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

Confited hake
bell-peppers . salad of herbs . Pimentón

Ingredients for 4 servings

Bell-pepper tomato gravy:
4 shallots
2 cloves of garlic
olive oil for frying
1 tsp. Pimentón
5 tbsp. red wine vinegar
3 red bell-peppers
200 g tomatoes
thyme
bay leaves
sea salt
white pepper, freshly ground
sugar

Stewed bell-peppers:
4 red bell-peppers
2 tbsp. olive oil
2 twigs of thyme
2 twigs of rosemary
sea salt
white pepper, freshly ground
sugar
2 cloves of garlic

4 pieces of hake, approx. 100 g each

Herb salad:
chickweed
redvein dock
yarrow
pea cress
olive oil (for marinating)
sea salt
lemon

Preparation:

For the bell-pepper tomato gravy, peel shallots and garlic and sweat them in a pot with a bit of olive oil until they turn glassy. Sprinkle with Pimentón and immediately quench with red wine vinegar. Wash bell-peppers, slice in half, remove the seeds and place peppers into a juicer. Likewise wash the tomatoes, then slice into quarters and add to the shallots with the bell-pepper juice and the spices. Simmer for approx. 15 minutes and season to taste. Afterwards, strain the sauce through a sieve.

Stewed bell-peppers: Preheat oven to 140° C (approx. 280° F) using the convection setting. Meanwhile, wash bell-peppers, slice in half and remove the seeds. Subsequently place on a baking sheet with oil, herbs, spices and crushed garlic cloves and heat for approx. 20 minutes. Afterwards, remove the skin from the bell-peppers and keep them warm.

Reduce the oven temperature to 70° C (160° F), retaining the convection setting, for preparing the fish. Place the hake on an oiled plate, cover in foil and cook for approx. 10 minutes.

For the herb salad, wash and clean all herbs, pat dry and pluck into small pieces. Marinate in olive oil, sea salt and lemon.

Arrange all components together in an attractive manner, as in our photo, for instance – and enjoy…

We wish you much success and bon appétit!