Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month August 2015

For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In August 2015 – recipe by Reinhard Danzinger – new chef of the decorated Restaurant “Das Schick”:

Clear Zarzuela . spume of smoked Arctic char

Ingredients for 4 servings
For the soup:
260 g arctic char filet, dicedZutaten
1 onion, finely diced
4 tomatoes, skinned and finely diced
50 g each of carrots, yellow turnips and celery, peeled and finely diced (roughly the same amount as in 1 bunch of soup greens)
1/4 l dry white wine
50 ml Noilly Prat vermouth
40 ml olive oil
1 small sleeve of saffron, crumbled
1 red jalapeño pepper, with seeds removed and finely chopped
juice from 1/2 lemon
750 ml fish stock

For the espuma:
200 ml whipping cream, 36% fat
180 g smoked arctic char filet from Gut Dornau (4 filets, 20 g each, to add to the soup)
1 tbsp. yogurt
juice and zests from 1/2 lemon
salt from a salt grinder
white pepper from a pepper mill
a couple drops of charcoal oil


The soup:
Sweat diced arctic char, diced onions and diced vegetables in olive oil until glazed over. Add saffron, quench with wine and vermouth. Boil and reduce to 1/2 its original volume.

Add diced tomatoes and chopped jalapeños. Pour stock onto mixture and boil on low heat for 30 minutes, skimming the surface now and then.

Season to taste with salt and lemon juice.

For the espuma:
Purée all ingredients in a mixer and pass through a fine sieve. Add the liquid to an iSi bottle with two N2O cream chargers, shaking well after the first charger. Prior to serving, allow to cool sufficiently for 3-4 hours in the refrigerator. Shake well before serving.

Arrange in an appetizing manner – as in our photo, for instance – and enjoy…

Have fun cooking and bon appétit!



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