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
Steak Tartare
After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
Balkenbrij with Brabants crayfish
Balkenbrij with Brabants crayfish recipe of the European Young Chef Award 2017 was created and presented by Bon Sawatdee, representing North Brabant – European Region of Gastronomy 2018.
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.
Polish Wild Boar Roast
Poish forests have an abundance of wilde game and it is no wonder that traditional Polish cuisine has been so rich in game for centuries.
Featured Experiences
Exploring the Rural Wonders of Europe
Away from the excitement of cities like Paris, Barcelona and Florence is a place a little quieter. It’s somewhere you can stretch out your legs and breathe in the freshest air in Europe. It’s the European countryside and farms. Nearly every country is speckled with picturesque fields, bountiful farmlands and sweet serenity. Whether your heart and soul is drawn to farmlands or you want your vacation to go beyond the tourist cities, the European countryside is where you belong.
5 Creative Experiences to Have in Europe this Autumn
Uncover European Craftsmanship.
Unexpected gems in Bulgaria
Mystery, enchantment, and legend await!
Czechia for hikers and cyclists
Greener by train, by foot, and by bike.
CHECK OUT OUR
LATEST GUIDE
Historical exploration: Tallinn, Riga, Vilnius and Warsaw
Four capitals with singular history, architecture, and culture that few people visit.
Czechia without the holiday rush
Advent offers lots of “non-festive” activities.
Belgium Wallonia
Enchanting Wallonia.
Ingredients
- Prepared whole charr (or trout)
- Salt, pepper
- Lemon juice
- Flour for coating
- 150–200 g butter
- Freshly-chopped parsley or tarragon