Steinthal is a fusion of the restaurateurs Daniel Steiner and Benjamin Wieselthaler surnames as well as the fusion of fish and vegetables on their menu. We featured Steinthal in our February 2017 issue and they gave us this great recipe for catfish (Wels) rissoles with parsnip purée!

Recipe: Wels (Catfish) Rissoles

With celeriac and parsnip purée and beetroot

Ingredients (Serves four):



Wels filet 330g

Half an onion

Breadcrumbs 70g

A little butter

Half a bunch of parsley


Peeled parsnip 350g

Peeled celeriac 650g

Butter 90g

Cream 250ml

Water 125ml

Salt, pepper, nutmeg

Beetroot 200g

Pear vinegar and Olive oil to taste

Parsley, salt, pepper

To Prepare:

Finely chop the onion, parsley and catfish filet. Melt butter and mix everything with breadcrumbs and salt. With damp hands, form the mixture into 60 gram balls. Brown the rissoles in butter. Serve with the purée and marinated beetroot, garnished with a little parsley.

Sauté the chopped celeriac and parsnip in butter, add water and cream and cook until soft. Use hand blender to mash. Add salt, pepper and nutmeg to taste.

Cook beetroot until soft, rinse with cold water and peel. Cut into slices, and add vinegar, oil and seasoning to taste.



6., Aegidigasse 15
(01) 595 26 16
Mon-Sat 16:00-23:00 Kitchen: 18:00-22:30


Be My Guest: Two’s Company – Steinthal


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This was written by the Metropole editorial Team. Sometimes its an expat, sometimes a native, most of the time the lines are blurred, and sometimes we're sharing someone else's content, but we always say so. Oh yeah, and buy our magazine! Thanks.