Char poached in herb oil with artichokes and herb mayonnaise

The char is a particularly ‘noble’ fish – it is said that Holy Roman Emperor Frederick Barbarossa and Ludwig II enjoyed eating it. Depending on the origin of the fish the flesh varies – the flesh of brook char (brook trout) is very delicate and aromatic, whereas the Arctic char is firm and salmon-coloured. Char only survive in very clean, cold waters.


Tips from Anna Matscher:
The olives take on an especially intensive flavour after being dried overnight. Alternatively, you can also use marinated olives.
Only use good quality olive oil for the mayonnaise.


Ingredients (4 portions):
1 char (approx.1 kg) filleted and portioned

To make the herb oil:
1 sprig of rosemary
1 sprig of thyme
40 g orange and 40 g lemon with peel, cut into slices
100 ml olive oil


To make the herb mayonnaise:
2 egg yolks
250 g olive oil
Herbs (approx. 10 g chervil, 4 g coriander, 4 g dill, 20 g parsley)
Lemon juice


To make the stewed artichokes:
2 large artichokes
Juice of 1.5 lemons
20 g shallots
1 clove of garlic
1 tbsp olive oil
1 tbsp of white wine vinegar
100-200 ml vegetable stock
1 pinch peperoncino chilli
1 sprig thyme

Salad as a garnish (marinate with sherry vinegar, olive oil, salt)
10 g olives (oven-dried overnight at 50° and chopped finely)


Preparation (45 minutes, plus 2-days to marinate):
To make the herb oil:
Mix the herbs with the other ingredients, heat and then steep at room temperature for 2 days. Marinate the char in the mixture for a few hours.


To make the herb mayonnaise:
Whisk the egg yolks with the oil to form a mayonnaise. Remove the herbs from their stems, blanch for two minutes in water and rinse in ice cold water, squeeze well and mix with the mayonnaise to form an attractive green-coloured cream. Then season with salt and add lemon juice according to taste.

To make the stewed artichokes:
Clean the artichokes, cut in half and place the bottoms in sufficient water with lemon juice. Peel the shallots, cut into quarters and sauté with the chopped garlic clove in olive oil.


Deglaze with the white wine vinegar and reduce the volume down. Pour in the vegetable stock. Add the thyme and peperoncino, and simmer the stock for 10 minutes. Now add the artichokes and blanch for 10 minutes. Dry on kitchen roll and leave to cool.


Place the char on a baking tray. Drizzle with some of the herb oil, cover and cook in oven for 5 to 10 minutes at 120°. Spread a thin layer of the herb cream on a plate. Serve the char and artichoke on top. Garnish with some salad and dried olives. Bon appetit!



Anna Matscher cooked this meal as a variation with peas instead of artishokes with students of the DHBW Heilbronn at the TZM-event „Sterneköche gegen Krebs“ (Michelin star chefs against cancer).


About Anna Matscher

Anna Matscher is chef de cuisine at Zum Löwen Restaurant in Tisens, South Tyrol. The Michelin-star chef's dishes impress on account of the freshness and quality of the home-grown ingredients, as well as the Mediterranean influences from the region of northern Italy.

Einen Kommentar hinterlassen:

Your email address will not be published. Required fields are marked *