- 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
Salzburg Lake Charr
© Austrian National Tourist Office
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- Prepared whole charr (or trout)
- Salt, pepper
- Lemon juice
- Flour for coating
- 150–200 g butter
- Freshly-chopped parsley or tarragon