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Arctic char fillet on creamed savoy cabbage with mashed potatoes

Arctic char

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.

 

Ingredients

  • 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

Instructions

  1. 1.

    Char fillets

    Clean 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).
  2. 2.

    Creamed savoy cabbage

    Sauté 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.
  3. 3.

    Potato mash

    Boil the potatoes with their skins, peel them and "mash" them with the other ingredients.
  4. 4.

    Arranging

    Place 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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