TRADITIONAL HALLSTATT´S DISH: GRILLED REINANKE
One of the typical dishes is the grilled reinanke, and it was to be expected that fish would be eaten on the shores of such a lake. Arctic char and salmon are also widely consumed, but we will cook the reianke and these are the ingredients.
Reinanke of 1 kilo
Juice of 1 lime
White wine 50 cc
Coriander 1/2 small bunch
Olive oil 50 cc
sherry vinegar150 cc
Garlic 2 Cloves
Hot Chili 1 piece
We open the reinanke in half lengthwise, removing the central spine (although we can remove it once cooked). We remove the side wings. Moisten it with oil and place it on the very hot grill on the skin side.
We prepare the first sauce. Place a little coriander in the mortar with olive oil, and mash. In another bowl we prepare minced garlic, olive oil, white wine and lemon juice.
The second sauce will also include garlic and olive oil, lemon and white wine, but without cilantro.
We add sauce 1 (the cilantro one) from the first moment in one of the filets and a moment later sauce 2. We brush several times during cooking. We can also add a little to the embers, so that it smokes our fish. With this we compensate for the loss of moisture that occurs during cooking. If the upper part lacks cooking, we can put an aluminum foil on the fish to finish it. In this way, we avoid having to turn it around.
We salt it with grill salt.
We take out and serve the filets on a plate and we can accompany them with typical Austrian mashed potatoes.
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