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

Delicacies of sturgeon . white wine sauce . vineyard peach

Ingredients for 6 persons:

6 portions of sturgeon fillet, 150 g each
250 g smoked sturgeon
30 g Alpine caviar from sturgeon
4 vineyard peaches
1 bundle of bronze fennel
3 shallots, peeled
200 g celery stalks
1 fennel bulb
2 garlic cloves
500 ml fish stock
100g butter
10 peppercorns
10 coriander seeds
5 fennel seeds
1 bay leaf
100 ml white wine
50 ml Noilly Prat or another vermouth
Olive oil
Salt

Method:

For the sauce, cut the fennel, shallots and celery sticks into 5 x 5 cm cubes. Sauté in olive oil over a low heat. Add the pepper, coriander and fennel seeds for a couple of minutes and briefly fry them alongside the other ingredients. Deglaze with the white wine and reduce to about half. Add the fish stock and bay leaf and allow to simmer for a few minutes. Season to taste with salt and pass everything through a sieve. Bring the almost finished sauce to the boil, add Noilly Prat and fold in the butter little by little using a hand blender.

Cut the peaches into slices and sauté in a little butter until golden. Cut the smoked sturgeon into thin slices.

For the sturgeon fillets, heat up a pan and heat the oil. Pat the fish dry and fry with the skin side down over a middle heat at first. Turn the sturgeon after 6 minutes, continue to fry for another 4 minutes on the flesh side and season with salt and pepper. Remove the fish from the pan and keep warm.

Put the sturgeon into a deep dish. Drape peaches over the sturgeon fillet at first, followed by slices of smoked sturgeon as well as some caviar and plucked bronze fennel. Froth the sauce a little using the hand blender and pour over the fish.

Enjoy your meal!