Dive into the flavors of Austria with this exquisite dish featuring pan-fried Mattigtal char fillets, complemented by a vibrant pumpkin and potato hash. Perfect for those who appreciate the regional nuances of Austrian cuisine, this recipe highlights fresh freshwater fish paired with locally sourced vegetables and aromatic herbs. Enjoy this main course that embodies the essence of the Innviertel region.

Ingredients

🐟 2 large char about 600g each
🍋 1 lemon
🎃 200g diced butternut squash Muskatkürbis
🥔 200g cooked and diced waxy potatoes Speckige Erdäpfel
🟣 200g cooked and diced purple potatoes Lila Erdäpfel
🧈 100g butter
🌱 2 spring onions or shallots roughly chopped
🧄 1 clove garlic unpeeled for fish + small amount for hash
🌿 Fresh thyme
🌿 Fresh marjoram
🧂 Salt
⚫ Pepper
🥄 Small amount of diced ginger
🌶️ 1-2 whole chilies + extra for garnish
🌿 Small amount of herb pesto
🌿 1 coral chip
🌿 Small amount of Bok Choy
🌿 Small amount of radishes
🔴 Purple potato puree
🟠 Yellow pumpkin puree
🌾 Breadcrumbs/flour for dusting the fish skin

Instructions

1- Prepare the Char:

• Clean the char, ensuring it's free of slime.
• Fillet the fish by making an incision along the backbone from tail to head, then cut behind the gills to the middle bone to detach the fillet. Repeat for both sides.
• Remove rib and pin bones with a V-cut or tweezers.
• Season fillets with salt, pepper, and a squeeze of lemon juice.
• Lightly coat the skin side with breadcrumbs or flour.

2- Prepare the Pumpkin-Potato Hash:

• Heat butter in one frying pan until lightly browned.
• Sauté the butternut squash and waxy potatoes first, as they take longer to cook.
• Add the purple potatoes, spring onions, marjoram, thyme, ginger, and chilies.
• Mix well and sauté until vegetables are tender-crisp. Season with salt and pepper.
• Reduce heat and keep warm.

3- Pan-Fry the Char Fillets:

• In the second pan, heat butter with an unpeeled garlic clove, thyme, and marjoram.
• Place seasoned fillets, skin-side down, into the aromatic butter.
• Cook mostly on the skin side, basting the fish with flavored butter.
• Once crispy, flip and briefly cook the flesh side until lightly translucent in the center.

4- Assemble and Serve:

• Spoon the pumpkin-potato hash onto a plate.
• Place the char fillets on top.
• Garnish with braised Bok Choy, radishes, spring onion, fresh chili, a dollop of herb pesto, coral chip, and puree dots.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Equipment: Global chef's knife, fish filleting knife, ELO stainless steel frying pan, additional stainless steel frying pan, portable induction cooktop, various small white ceramic bowls, spoons, spatulas/fish turners, white plastic cutting board, yellow and pink squeeze bottles for purees, black metal pepper grinder

Cooking Tips:

• Ensure the fish is fresh for optimal texture and taste.
• Use aromatic butter to continuously baste the fish for rich flavor.
• Cook the fish mainly on the skin side to maintain a crispy texture and prevent overcooking.

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YouTube channel - Kochlandschaft Österreich: https://www.youtube.com/c/Kochlandschaft%C3%96sterreich

Austrian Pan-Fried Char with Pumpkin and Potato Hash