Warm char, marinated in a sour sauce
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with rack, pot, pan
Ingredients
• 2 char fillets, 150 g each
For the seasoning broth:
• 1 medium-sized red onion, peeled and quartered
• 200 ml vegetable broth
• 200 ml herb vinegar
• 2–3 bay leaves
• ½ tbsp each of juniper berries, mustard seeds and coriander seeds
• 2–3 dried chili peppers
For the topping:
• 3 tbsp chopped chives
• 1 onion
Accessories are available in the FIRE&FOOD shop!
preparation
➊ Peel the onion for the topping, cut it into eighths, set aside one piece for the spiced broth, and finely dice the rest.
➋ For the spiced broth, place the spices in a pot and briefly toast them over low heat until fragrant. Add all the onion wedges, pour in the vinegar and vegetable stock, 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 rack for a short time.
➌ Then add the fish to the still-hot marinade and let it simmer for 3 hours. Mix the diced onion and chopped chives with a little of the marinade. Arrange the marinated char on plates and garnish with the marinade 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 won't twist when frying.
Recipe by Petra Bindeseil
The Upper Allgäu region is Petra Bindseil's home, where, with meticulous attention to detail, perseverance, and the literally hands-on support of two friendly families, she has built a livelihood. She runs a fish farm in the Gunzesried Valley. Freshly caught char, hot- and cold-smoked, is just one of the specialties that regularly attracts locals and tourists alike. More information at: www.bergfischzucht.de
Recipe from FIRE&FOOD Magazine 03/2025
