Straight from the Vienna Woods!

Chef Heinz Hanner from the Hanner Restaurant near Vienna, Austria, presents us with pikefish from Lake Atter rolled and served with a soybean cassoulet. The beans are harvested practically at the restaurant's doorstep. Combined with white wine and veal cheeks, they produce a hearty ragout.

Lake Atter Pike in thyme smoke and soybean cassoulet

1 pike, (ca. 5kg)

150g Transglutaminase

50 ml olive oil

50 g butter

1. Fillet the pike

2. remove the backbone

3. remove the skin

4. sprinkle with Transglutaminase

5. Shape into a roll

6. Slice into 100 gm portions

7. Fry in olive oil-butter mix until it reaches 40C degrees in the centre

150 ml bacon stock for the soybeans:

200 g diced bacon

3 shallots, diced small

1 garlic clove

2 tbsp. olive oil

1 tbsp. tomato purée

50 ml white wine

1. Fry the diced bacon with the diced shallots and the chopped garlic in olive oil.

2. Add the tomato purée and deglaze with white wine.

3. Bring to the boil briefly

4. Add water to cover

5. Reduce to a third

6. Bind with corn starch

Soybean cassoulet:

300g fresh soybeans, 1 teaspoon chopped thyme, 1 teaspoon chopped rosemary

2 roughly chopped tomatoes

Bring the soybeans and herbs to the boil in the bacon stock, season with salt and pepper and round off with the chopped tomatoes.

Sesame sauce:

100ml vegetable stock.

50ml white wine

a good pinch of turmeric

1cl sesame oil

a shot each of madeira and ouzo

50g cold butter

Bring the stock, white wine to the boil with the rest of the ingredients. Remove from heat and whisk in the cold butter until dissolved.

Thyme smoke:

2 dessert spoons dried thyme

a smoker

Method:

Put the beans in a circle in the centre of the plate, place the pike in the middle. Pour the sesame sauce around it.

Before the dish is served, place a glass bell over the plate and smoke the fish with the smoker.