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Salzkammergut Whitefish

with Meaux Gherkins Pickeled in Mustard Seeds, Mashed Potatoes


·  4 filets of whitefish

·  1 clove of garlic

·  Thyme

·  Concentrated butter for frying

Meaux Gherkins Pickled in Mustard Seeds

·  1/4 litre of white wine

·  1/8 litre of cream

·  100g of butter

·  1 small salad cucumber

·  Mustard seeds

·  Fresh dill

·  Salt, pepper

Mashed Potatoes

·  300g of floury potatoes

·  80ml of milk

·  50g of butter


Fry fish fillet on the skin side at medium heat in concentrated butter with a thyme branch and a clove of garlic.

Meaux-Gherkins Pickled in Mustard Seeds
Boil down white wine to a third. Add cream, reheat and take from the cooker. Cut butter into small pieces and add to the sauce with a hand blender. Add a spoon of Meaux mustard. Peel the salad cucumber, cut in half, pit and cut into half-moon shaped pieces. Season with salt, pepper and some fresh dill. Warm the cucumber in the white wine sauce, but do not boil!

Mashed Potatoes
Boil potatoes in salt water until soft, strain and put through the potato ricer. Bring milk to the boil and add together with butter to the potatoes. Season with salt and nutmeg.

Serve the whitefish that has been sweated until translucent with mashed potatoes and pickled gherkins and garnish with capers, dried potatoes or dill to your liking.


Restaurant Goldenes Schiff

Christof Ehart
Adalbert-Stifter-Kai 3
4820 Bad Ischl
T: +43 (0)660 468 25 25