Alpine Fish Trilogy

Ingredients

• 1 Saibling
• Karkasse (from fish)
• Knollensellerie
• Möhren
• Schalotten
• Lauch
• Knoblauch
• 1 l Gemüsefond
• Rotwein
• Weißwein
• Lorbeer
• piment
• Sternanis
• 2 l Rapsöl
• 1 l Olivenöl
• Kräuter (Thymian, Rosmarin)
• 2 Alpen-Lachs
• 1 saurer Apfel
• Staudensellerie
• 200 g Forellenfilet
• 1 Schalotte
• Olivenöl
• Apfelessig
• 300 g Mehl (200 g for dough, 100 g for rolling)
• 4 Eier
• 200 g Steinpilze
• 1 Knoblauchzehe
• 2 Schalotten
• 100 g Topfen
• 50 g Ziegenkäse
• Thymian
• 50 ml Weißwein
• Petersilie
• 1 gelbe Rübe
• 2 Möhren
• 1 Lauch
• Radieschen
• Knollensellerie
• butter
• Zucker
• Weißwein
• Berg-Salz
• 300 ml Schlagsahne
• 100 ml Sekt
• 100 ml Fleischfond
• 1 Knoblauchzehe
• 50 g Grinning Schinkenspeck (in thin slices)
• Schalotten
• Meerrettich

Instructions

1. 1.

   Carpaccio: Slice Saibling fillet into very thin pieces. Arrange in a circle on the plate; slight cooking occurs by pouring hot fish stock over it.

2. 2.

   Confit Alpine Salmon: Portion Alpine salmon fillets into equal-sized pieces and confit them in two parts rapeseed oil and one part olive oil in a tall pot with thyme and rosemary at constant 55 °C. Season with Berg salt and pepper before serving.

3. 3.

   Trout Tartare: Dice trout fillet finely, peel, core, and dice the sour apple, cut celery stalks and shallot into fine cubes. Mix all ingredients and season with dill, apple vinegar, sugar, salt, and pepper.

4. 4.

   Alpine Ravioli with Porcini Filling: Dough – combine flour and eggs with a splash of olive oil and a pinch of salt, knead to a smooth dough, rest 10 min, then roll out and cut for ravioli. Porcini filling – finely chop porcini, shallots, herbs, and garlic; sauté in olive oil, deglaze with white wine, season with salt and pepper. Let the mushroom mixture cool, mix with goat cheese, quark, and one egg yolk. Fill dough pieces, brush edges with yolk, seal, cook in boiling water for about 2 min.

5. 5.

   Vegetable Julienne: Cut yellow beetroot, carrots, leek, radishes, and knollensellerie into julienne strips (2 mm wide, 4–5 cm long). Warm butter and sugar in a pot, add the julienne, season with salt and pepper, deglaze with white wine; cook no longer than 2 min to keep them crisp.

6. 6.

   Speck Foam: Dice speck and shallots finely, sauté in olive oil until colorless. Deglaze with champagne and meat stock, add cream, simmer gently for about 10 min. Finish with freshly grated horseradish, strain, and foam just before serving.

7. 7.

   Fish Stock: Chop fish bones into small pieces; dice root vegetables (carrot, celery, shallot, garlic) walnut-sized. Heat olive oil in a pot, add bones, season with Berg salt, sauté briefly, then add the vegetables. Deglaze with white and red wine, top up with vegetable stock. Season with bay leaf, piment, star anise, fresh thyme, rosemary, and dill. Let the fish stock simmer gently for half an hour, then strain through a cloth.

8. 8.

   Crispy Saibling Skin: Separate the skin from the Saibling fillet, brush both sides with olive oil, place between two sheets of parchment paper. Cook in a pan over medium heat, weighted down with a pot, slowly bake until crisp. Season with Berg salt before serving.