In this article you can expect a particularly delicious fish recipe from the Carinthian ABENTEUER FISCHWASSER member establishment Familien-Sporthotel Brennseehof (recommended by the hotel’s chef: Christopher Uxa): Carinthian Waller with herb pesto and Mediterranean potato mash.
We wish you all the best!
- Catfish fillet approx. 150g per serving
- White onion
- Sun-dried tomatoes
- Olives, green & black
- coarse pepper
- Cherry tomatoes
- Bacon Potato
- olive oil
Fry the catfish in olive oil with salt. Add butter, lightly brown, season with thyme, chervil to decorate
Mix all the ingredients together for the herb pesto.
Boil the potatoes, then cut them into slices, heat the olive oil, glaze the onion, add the olives and dried tomatoes, then add the potatoes and fry them, season with salt and coarse pepper, season to taste and then mash.
For the final touch: Sauté cherry tomatoes with chilli in olive oil. Decorate plates with it.
© Photo & recipe: Familien-Sporthotel Brennseehof