Recipe Tip: Char Tartare - Falstaff

Recipe Tip: Char Tartare - Falstaff

Top Recipe for 4 Persons by Anna Matscher. All ingredients and tips for getting it right. This recipe with char comes from Anna Matscher in Alto Adige, who cooks in the restaurant Zum Löwen.



    1. Step 1

      Carefully cut the char into brunoise (extremely finely diced cubes, approx 3mm.)
    2. Step 2

      Marinate (approx. 30 mins) with the herb oil, salt, cayenne pepper and sliced wood sorrel.
    3. Step 3

      Halve the beetroot, cover with aluminum foil and simmer in the oven at 160 °C for 2 to 3 hours with the skin on, covered with a liberal sprinkling of coarse salt. Once cooked peel and dice very finely (approx. 3mm cubes).
    4. Step 4

      Marinate beets with olive oil, crushed caraway seeds, salt, black pepper, apple cider vinegar and vegetable stock.
    5. Step 5

      Leave for a few hours. Then peel the apples, core them and dice finely, then add them to the beetroot. Season to taste.
    6. Step 6

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    7. Step 7

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    8. Step 8

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    9. Step 9

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    10. Step 10

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