Montafon cookbook

MONTAFON

Over 160 pages, 28 cooks provide the secrets to their favourite Montafon dishes. The Montafon Tourism Office was allowed to peek over the cooks’ shoulders in the Montafon kitchens for this cookbook. The result is a culinary cross-section right through Montafon cuisine. From simple to refined, from traditional to modern. The best by far are the really “old” recipes, which were made available to us by aficionados from the Montafon.

IM MUNTAFU

In this cookbook, every gourmet learns how unconventional, hardworking, rural, steeped in history and pioneering the Montafon tastes. The values that we nurture and live by in the Montafon have never been prepared so finely.

The Montafon cookbook is available in all Montafon tourism offices, in the online shop of the Montafon Tourism Office and in selected bookstores for the price of €29.90. shop.montafon.at

Cooking time: approx. 1 hour Difficulty: average The Arctic char can also be replaced by trout, whitefish or another freshwater fish. Instead of wild garlic, other herbs like parsley, tarragon or spinach can also be used, of course.

ARCTIC CHAR AND FISH SAUCE ■ 180 g Arctic char fillet per person ■ 2 shallots ■ 1 small piece of fennel ■ a little Pernod / a little white wine / crème fraîche ■ Cream ■ Zest of a lemon ■ Salt, pepper, a little honey

WILD GARLIC POTATO PURÉE

■ approx. 500 g peeled, floury potatoes ■ 200 ml cream-milk mixture, equal parts ■ 50 g wild garlic paste (mixed wild garlic) ■ 40 g butter ■ Salt, pepper, nutmeg, a little garlic Finely chop the shallots and sweat them in a small pan until translucent, add the fennel and also sweat. Add the Pernod and white wine and allow everything to simmer briefly. Add the cream and reduce by half. Then strain everything into another pan and finish with pepper, salt, honey and crème fraîche. Season the Arctic char fillets with salt and pepper and fry in a hot pan on the skin side first until golden yellow, turn, leave to fry for 1-2 minutes and swirl in a little butter.

Cut the peeled, floury potatoes into small pieces and cook in salted water until soft. Bring the cream-milk mixture to the boil with the butter and the herbs. Press the cooked potatoes through a potato press. Pour the hot cream-milk mixture onto the potatoes and stir until smooth. Finally, fold in the wild garlic paste and season again if required.

Wash the radishes and cut into wedges. Heat a little olive oil in a pan. Add the radishes, sweat them and glaze with a little sugar. Pour on the raspberry vinegar. Finish with a little butter, salt and pepper.

RASPBERRY RADISHES

■ 5 to 8 radishes per person, depending on the size ■ 3 to 5 raspberries per person ■ a little sugar ■ Raspberry vinegar