The clear waters of the Salzburger lakes are of a good enough quality to drink, so it stands to reason that they offer the very best of living conditions for the local fish population. Charr and trout, pike, tench, carp, eels and also perch can also be found in large numbers in the Fuschlsee and in the other lakes of the area, all within a stone's throw from the city of Salzburg itself.
How to make it:
Wash the fish in cold water and pat dry using kitchen towel. Season the stomach cavity with salt and pepper. Season the outside of the charr generously with salt and coat both sides in flour.
In a large pan (or ideally in 2 fish pans), slowly melt around half the butter (not allowing it to brown too much) and fry the charr on both sides, depending on their size, for a total of 12-18 minutes until crispy and golden brown. When turning the fish do not use sharp utensils, to prevent the skin from tearing.
Carefully lift the charr from the pan, arrange on pre-heated plates and keep warm by covering up with foil, or by placing in a pre-heated oven on low setting.
Now pour off any excess frying fat from the pan, introduce the rest of the butter and allow to bubble up, before adding a generous squezze of lemon juice. Add salt and allow to bubble up again.
Drizzle over the charr on the plates and then scatter on the freshly chopped parsley.
Serve with potatoes coated with butter or parsley, accompanied by a seasonal salad.
You may use fish fillets instead of the whole fish if you prefer.
Cooking time: 12-18 minutes, depending on the size of the fish.