Gently cooked Arctic char with potato stamp and savoy cabbage.
To be recreated by our chef Florian Dornstauder at the Romantik Hotel Die Gersberg Alm in Salzburg.
- 600 g char filet or similar fish fillet
For the potato mash:
- 800 g floury potatoes
- 100 g butter
- 50 ml whipped cream
- Salt, coriander, lemon & nutmeg
For the savoy cabbage:
- 1 kg savoy cabbage
- 3 shallots
- 50 g butter
- 300 ml celery stock
- 120 ml white wine
- 150 ml whipped cream
- Salt, pepper and grated horseradish
Char filletsClean fillets and remove bones, portion, season with salt, coriander, lemon zest and approx. 1 tbsp. olive oil. Place on a baking tray, cover with cling film and place in the oven at 85 degrees for 15 - 20 minutes (preferably hot air).
Creamed savoy cabbageSauté shallots in butter, add finely chopped savoy cabbage, deglaze with white wine, pour in stock, then simmer and add 150 ml whipping cream and season to taste.
Potato mashBoil the potatoes with their skins, peel them and "mash" them with the other ingredients.
ArrangingPlace the fish fillets on the creamed savoy cabbage, roll the potato mash in a blanched savoy cabbage leaf, deep-fried "savoy cabbage slices" are suitable as decoration, but also dill or parsley!
Have a good meal!
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Tolles Rezept, ich bin begeistert ebenso meine Gäste.
Auch alles sehr gut erklärt.
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