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
A little butter
Half a bunch of parsley
Peeled parsnip 350g
Peeled celeriac 650g
Salt, pepper, nutmeg
Pear vinegar and Olive oil to taste
Parsley, salt, pepper
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