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 May 2018 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:

Ceviche of Eveline Bach Tomatoes
Yellow Fin Mackerel . Coriander . Chilli

Ingredients for 6 people:
1 kg colourful baby tomatoes from the Eveline Bach market garden
1 small bunch of coriander
2 shallots
2 pieces of mild chilli
800 g fillet of yellow fin mackerel
Juice of 4 limes
30 g Viennese icing sugar
Sea salt flakes
250 g meadow herbs
50 ml extra virgin olive oil
Coriander grains

Method:

Carefully remove the tomatoes’ stalk with a sharp kitchen knife. Place the tomatoes in boiling water for about 20 seconds and then rinse with ice water. Now remove the tomatoes from the water, drain well and remove the skin.

Cut shallots, coriander and chilli into fine strips. Mix with lime juice, icing sugar and olive oil.

Cut the yellow fin mackerel into fine slices or cubes. Toss the fish with the tomatoes and the marinade. Season with salt and ground coriander. Chill for about half an hour, serve and garnish with wild herbs.

Bon appetite!