Char Carpaccio and Char Tartar | Fish and Seafood | DW | 08.06.2010
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Fish and Seafood

Char Carpaccio and Char Tartar

The cold, clear water of the Kalte Mandling stream near Salzburg offers ideal conditions for char - a fish species related to salmon and similar to trout.


Carpaccio (serves 4)
4 fresh char filets, with skin, de-boned
1 lime
a sprinkling of virgin olive oil
a pinch of sea salt
a pinch of ground pepper

1. Put the filets in the freezer for 30 minutes.
2. Cut the frozen filets evenly into thin slices. Brush 4 plates with olive oil and place sliced filets on them.
3. Sprinkle the filets with fresh lime juice and a little olive oil. Season to taste with a pinch of salt and freshly ground pepper.

100g de-skinned and de-boned char filet
30g pineapple, peeled and finely diced
30g tart apples, peeled, finely diced and sprinkled with lemon juice
20g fennel, finely diced and sprinkled with lemon juice
2g finely chopped parsley
2g finely chopped coriander
20g virgin olive oil
3g sea salt
1g freshly ground pepper
4ml freshly squeezed lime juice

1. Finely dice the char filet (you can use fish left over from the char Carpaccio)
2. Put all the ingredients in a bowl and mix. Season with sea salt, pepper and lime juice.

Char fried eggs - Wasabi mousse
125g sour cream
70g crème fraiche
4-5g Wasabi (or horseradish)
freshly ground pepper
freshly squeezed lime juice
30g cream
1.5 sheets of white gelatin (or 3g powdered gelatin)

1. Mix the sour cream and crème fraiche with the wasabi. Season with salt, freshly ground pepper and lemon juice.
2. Heat the cream and gradually melt the gelatin in it while stirring.

Char jelly with vegetable aspic
250 ml vegetable stock
3.5 sheets white gelatin (or 5g powdered gelatin)
2 table spoons char caviar

1. Heat the vegetable stock and stir in the gelatin. Line small silicone moulds (or a terrine mould) with a little vegetable aspic and allow to set.
2. Mix the char caviar with the rest of the vegetable aspic. As soon as the aspic layer has set in the mould, add the caviar mixture as a second layer above it and allow to set.
3. Spread wasabi mousse on the caviar layer. Put the aspic in the fridge for at least 3 hours, then carefully remove from the moulds. Depending on the moulds used, the aspic portions should resemble small fried eggs.

Johanna Maier serves the cold char dish with baked or fried potatoes and wishes you - Bon appétit!

08.06.2010 DW-TV Euromaxx a la carte koch

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