Alfons Schuhbeck’s recipe: Bavarian char fillet march | Have the honor! | BR Homeland | radio

ingredients for 4 people

horseradish mousse:

  • 3 sheets of gelatin
  • 200 ml hot vegetable stock
  • 100 grams of cream
  • 2 tablespoons baked horseradish
  • Salt, ground black pepper
  • 1 pinch of sugar
  • 1 splash of lemon juice
  • 1 pinch untreated peel of a lemon

Pickled char:

  • 5 char fillets, peeled and deboned, 80 g each
  • ½ teaspoon mustard seeds
  • ½ teaspoon coriander seeds
  • 4 junipers
  • Teaspoon black peppercorns
  • 2 strips each of an unwaxed orange and lemon peel
  • 1 bunch dill
  • ½ bunch of leafy parsley
  • 15 grams of salt
  • 8 grams of sugar


  • 1 tablespoon mild olive oil
  • Milt chili salt
  • 1 pinch of sugar
  • Shell of an untreated lime
  • 1 splash of lime juice


  • 1 to 2 handfuls of lettuce and herb leaves (beetroot leaves, lamb lettuce, arugula, castell franco, basil, radicchio)
  • 1 splash of lemon juice
  • 1 to 2 teaspoons olive oil
  • Milt chili salt


Soak the gelatin in cold water, allow to drain and stir into the hot broth. Whip the cream creamy. Mix the broth with the horseradish, stir in ice water (or cold water) until it starts to gel and turn the cream over. Taste with salt, pepper, sugar, lemon juice and lemon peel.

Pour the mousse into small glasses and let set in the fridge for 1 hour.

Pickled char:

Wash the char fillets and dry them. Cut 12 cm from the wide piece of 4 fillets and use for pickling. Set aside the thin ends that have been cut off and the remaining char fillet for the tartar.

For the pickle, crush the mustard seeds, coriander seeds, junipers and peppercorns in a mortar. Cut the lemon and orange peel into thin sticks, chop the dill and parsley coarsely and mix well with the remaining ingredients.

Cover the char fillets with the marinade, wrap in cling film and marinate for 1 hour. Unpack, carefully remove the marinade from the fillet and pat dry. Cut into slices to serve.


Wash the char fillets and dry them. First cut the char into thin slices, then into very small cubes and place in a bowl. First mix the char cubes with the olive oil, then taste with chili salt, a pinch of sugar, lime peel and lime juice.


Sort, wash and dry the lettuce leaves. Taste with a splash of lemon juice, olive oil and chili salt.

Place the glasses with the horseradish mousse on starter plates. Arrange the tartar next to it using a serving ring. Arrange the pickled char slices and decorate with the lettuce leaves.


The pickling time of 1 ½ hour refers to the thin 80 g char fillets, which are stated in the recipe. If thicker fillets are used, the pickling time will be longer.

About the book

Book cover: My new Bavarian kitchen |  Photo: © Susie Eising, Katrin Winner of ZS Verlag

The recipe comes from this cookbook by Alfons Schuhbeck: My New Bavarian Kitchen: Classics interpreted in a modern way
ZS Verlag, 144 pages, 16.99 euros
ISBN: 3898836827
Release Date: August 2017

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