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 2017 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Wild turbot . carrots . ponzu

Ingredients for 4 servings:
1 wild-caught turbot (2–3 kg)
10 ml soy sauce
30 ml Mirin (sweet rice wine)
50 ml Sake (rice wine)
7 g Kombu (edible seaweed)
1 handful / approx. 4 g Katsuobushi (Bonito flakes)
juice of 1 lime
juice of 1 lemon
juice of 1/2 blood orange
50 g butter
250 ml vegetable soup
250 g carrots
1 pinch of nutmeg
20 baby carrots
thyme
1 clove of garlic

Preparation:

Fillet turbot, remove the skin, and cut into portions of the desired size. Sauté the fish in oil on both sides. Add 1 tbsp. of butter, the crushed clove of garlic, and some thyme. Continue pouring the hot butter over the fish fillet with a spoon, until the fillet is done cooking to the desired degree.

Peel the baby carrots, boil them in salted water, and glaze in butter.

Combine soy sauce, Mirin, Sake, Kombu and Bonito flakes. Bring to a boil, then reduce heat and simmer for 3 minutes. Remove the pot from the stove and allow to thicken as well as cool for another 30 minutes.

Remove Kombu and allow the excess liquid to drip off. Fold in the juice from the lime, lemon and blood orange. Allow the sauce to pass through a fine sieve into a clean container – while doing so, press the Bonito flakes firmly using a cooking spoon. Set the sauce aside to cool until it’s time to use it.

For the carrot purée, peel the carrots and cut into small slices. Boil in the vegetable soup until they turn soft, adding a bit of water if necessary. Afterwards, purée the carrots together with warm butter, salt, pepper and nutmeg using a handheld blender.

Arrange the fish with carrots and purée as desired – like in our photo, for instance – and enjoy.

We wish you much success!