For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In September 2011:

Recipe from Johannes Reiser – chef for the restaurant “Das Schick”:

Angler tournedos with salmon trout crust, 
dried tomato salsa & truffle noodles

Ingredients for 4 persons:  

1 kg cleaned angler fillet – cut into 8 medallions

100 g salmon trout, skinless and boneless
8 slices of zucchini
150 g truffle noodles
several slices of black truffles
100 g dried tomatoes
2 fresh tomatoes
fresh sage leaves
olive oil
sherry
lemon juice
salt, pepper, mustard

Preparation:

Truffle noodles: Boil truffle noodles in salt water, quench.

Tomato salsa: Puree dried tomatoes and season with olive oil and some sherry. Peel fresh tomatoes and remove the seeds, dice them and add them to the puree.

Salmon trout tartar: Finely chop salmon trout and season with salt, pepper, some mustard and lemon juice.

Sage leaves – briefly fry for garnishing.

Angler Tournedos: Season medallions with salt and pepper, and fry on both sides. Place them on a platter and cover with the salmon trout tartar, then briefly cook au gratin. Season the 8 zucchini slices and briefly sauté them.

Arrange them tastefully – e.g., as in our photo: Decorate truffle noodles with several slices of black truffle. Set the angler medallions on top of the sautéed zucchini slices. Arrange the salsa and sage leaves appetizingly.

Have fun cooking and bon appétit!