Ausseer Char with Coralli di Gragnano, Broad Beans & Wild Garlic
When the first wild garlic pushes through the forest soil, it marks the arrival of spring’s fleeting treasures. In this dish, the delicate aroma of freshly picked wild garlic meets the pure, clear taste of char from the deep waters of Altausseer See, paired with the artisanal Coralli di Gragnano pasta and tender broad beans. Forest and lake unite in a celebration of seasonal harmony. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Cook the pasta in salted water for 8 minutes (1 l water contains approximately 18 g salt).
During this time, sauté the finely chopped shallots with the crushed garlic clove, season with salt.
Deglaze with the alcohol, add the herbs and spices, and reduce almost completely.
Pour in the fish stock, reduce by half, pour in the cream, and bring to a boil.
Strain the sauce through a fine sieve, bring to a boil, and drizzle with butter and Parmesan cheese.
Season the char fillets with salt and sear them skin-side down.
When the fish is 2/3 cooked, turn them over and baste with butter and thyme until translucent.
When the pasta is done, drain and toss in the sauce.
Add the broad beans and wild garlic, and season to taste.
| 4 | Char fillets, boneless |
| 250 ml. | Fish stock |
| 2 | Shallots |
| 1 | Garlic clove with skin on |
| 1 | Sprig rosemary |
| 1 | Fresh bay leaf |
| 2 | Sprigs thyme |
| 5 | White peppercorns |
| to taste | Salt |
| 1/8 L. | White wine |
| 1/16 L. | Noilly Prat |
| 1 | Dash Pernot |
| Butter | |
| 150 g. | Grated Parmesan cheese |
| 1/8 L. | Cream |
| 500 g. | Broad beans (blanched and shelled) |
| 250 g. | Coralli di Gragnano from Pastificio die Campi |
| 100 g. | fresh wild garlic, finely chopped |
HOW TO PLATE
Place the pasta in the center of a deep plate, place the char on top, and sprinkle some fresh wild garlic on the fillets.
Enjoy.
