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 sprig(s)rosemary, small
- ½orange, with peel
- ½lemon, with peel
- 60 golive oil
- 60 gseed oil (e.g sunflower, grapeseed etc.)
- 1 kgchar, skinned and boned, or substitute trout
- somewood sorrel, if unavailable substitute rocket
- cayenne pepper, to taste
- ½ kgbeetroot
- 1small apple
- ½ teaspoon(s)caraway seeds
- someolive oil
- somecoarse sea salt
- pinch(es)freshly ground black pepper
- splash(es)apple cider vinegar
- somevegetable stock
- 2apples, squeeze the juice out of them
- someascorbic acid
- 1 ½ gagar-agar
- dried beetroot slices
Step 1Carefully cut the char into brunoise (extremely finely diced cubes, approx 3mm.)
Step 2Marinate (approx. 30 mins) with the herb oil, salt, cayenne pepper and sliced wood sorrel.
Step 3Halve 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).
Step 4Marinate beets with olive oil, crushed caraway seeds, salt, black pepper, apple cider vinegar and vegetable stock.
Step 5Leave for a few hours. Then peel the apples, core them and dice finely, then add them to the beetroot. Season to taste.
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