Do you also love to take a look behind the scene? We always find it exciting to get to know the faces of the people who are responsible that we can immerse in our vacation. Hence, since some time past we introduce you to the founders and managers of the hotels that are forerunners in regards to sustainability. Today in our blog series „Meet the chef” everything revolves around the Haubenkoch Hannes Müller from Genießerhotel Die Forelle, his culinary team and the initiative they founded „Generation Awareness “.
In the past 10 years Hannes followed the ambitious aim of “Import self-sufficiency” meaning to renounce as much as possible from the import of goods and to rethink the „throw away processes” anew in the direction of recycling. Thus, happened with the peels of fruits and vegetables which can be found dried and pulverized at the breakfast buffet.
Hannes and his team create daily an evening menu which is 99% free of imported goods. It is planned according to the season and availability, instead of fruits in winter root vegetables are served. Also on the morning breakfast buffet the main focus is seasonal and local: instead of orange juice there are different grape and apple juices, a big assortment of cheese, because there are a lot of milk producers on site, the coffee is sourced from a local roasting plant and you do not find egg dishes on the buffet as they are always prepared freshly.
The credo is low choice and extremely high quality.
Hannes loves his wood-fired oven, so to speak cooking “unplugged” without stream, very archai, here special attention is paid to the name-giving trout from the Weißensee. Hannes with his earthed and innovative kitchen was awarded a membership at the JRE, the élite of Austrian young chefs. The “Jeunes restaurateur d’Europe” (JRE) are an association of young chefs from twelve countries who are the trendsetters of the modern sustainable and regional kitchen with a twist between tradition and modern.
In a time where everything is always available reduction means real quality.
We asked Hannes for his signature recipe, et voilà – have fun trying!
Marinated Arctic char à la Genießerhotel Die Forelle
Ingredients
- 2 Arctic char filets, boned
- Lemon Oil
- Olive Oil
- Fleur de Sel
- Lime mayonnaise:
- 37g yoghurt
- 50 g egg white
- 50 g lemon oil
- 150 g sunflower oil
- salt
Directions
- Step 1 Cut the char fillet in fine discs and spice with Fleur de Sel. Then marinate with lemon oil and olive oil, allow 10 min to marinate.
- Step 2 For the lemon mayo give all ingredients in a high vessel. Conclude with the oil. Move slowly with a hand blender from below upwards.
- Step 3 Garsnish with herbs and blossoms, for instance with goutweed wild carrot, yarrow, wild fennel, marigold, violet, and cornflower.
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