This dish has completely blown me away... and here's my confession: I had some leftover fish yesterday as I made sushi the day before - what do you do with a bit of salmon, tuna and some cooked prawns? You phone your Mom and ask for a recipe of something you had there last time you visited. Gröst'l is something very Austrian. The name means "sautéed", but the ingredients as well as the pronunciation in (any given Austrian) dialect suggest a more fitting translation: "sautéed leftovers".
Gröst'l always indicates parboiled potatoes, mostly sautéed with some onion and some left-over Sunday roast or cold meats. A very rustic affair. The one I cooked up last night, however, is a tad more sophisticated, in fact, it is tasty and unusual enough to be served even at a dinner party - such a great combination of flavours, the earthyness of the potatoes, the fish, the asparagus, some fruity sunblushed tomatoes, a bit of chilli and all rounded up by a little hint of creamy sauce and fresh herbs. To die for, I tell you! My husband and I had a bit of a disagreement when it came to the best wine match - I suggested a Pouilly-Fumé whereas he was very pleased with himself having chosen a Meursault (Louis Jadot, Burgundy 2000) - don't get me wrong, it was lovely, but I was looking for less acidity and more sugar and fruit... I suggest you buy two and have a little cross-tasting going on - and do let me know what you think!