch in salted water for 2 to 3 minutes, strain and season with salt. Peel and core the apple, cut into small cubes and sprinkle with lemon juice. Mix all the vegetables, finely chopped pickles and apple with the mayonnaise and chill.
- For the char bites, cut 1 orange carrot and 1 yellow carrot lengthwise into thin strips and sauté lightly with a little oil. Line four ring molds with 1 strip of orange carrot and 1 strip of yellow carrot each and then pour in the vegetable mayonnaise. Boil the quail eggs for 2 ½ minutes, cut the upper part off at the yolk and place it in the center of the mixture. Cut out a slice from the cooled jelly mixture and place on the ring containing the bite.Season half of the char fillets with pepper and salt and fry in a pan on the skin side with a little oil until crispy, then keep warm. Heat the prepared stock of ½ cup (125 ml) water, soup vegetables, vinegar, white wine, peppercorns, bay leaf, lemon juice, and dill tips, then let the remaining fish fillets (depending on thickness) marinate in the stock for 1 to 3 minutes.
- Using a palette, place each bite (still with ring) in the centre of the plate, remove the ring and arrange the two fish fillets to the left and right of the bite.
- Serve each with a small Kaiser roll.
Wine tip
Medium golden yellow, silver reflections. A delicate bouquet with hints of ripe yellow tropical fruit, nuances of tangerine zest and orange blossom. Medium-bodied, yellow apple,...
Lake Neusiedl, Austria
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