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DolceVita Alpiana Resort
19.03.21 - 07.12.21 & 26.12.21 - 09.01.22
DolceVita Luxury Resort Preidlhof
29.01.21 - 28.11.21
DolceVita Hotel Jagdhof
20.03.21 - 21.11.21
Lifestyle DolceVita Resort Lindenhof
04.03.21 - 12.12.21 & 26.12.21 - 09.01.22
Feldhof DolceVita Resort
18.03.20 - 21.11.20 & 26.12.21 - 09.01.22
Eissacktal char delicacies

Eissacktal char delicacies

with summer cucumber & lime



• 2 large fillets of char
• 1 smoked fillet of char
• 80 g brown cane sugar
• 100 g sea salt
• Freshly ground coriander
• Fresh dill
• 2 cucumbers
• 2 limes
• Fruity olive oil
• 200 g sour cream
• 150 g crème fraiche
• 2 sheets of gelatine
• Sea salt• freshly ground black pepper
• Wasabi
• 1 shallot
• Chopped chives / tips of chives
• Fresh cress


Bone the char fillets (use tweezers), blot dry and cover 1 fillet in a marinade of cane sugar, sea salt, freshly ground coriander and chopped dill. Leave for 2 hours and remove the marinade with cold water. Cut the fillet in to 2 cm wide strips. Fillet the limes and marinate the fillets in sugar syrup (1 part water – 2 parts sugar). Skin the second fillet, chop finely and mix with finely chopped cubes of shallots, chopped chives, olive oil and the zest and juice of lime. Add salt and pepper to taste and leave to infuse, shape by using a circular cutter. Pull chunky pieces from the smoked fish fillet and mix with some crème fraiche. Use a teaspoon to shape small quenelles. Cut the cucumbers in fine strips and make rolls of around 3 cm in diameter. Stir the remaining crème fraiche together with the sour cream until smooth, at lime juice and zest as well as a little bit of wasabi and salt to taste. Let the soaked gelatine warm-up and dissolve in the mixture. Add the remaining mixture; fill the cucumber rolls with the mixture and leave to chill. Keep what is left of the mixture.


Decorate the (cold) plates with the remaining wasabi-lime cream. Create an interesting layout with the individual elements (marinated fillet, tartar, smoked fish quenelles, cucumber rolls and lime fillets) and garnish with fresh cress and the tips of the chives.

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