Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month March 2016

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 March 2016 – recipe by Marcel Neumann – new chef of the decorated Restaurant “Das Schick”:

Chorizo . melon . cherries in vinegar . chervil

Ingredients for 4 servings:

1 avocado
1 lemon
80 g chorizo sausage
100 ml tomato juice
1 shallot
1/4 cantaloupe
1/4 honeydew melon
pickled cherries from Fink’s Delikatessen
4 bulbous chervils (available in Vienna at the Naschmarkt for instance)
salt, pepper, olive-oil, some butter


Peel the avocado, remove the pit, place it in a container and sprinkle with lemon juice. Season with salt and pepper, then blend into a smooth purée using a hand blender.

Dice the chorizo sausage into cubes approx. 1/2 cm in size. Dice shallots into small pieces. Place the chorizo and shallots into a pan and sauté slowly. As soon as the mixture turns a nice roasted color, quench with tomato juice and boil down until the mixture obtains a smooth and thick consistency.

Peel the bulbous chervils, slice them in half and boil in salted water.
Tip: Boil until “al dente,” so that the chervils remain crisp in the middle.

Peel the melons, slice in half and remove the seeds. Using a melon baller, make 12 melon balls (fine strips are also alright) from the cantaloupe. From the honeydew melon, cut a square approx. 1 cm large and sauté it on both sides in a bit of olive oil and butter. Season the honeydew square with salt and pepper. (If you like, you can also add a bit of chili powder).

Arrange the avocado purée with the chorizo mixture, chervils and the melons. Drape cherries and plucked chervil on top, and sprinkle with a bit of olive oil, as in our photo, for instance.

An appetizing starter… we wish you much success, and bon appétit!



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