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Roulade of charr with Gailtaler Speck, paprika and white maize

Surf and turf, the combination of the speck with the charr is very nice, the paprika completes it with a lovely sweet touch.

Ingredients

* the roulade

  • 2 charr fillets
  • 1 red and 1 yellow pepper
  • 100 grams of slightly smoked Gailtaler Speck
  • a pinch of salt
  • thyme
  • lemon juice
  • mixed salad of Rocket salad and lettuce
  • a dressing of your choice

* the Gailtaler Landmais (maize)

Gailtaler Landmais is maid of a particular white corn species. It’s similar to polenta, but it has a whiter colour. This being said you could easily replace it by polenta of course.

  • 4,5 dl of water
  • 1 teaspoon of butter
  • a pinch of salt
  • 130 grams of white maize (polenta)
  • 2 tablespoons of Parmesan cheese
  • 20g butter
  • lard to fry the Gailtaler Landmais

Preparation

* the roulade

Put the paprika’s in a baking dish and roast them at 200°C until the skin turns black. Remember to turn them around from time to time to cook them evenly. Leave them to cool down in a plastic bag, and then remove the skin and the seeds.
Put the slices of speck on plastic film, they can overlay a bit. Then place the paprika over the speck, followed by the charr fillets. Season the top with the salt and thyme and sprinkle the lemon juice over it.
Roll it thightly in the foil to obtain a nice roulade and cover it with a second sheet of plastic foil to seal it completely.
To cook the roulade, steam it for about 18 minutes in the steamer at a temperature of 120°C. The temperature of most steam cookers at home have a lower temperature, it might take a bit longer to cook them.
You can serve it warm or cold, up to your preference, with a crispy mixed salad for instance and fried polenta.

* the Gailtaler Landmais

Bring the water with the teaspoon of butter and the salt to boil. Then add the polenta, cover it and leave it to thicken. Add the rest of the butter and the Parmesan cheese and stir it.
Spread it on buttered or oiled plate to a thickness of about 1,5 cm and leave it to cool down.
Cut it into the shape of your preference and fry the Gailtaler Lanmais in the lard until they are nicely coloured.

Guten Appetit!

Recipe credit to Sissy Sonnleitner

Also try the typical Carinthian desert from the same episode, the Strukli with Lavantaller banana apple and elderberry.