Mediterranean Fish Stew
Club Prosper Montagné presents a Mediterranean recipe by Robert Speth.
This recipe is from Johanna Maier of Hubertus restaurant in Austria
Ingredients (4 servings) | ||
---|---|---|
8 | small branzino fillets (sea bass) | |
4 | garlic cloves, peeled, coarsely chopped | |
4 | thyme sprigs | |
4 | rosemary sprigs |
Ingredients (4 servings) | ||
---|---|---|
4 | butter cubes | |
olive oil | ||
fresh herbs (chives, parsley, basil) | ||
2 | tablespoon(s) | chopped thyme |
250 | ml | white wine |
juice of one lemon | ||
sea salt | ||
pepper |
Ingredients (4 servings) | ||
---|---|---|
1 | handful | herbs |
some butter for frying | ||
200 | ml | chicken or vegetable stock |
200 | g | polenta |
1 | thyme sprig | |
1 | sprig of rosemary | |
sea salt | ||
pepper |
Ingredients (4 servings) | ||
---|---|---|
1 | aubergine | |
11 | small beetroot | |
6 | fennel hearts | |
olive oil |
Dressing
Foto: Stefan Liewehr
Food Styling: Alexander Knakal
Assistant: Barbara Ster
From Falstaff No. 08/2013
Tip:
Falstaff-recommendation
Sancerre D’Antan 2011
Henri Bourgeois, Loire, France
The prototypical Sauvignon Blanc, characterised by the flinty soils of the Sancerre region. Herbaceous and full of gooseberries, lively and mineral structured, complex and long.