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
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!
Polenta e Osei
Polenta e Osei is probably the most representative dish of Vicenza’s traditional cuisine. The recipe contains simple ingredients and its secret lies in a long and low heat cooking. The meat has to be moistened during the whole cooking process and the heat has to be uniformly distributed.
Speck Flavoured Dumplings
Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes for making dumplings. The basic dough is made of type 00 white flour, South Tyrolean milk, pasteurised free-range eggs, fresh or frozen onions, dried, fresh or frozen parsley and chives if desired. South Tyrolean speck dumplings contain 15 – 20 % diced speck (PGI).
Selinka Soup
Šelinka is a thick soup made from celeriac roots and leaves, potatoes, carrots and spices. A pig’s trotter or some other piece of smoked or dried pork meat is often cooked in it. It can be served with polenta.
Featured Experiences
Xató Festival
The Festival del Xató is a unique opportunity to find out about the authentic Vilanova i la Geltrú Xató. The festival includes tasting of tapas made from local products that can be found in the Mercat Municipal del Centre (the town market).
A Delicious Tale of Two Countries
The best way to understand a country is through its food, where regionally inspired dishes tell the story of the land.
CHECK OUT OUR
LATEST GUIDE
Istrian Brodet - Slovenian Seafood Stew
The Slovenian Seafood Stew recipe of the European Young Chef Award 2017 was created and prepared by Filip Matjaž, representing Slovenia – European Region of Gastronomy Candidate 2021.
The Way of Saint James
One Camino, thousands of experiences!
Art in Autumn
Guide: 5 November art festivals in Europe.
Seto Kingdom Day
A uniquely Estonian royal celebration!
Cavatast Fair
Sant Sadurní d’Anoia, the world’s leading cava producing town, brings together the top cava producers every year at Cavatast. Cavatast has tasting areas where you can enjoy sampling a variety of cavas and try the flavours of the food on offer, too. Cavatast also has a store set up in a central shopping area to make it easy for visitors to purchase the many cavas on display, as well as a busy schedule of related activities and specialised workshops led by wine professionals.
Ingredients
- Prepared whole charr (or trout)
- Salt, pepper
- Lemon juice
- Flour for coating
- 150–200 g butter
- Freshly-chopped parsley or tarragon