Root Meat from Bluntau Char
- Vis
- Hoofdgerecht
Wurzelfleisch mit Kren hails from Styria. Bluntau char, bred in Salzburg’s pure spring water, is specially raised for Alpine cuisine pioneer Andreas Döllerer.
Voorbereiding
- Bereidingstijd: 60 min.
- 10 Porties
Stap 1
For the char
Remove the skin and bones from the fillet and cut it into 4 pieces. Marinate with sea salt, lemon pepper, olive oil, horseradish, and wasabi. Place on a plate, cover with cling film, and cook in a steam oven at 60°C (140°F) for about 15 minutes. The core temperature should be 42°C (107.6°F).
Stap 2
For the vegetables
Cut the vegetables into very fine rectangular strips, sweat them in butter for about 2 minutes without browning, season with salt, and deglaze with vinegar and broth. Cook the vegetables for 5 minutes and serve hot on the fish. Garnish with freshly chopped chives and horseradish.
Ingrediënten
For the Bluntau char (or any other char)
For the vegetables
For the garnish