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!
Fischgröst'l - sautéed fish, asparagus and potatoes
(serves 2)
300 g new baby potatoes
200 g green asparagus (cut in 3-4 cm pieces)
70 g cooked king prawns (peeled)
150 g fresh tuna steak
175 g salmon fillet
100 ml single cream
50 g shallots (thinly sliced)
70 g sunblushed tomatoes
2 tbsp olive oil
1 sprig rosemary
1 tbsp curly parsley
1 tsp chives
nutmeg
salt, pepper
pinch crushed chilli
Cook the potatoes until tender. Cook the asparagus in some salt water, drain (but keep the liquid) and refresh, then set aside. Combine 200 ml of the water from the asparagus with the cream and reduce to 100 ml, then set aside. When the potatoes are tender, drain them and cut into bite-sized chunks. Cut the fish to bite size and chop the tomatoes. Heat the olive oil in a wok or sauté pan, add the onion and swirl it around with a wooden spoon, then add the potatoes. Cook until golden brown, then add the fish and prawns, rosemary, chilli and tomatoes. When the fish is nearly done, though still slightly pink in the middle, add the cream and the remaining herbs. Combine and serve immediately.
Wine suggestion:
Meursault, Louis Jadot, Burgundy 2000 or
a good Pouilly-Fumé
Comments