Horseradish foam soup
Recipe of the region Schladming-Dachstein
Ingredients for the horseradish foam soup
1 onion
100 g butter
1 parsley root or celery
150 ml vermouth or white wine
1 1/2 l beef broth or water
2 bay leaves
100 g smoked pork rind
200 ml heavy cream
Horseradish (as needed)
Salt, cayenne pepper
1 tsp soy lecithin
Char
2 char fillets
Salt
4 tbsp olive oil
Whole coriander seeds
Garnish
Freshly grated horseradish
Chives, caraway seeds
Horseradish foam soup
Peel and finely chop the onion, then sauté in butter. Peel the parsley root or celery, add to the onions and sauté lightly. After about 10 minutes, deglaze with vermouth or white wine, reduce, and pour in beef broth or water. Add bay leaves and pork rind, and let simmer for 20 minutes. Add cream and simmer for another 3–4 minutes. Season with salt and cayenne pepper. Blend and add grated horseradish. Do not bring to a boil again, then strain. Just before serving, stir in the soy lecithin and froth with a hand blender.
Marinated Char
Clean the char and remove the bones with tweezers. Slice into thin pieces. Drizzle with a splash of olive oil and season with salt and coriander. Cover with cling film and let rest in the oven at 60°C (fan) for 10 minutes. Before serving, garnish with freshly grated horseradish, chives, and caraway seeds.
Tip for Enjoyment: Trout fillets are also suitable for marinating.
Recipe of the region Schladming-Dachstein »
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