Recipe: Catfish with cabbage, spinach leaf and black nuts

Chef Matthias Schütz from the Seehotel has penned his special recipe ‘Catfish with cabbage, spinach leaves and black nuts’ exclusively for Tauroa visitors. Wishing you the best of luck and bon appetit!

ingredients for 4 persons

For the catfish

  • 4 catfish fillets of 160g
  • Butter for frying
  • 1 sprig of thyme

For the cabbage

  • 4 pieces of cabbage (Pak Choy)
  • Butter for frying

For the cream spinach

  • 200g of spinach leaves
  • 50ml of whipped cream
  • 50g of brown butter
  • Salt, pepper and nutmeg
  • Dill for garnish

For the black nuts

  • 2kg of green walnuts
  • 1 vanilla pod
  • 1kg of sugar
  • 750g gelling sugar 3:1
  • 10 cloves
  • 3 organic lemons


Blanch the leaf spinach, place in ice water, squeeze well and mix finely with whipped cream, brown butter, salt and nutmeg. Lightly brown the butter in a pan and cook the spiced catfish fillets with thyme for 5-6 minutes.

Meanwhile, brush the cabbage and blanch. Brown the cabbage briefly in brown butter. Plate the cream spinach, cabbage and the black nuts – then place the fried catfish fillets on top. Garnish with a sprig of thyme. Black nuts are available from well-stocked retailers. If you want to grow the nuts yourself, harvest the green walnuts around June 24th.

The shell should not yet be hard. (Recommendation: When harvesting and working, be sure to wear gloves as the nuts can stain.) Pierce the shell several times and place the prepared nuts in cold water. They must be covered. Change the water twice a day for three weeks, using only cold water. After three weeks, bring the walnuts to a boil from cold water and simmer over low heat for about 10 minutes, then strain and quench in iced water. Boil 2 litres of water with sugar & gelling sugar, vanilla, cinnamon, cloves and lemon peel, add the nuts and cook gently in the syrup.

Place the soft-boiled nuts with the spiced stock in jars and sterilize. Leave the nuts for about 3 months before eating.

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