Salzburg Lake Charr
- Wash the fish in cold water and pat dry using kitchen paper. Season the stomach cavity with salt and pepper. Season the outside of the charr generously with salt and coat both sides in flour.
- In a large pan (or ideally in 2 fish pans), slowly melt around half the butter (not allowing it to brown too much) and fry the charr on both sides, depending on their size, for a total of 12–18 minutes until crispy and golden brown (when turning the fish do not use sharp equipment, to prevent the skin from tearing).
- Carefully lift the charr from the pan, arrange on pre-heated plates and keep warm by covering for with foil (or by placing in a pre-heated oven on a low setting).
- Now pour off any excess frying fat from the pan, introduce the rest of the butter and allow to bubble up, before adding a generous squeeze of lemon juice. Add salt and allow to bubble up again.
- Drizzle over the charr on the plates and then scatter on the freshly-chopped parsley.Serve with potatoes coated with butter or parsley, accompanied by a seasonal salad. Instead of the whole fish, it is also possible to prepare fish fillets in this way.
Cooking time: depending on the size, 12–18 minutes
Source: Austrian National Tourist Office
1/
Salzburg Lake Charr
© Austrian National Tourist Office
Recipes
Roasted Hen Turkey
A typical Christmas dish is the roasted hen turkey with pomegranate. The dish dates back to the Renaissance, and more specifically to the magnificent banquets of the Serenissima Republic.
Potato Dumplings with Fruits
During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.
Mussels and Fries
Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).
Emperor’s Gugelhupf
“Dining like Kings” under the Austrian monarchy did not necessarily mean fine dining. Franz Joseph, the Emperor of Austria, for example, preferred simple meals. One of them was a simple Gugelhupf for dessert, which he loved to have served by his life-long confidante Katharina Schratt.
Featured Experiences
Cyprus’ incredible produce
Enjoy and celebrate food like a local.
Walloniaʼs vibrant Charleroi
From mining town to creative haven.
CHECK OUT OUR
LATEST GUIDE
Almond Gugelhupf
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
Family fun in Portugal
Portugal with kids can be an incredible experience.
Baja Fish Soup Festival
This world-renowned festival, a record-holder, celebrates fish soup and friendship every second Saturday of July.
Ingredients
- Prepared whole charr (or trout)
- Salt, pepper
- Lemon juice
- Flour for coating
- 150–200 g butter
- Freshly-chopped parsley or tarragon