Arrival
Departure
Weather forecast
Tomorrow Wednesday Thursday
B B B
17 / 29° 17 / 29° 17 / 30°
more info
Time together Lastminute
Calendar
12.09.20 - 03.10.20
07.11.20 - 10.12.20
Per person from € 988,-
Öffnungszeiten der Hotels Openingtimes of the hotels
DolceVita Alpiana Resort
28.06.20 - 08.12.20 & 26.12.20 - 06.01.21
DolceVita Luxury Resort Preidlhof
20.06.20 - 22.11.20 & 26.12.20 - 06.01.21
DolceVita Hotel Jagdhof
03.07.20 - 22.11.20 & 26.12.20 - 06.01.21
Lifestyle DolceVita Resort Lindenhof
18.06.20 - 10.12.20 & 26.12.20 - 10.01.21
Feldhof DolceVita Resort
19.06.20 - 22.11.20 & 26.12.20 - 10.01.21
Char à la Passeier Valley

Char à la Passeier Valley

with beetroot & and yellow beetroot – Vinschgau apple






stripe

Ingredients:

Marinated char:
• 500 g ready to cook fillets of char (boneless)
• 30 g granulated sugar
• 30 g coarse sea salt
• 30 g parsley
• 1 sprig of rosemary and thyme
• 5 g juniper berries
• Freshly ground black pepper

Tartar of marinated char:
• 60 g marinated char, finely diced
• 30 g sour cream
• Some chopped parsley
• Freshly ground black pepper
• Sea salt
•1 dash of lemon juice

Pickled beetroot and yellow beetroot:
• 1 beetroot, boiled and peeled
• 1 yellow beetroot, boiled and peeled
• 2 level tsp of salt
• 4 level tsp of sugar
• 10 tbsp. rice vinegar
• 1 red chilli
• 10 tbsp. water

Apple puree:
• 2 apples (Golden Delicious)
• Some sugar
• 1 dash lemon juice
• Some leaves of cress


Preparation:

Marinated char:
Mix all ingredients well and marinate the whole fillet of char in the mixture. Leave the fillet to marinate in the fridge for 24 hours. Remove the spices and herbs from the fillet of char and cut into six tranches.

Tartar of marinated char:
Mix all ingredients and season to taste. Use a teaspoon to shape quenelles from the mixture.

Pickled beetroot and yellow beetroot:
Cut the beetroot and yellow beetroot into any shape. Mix all remaining ingredients, bring to boil and marinate/pickle the
beetroots in the mixture.

Apple puree:
Put all ingredients in a vacuum bag and vacuum completely. Boil in a bain-marie or food steamer until soft. Empty the content of the bag into a container and mix with a hand-held blender until smooth.


Presentation:

Arrange on a plate as desired and garnish with leaves of cress.

Dear DolceVita Hotels guests and friends.

At last! The DolceVita Hotels open their doors again. After a long time of lockdown we are happy to finally welcome our esteemed guests again. Of course, we take all measures necessary for the hygiene and health of our guests and strictly adhere to the package of measures put together by the sanitary company and the hotelier association.


Opening date:
Lifestyle DolceVita Resort Lindenhof: open
DolceVita Resort Feldhof: open
DolceVita Luxury Resort Preidlhof: open
DolceVita Alpiana Resort: open
DolceVita Hotel Jagdhof:  03.07.2020

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