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03.11.18 - 24.11.18
Per person from € 1.013,-
Char à la Passeier Valley

Char à la Passeier Valley

with beetroot & and yellow beetroot – Vinschgau apple



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


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.


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

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