Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants

Recipe of the month August 2018

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

Domestic sturgeon . Alpine caviar . Cucumber medley from Eveline Bach

Ingredients for 6 people:

50 g Osietra Alpine caviar
800 g sturgeon fillet
100 g smoked sturgeon (of Alpine caviar)
1 field cucumber (from Eveline Bach)
Cucumber flowers (from Eveline Bach)
20 olive cucumbers (from Eveline Bach)
5 baby cucumbers (from Eveline Bach)
white P.X. Sherry vinegar
olive oil
200 g sour cream
1 untreated organic orange
1 small bunch of dill
1 tsp coriander grains
1 tsp black peppercorns


Peel the orange very thinly and cut this peel into fine strips. Coarsely crush the coriander and pepper in a mortar and roughly chop the dill. Mix everything together with salt and sugar and sprinkle evenly over the sturgeon fillet.

After 24 hours, wash the fillet, pat dry and slice it very thinly with a salmon knife.

Peel the cucumber, cut long lengthwise strips with the peeler and roll them up. Cut the baby cucumbers into thin slices and cut the olive cucumbers in half. Season all types of cucumber and sprinkle with the P.X. Sprinkle sherry vinegar and olive oil.

Stir sour cream with a whisk, add a little salt and fill into a piping bag.

Cut the smoked sturgeon into small cubes.

Divide pickled sturgeon, cucumber medley and smoked sturgeon onto plates. Spread sour cream in several points. Place a cam of caviar in the middle of the plates with a caviar mother-of-pearl spoon. Garnish with cucumber blossoms (see photo).

Good luck and enjoy it!


More about