Fish from Lake Neusiedl on ice
This fabulous recipe from award-winning Relais & Chateaux chef, Alain Weissgerber of Taubenkobel in Austria shows us the delights of Pannonian cuisine and is perfect for a Valentine's Day surprise...
Keywords
- hotels & travel
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Ingredients
- Raw fish
- Pike and pike roe
- Carp with lemon marmalade
- 200g catfish fillets
- 100g gray coarsed salt
- 25g hay
- 7 fresh bay leaves
- Milter (?)
- Clarified butter
- Salt
- Green eel
- Smoked eel
- Spinach
- Freshly ground black pepper
- 125g wels liver
- 125g brown butter
- 45ml red port wine
- 45ml Porto white
- 30ml Noilly Part
- 1⁄2 shallots
- 15ml Cognac
- 2 eggs
- Reduced fish stock
- White balsamic
- Salt, to taste
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