Root Meat from Bluntau Char
- Fish
- main-course
The recipe for "Wurzelfleisch mit Kren" (root vegetables with horseradish) originates from Styria. The Bluntau char – a cross between brook trout and lake trout – comes from the Bluntau valley in Salzburg, where there is pure spring water. The fish is specially bred for Andreas Döllerer, the pioneer of modern Alpine cuisine.
Method
- Preparation time: 60 min
- 10 Portions
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).
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.