Recipe of the month November 2017
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 November 2017 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:
Mussels . Passepierre . Bacon . Parsley
Ingredients for 6 servings:
2 kg Bouchot mussels or common mussels
3 cloves of garlic
½ l Riesling or Gemischter Satz (Viennese white wine cuvee)
white pepper, freshly ground
coriander, freshly ground
parsley (freshly chopped)
100 g bacon
150 g passepierre
1 kg codfish filets
Discard open mussels or those with damaged shells. Clean the mussels and “debeard” them using a knife. Heat olive oil in a pot, add the mussels and cover the pot immediately.
Add finely diced shallots, bacon and garlic. Briefly toss the mixture, quench with white wine and bring to a boil. Add passepierre, season to taste with salt and freshly ground white pepper, and add parsley.
Slice codfish into six equally large pieces. Season both sides of the fish with salt and freshly ground coriander. Depending on taste, the fish may be either sautéed, or poached in the mussel stock. Arrange the dish like in our photo – and enjoy.
We wish you much success!