Warm char, marinated in a sour sauce
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate, pot, pan
Ingredients
• 2 char fillets of 150g each
For the spiced broth:
• 1 medium-sized red onion, peeled and quartered
• 200 ml vegetable broth
• 200 ml herb vinegar
• 2–3 bay leaves
• ½ tbsp each juniper berries, mustard seeds and coriander seeds
• 2–3 dried chili peppers
For the topping:
• 3 tbsp chopped chives
• 1 onion
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Preparation
➊ Peel the onion for the topping, quarter it, set aside one piece for the spiced broth and finely dice the rest.
➋ For the spiced broth, put the spices in a pot and roast them over low heat until they start to smell fragrant. Add all the quartered onions, pour in the vinegar and vegetable broth, and bring to a boil. Remove the pot from the heat. Cut the char fillets into 3 pieces and sear them skin-side down in a pan with oil or on an oiled grill grate, but only briefly.
➌ Then add to the still hot spiced broth and let cook for 3 hours. Mix the diced onion and chopped chives with some of the spiced broth. Arrange the marinated char on plates and garnish with the spiced topping. Serve with potato salad or mashed potatoes and baguette.
Petra's tip: Char develops its full aroma 36–48 hours after slaughter at a storage temperature of 0–2°C – and the fillets do not curl when frying.
Recipe by Petra Bindseil
The Oberallgäu is Petra Bindseil's home, where she has built a livelihood with diligence, perseverance and the literally active support of two friendly families. She runs a fish farm in the Gunzesried valley. Freshly caught char, hot and cold smoked, is just one specialty that regularly attracts locals and tourists. More at: www.bergfischzucht.de
Recipe from FIRE&FOOD Magazine 03/2025
