Seared Leogang char with pea gazpacho and passion fruit jelly on a white, deep plate, Schloss Mittersill (c) Photo Michael Huber

Seared Leogang arctic char

Recipe of Schloss Mittersill

Recommendation from chef Benjamin Jochum

Serves 4 persons

For the Char:
750 g salt
250 g sugar
800 g char filets, bones removed
Mix the salt and sugar.
Completely coat the char with the mixture and marinate for 2 ½ hours.
Rinse with cold water afterwards.

For the Lentils:

250 g organic yellow lentils
Salt, pepper
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon paprika powder
Gently simmer the lentils in salted water for 7 minutes.
Season with salt, pepper, olive oil, vinegar, and paprika to taste.
Cut mint into strips.

For the Passion Fruit Jelly:

100 g passion fruit concentrate
400 g mango purée
6 g agar agar
Simmer both purées with agar agar for at least 5 minutes.
Allow to cool.
Blend until smooth in a multifunction blender.
Strain, transfer to a piping bag.

For the Pea Gazpacho:

1 kg (frozen) peas
500 g vegetable broth
1 tablespoon crème fraiche
1 teaspoon salt
1 teaspoon sugar
8 fresh mint leaves
A pinch of xanthan gum
Bring the vegetable broth to a boil.
Add (frozen) peas to a blender.
Add the remaining ingredients and blend with the boiling vegetable broth until smooth.
Strain and chill.

How to finish, see below.

Terrace at Schloss Mittersill with a view of the Hohe Tauern (c) Photo Schloss Mittersill
Head chef at Schloss Mittersill, Benjamin Jochum, leaning against a stone balustrade in front of a green, wooden door (c) Photo Michael Huber

To finish

Slice the char diagonally against the grain.
Marinate with Poke sauce.
Sear with a blowtorch
(it should acquire some color!).
Arrange the lentil salad on one side of the plate.
Place the char on top of the lentil salad.
Garnish with passion fruit jelly and garden cress.
Pour on the pea gazpacho.



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