Eating fish in Salzburg: GMACHLs fish weeks
We invite you to our GMACHL “Rivers & Lakes” fish weeks from 5 to 25 March 2019. Here’s an exclusive first taste for you!
The GMACHL haute cuisine regularly adds genuine gourmet highlights in Gault Millau quality. Fine specialties and inspiring themed weeks with delicious little and large surprises await you throughout the year. We invite you to our fish weeks from 5 to 25 March 2019. We are looking forward to indulging you with fish for connoisseurs with the theme of “Rivers & Lakes”, granting you a first exclusive insight into the culinary programme.
Traditional dishes with a modern twist
During the fish weeks, the GMACHL cuisine team predominantly uses fish from Salzburg. Genuine classics are reinterpreted – from raw and marinated to smoked to grilled. Here are some of the delicacies you can look forward to:
- Zander Fillet
- Salmon trout cutlet
- Poached catfish
And many other exclusive fish specialties with which we will gladly surprise you, naturally with appropriate accompanying wines.
Our highlight: Arctic sea trout pickled in beetroot
We’re sweetening your wait to our fish weeks with an exclusive “Rivers & Lakes” recipe from our cuisine team. Look forward to arctic sea trout pickled in beetroot with sour cream, avocado and horseradish!
Beetroot pickle for 1000 g of fish:
- 100 g sugar
- 80 g salt
- 100 ml beetroot juice
- Ground caraway
- Zest of one lime
Sour cream foam:
- 500 g sour cream
- 500 g single cream
- 5 gelatine sheets
- Salt, pepper, lime juice, cayenne pepper
- ISI bottle
- 1 l beetroot gel
- Ground caraway, bay leaf, juniper, salt
- 17 g agar-agar
Bring the juice and spices to the boil, add agar-agar, cook together for around 2 minutes, allow to cool, mix to gel consistency with some beetroot juice.
- Avocado, olive oil, yoghurt, salt, pepper, cayenne pepper, basil leaves, sugar
Mix everything together and season to taste, pass through a sieve, vacuum-pack immediately.
Sweat shallots, deglaze with white wine, add vegetable stock, leave the grated horseradish to stand in it. Mix together in the Thermomix, sieve through a strainer, season the stock to taste and foam with Lecite (lecithin) (dry the rest in the sieve on a Silpat mat for horseradish powder).
Edible beetroot paper:
- 150 g celery puree
- 130 g cooked beetroot
- 4 gelatine sheets
- Salt, pepper, tarragon vinegar
Mix celery puree warm with beetroot, fold in soaked and dissolved gelatine, season, spread on Silapat mats and dry under a pass.
Doesn’t that just sound to die for? This is only a small taste of our fish weeks with which we will culinarily wow you starting from 5 March 2019. Look forward to culinary highlights from the GMACHL haute cuisine and send us a non-binding holiday enquiry today!