Alpinarik Sölden

Signature dishes: trout meunière & fish bowl

Trout meunière

Ingredients:

• 1 fresh trout (Quellfische Mrak)
• Wheat flour
• Home-made spice mix: onions, salt, pepper, garlic, rosemary, dill, ginger powder, lemon zest, coriander, caraway, fenugreek, parsley
• Primarily waxy potatoes (Bauernhof Kapeller Franz)
• Butter
• Parsley
• Salt
• Large iceberg lettuce
• Apple cider vinegar
• Olive oil
• Natural yoghurt (Fam. Brüggler)
• Salt, pepper
• Chives

Preparation:

• Clean the trout inside/outside with water
• Dab and dust with wheat flour on the outside
• Season the inside quite generously with the spice mix
• Pan-fry trout at medium heat until it is still slightly translucent
• Turn the trout and fry for about 2 minutes until done
• Reduce heat and leave to simmer with the lid on for 1 to 2 minutes
• Wash, peel and quarter the potatoes, cook in lightly salted water
• Toss the cooked potatoes in a pan with butter and parsley
• Wash and chop lettuce
• Mix apple cider vinegar, olive oil, yogurt, salt, pepper and chives and pour over the salad

Fish bowl

Ingredients:

• Cold smoked trout fillet (Quellfische Mrak)
• Salmon trout fillet (Quellfische Mrak)
• Cucumber
• Tomato
• Cabbage
• Carrots
• Radishes
• Large lettuce
• Kidney beans
• Chickpeas

May vary depending on the season:

• Mango
• Rice
• Rice vinegar
• Soy sauce
• Apple cider vinegar, oil, lemon juice
• Salt, pepper, sugar
• Parsley, dill, chives
• Chili powder

Preparation:

• Cook rice with rice vinegar, salt and pepper
• Wash lettuce and cut into slices or cubes as desired
• Mix vinegar, oil, salt, pepper, lemon juice, chives, dill and a little sugar and pour over the salad
• Dice mango, mix with a little chili powder and let it steep
• Serve lettuce, rice and mango in a bowl
• Cut salmon trout fillet into thin slices and brush with lemon
• Cut cold smoked trout fillet into cubes and add both to the bowl
• Add soy sauce to taste

Signature dish: Ötztal roast lamb with braised vegetables, potatoes and cranberries

Ingredients:

• 3.5 kg lamb shoulder in 2.5-3cm slices
• 100 g yellow carrots
• 100 g carrots
• 100 g celery
• 100 g parsnips
• 1 kg potatoes
• 20 g tomato purée
• 0.2 l beef broth
• 1/8 l red wine
• For seasoning: salt, pepper, garlic, rosemary

Preparation:

• Rub lamb slices with chopped garlic, salt and pepper and leave in the fridge for 1-2 days
• Sear the lamb slices in a roasting pan with a little oil and set aside
• In the same pan, fry celery, yellow carrots, carrots and parsnips and then add tomato purée
• Deglaze with red wine and add the beef broth
• Place the lamb slices with a little freshly chopped rosemary and braise covered in the oven at 160 degrees for 35 minutes
• After this time, turn off the oven and leave to stand for another hour
• Thicken the braised sauce and season to taste
• Boil potatoes, peel them and toss them in butter with freshly chopped rosemary
• Serve with braised vegetables from the roas

Signature dish: panzanella (bread salad)

Ingredients:

• 1 loaf of sourdough bread
• 1/2 green and yellow pepper cut into diamond shapes
• 5 cherry tomatoes cut in half
• 1/3 cucumber cut into cubes
• 5 olives cut into slices
• Ötztal goat cheese balls cut in half
• Honey mustard dressing

Preparation:

• First, cut the “lid” off the bread, cut it into diamond shapes and put it in a pan with salt and pepper for the salad topping
• Chop vegetables and leave to stand with the dressing for at least 30 minutes
• Hollow out the loaf of bread and fill it with the salad
• Add goat cheese and bread croutons
• You can decorate with cress, edible flowers, chives, sprigs of rosemary, etc.

Signature dish: Ötztal cheese spaetzle

Ingredients (für 2 persons):

• 300 g flour (Fam. Schmid, Umhausen)
• Approx. 1/4 liter of water
• Salt
• 1 egg from happy local chickens
• A little clarified butter
• 150 g mountain cheese

Preparation:

• Mix flour and salt, break the egg and whisk it with water, add it to the flour and use a wooden spoon to make a dough (beat until it starts to bubble)
• Let the dough rest for 2-3 minutes
• Bring to the boil a pot with plenty of salted water
• Shred the dough through the spaetzle press into the boiling water and as soon as they float to the surface, skim off and rinse in cold water
• Heat clarified butter in a pan, add spaetzle with cheese until a nice crust forms on the pan’s bottom

Finishing:

• Finally, add a little herb salt and pepper and if you like, garnish with a little love - namely chives – and it will taste particularly good.

Signature Dish: Sonnblick burger with fries

Ingredients:

• 220 grams of burger meat
• 1 bread
• 2 slices of tomatoes
• 3 lettuce leaves
• Onions (cut into rings)
• Gherkins (cut lengthwise)
• Homemade special dip

Preparation:

• First toast the burger bread on both sides
• Pan-fry the burger meat (optionally using cheddar cheese for a cheeseburger)
• Spread special dip to the bread
• Burger "structure": lettuce, burger meat, tomatoes, onions, gherkins and finally the fries