Char Tartare
This recipe with char comes from Anna Matscher in Alto Adige, who cooks in the restaurant Zum Löwen.
Herbal oil:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | twigs | rosemary, small |
| some | basil | |
| some | thyme | |
| 1/2 | orange, with peel | |
| 1/2 | lemon, with peel | |
| 60 | g | olive oil |
| 60 | g | seed oil (e.g sunflower, grapeseed etc.) |
| pinch(es) | salt | |
Add all the ingredients to a bowl and leave to marinate at room temperature for two days.
Char:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | char, skinned and boned, or substitute trout |
| some | wood sorrel, if unavailable substitute rocket | |
| pinch(es) | salt | |
| cayenne pepper, to taste | ||
- Carefully cut the char into brunoise (extremely finely diced cubes, approx 3mm.)
- Marinate (approx. 30 mins) with the herb oil, salt, cayenne pepper and sliced wood sorrel.
Salad:
| Ingredients (4 servings) | ||
|---|---|---|
| 1/2 | kg | beetroot |
| 1 | small apple | |
| 1/2 | teaspoon(s) | caraway seeds |
| some | olive oil | |
| some | coarse sea salt | |
| pinch(es) | freshly ground black pepper | |
| splash(es) | apple cider vinegar | |
| some | vegetable stock | |
- Halve the beetroot, cover with aluminum foil and simmer in the oven at 160 °C for 2 to 3 hours with the skin on, covered with a liberal sprinkling of coarse salt. Once cooked peel and dice very finely (approx. 3mm cubes).
- Marinate beets with olive oil, crushed caraway seeds, salt, black pepper, apple cider vinegar and vegetable stock.
- Leave for a few hours. Then peel the apples, core them and dice finely, then add them to the beetroot. Season to taste.
Apple jelly:
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | apples, squeeze the juice out of them | |
| some | ascorbic acid | |
| 1.5 | g | agar-agar |
Immediately mix the freshly squeezed apple juice with ascorbic acid and add agar-agar, bring to the boil and allow to cool.
Serving:
| Ingredients (4 servings) | ||
|---|---|---|
| handful | dill | |
| dried beetroot slices | ||
Use a brush to draw a line across the plate with the beetroot marinade. Then arrange the char tartare and salad alternately. Decorate with dried beetroot slices, apple jelly and dill.
Tip:
Falstaff wine recommendation:
Terlano Classico 2015
Winery Terlano
A traditional blend of Chardonnay, Pinot Blanc and Sauvignon. Fragrant, appealing nose of fresh apple, white peach and sage. Classy and juicy on the palate, fruit present, nice flow.
Production: Florence Wibowo
Food styling: Benni Willke
Ceramics: petralindenbauer.at
