Chef Matthias Schütz from the Seehotel has penned his special recipe "char with celery, brussel sprouts & miso quince" exclusively for you. Good luck!
- 8 pieces of char fillets, approximately 80g (we recommend the Ausseerland fishery) ·
- Butter and olive oil to cook the fillets
- Celery cream and cheese sprouts
- 100g of brussel sprouts
- 200g of celery
- 1 shallot
- 250ml of vegetable stock
- 30g of butter
- 1 quince
- 100ml of white wine
- 30ml of naturally cloudy apple juice
- 50g miso paste
- 1 lime
- Celery for garnish
Season the char fillets lightly. Heat olive oil and butter in a pan. As soon as the butter begins to froth slightly, place the fillets on the skin side and cook for about 2 minutes. Cover the fillets with the olive oil & butter mixture using a spoon, and be careful it does not get too hot. Turn the fillets over and peel off the skin. Finally, arrange everything nicely on plates and decorate with celery.
Dice the celery and sauté with finely chopped shallots in olive oil. Season with salt and pour in the vegetable stock. When the celery is soft, finely puree in a blender and add the cold butter. Brush the cabbage sprouts and cut in half, blanch briefly and sauté in butter.
Cut out the core of the quince and slice thinly (around 2mm, preferably with a mandoline or vegetable cutter). Place the remainder of the quince in white wine and apple juice, and bring to a boil, then simmer gently for about 20 minutes. Season with the miso paste and lime. Pass through a fine sieve. Put the quince slices in jars and pour over the hot mixture.