• 400g char fillet
  • 50g sorrel juice
  • 20g grapeseed oil
  • 50g char caviar
  • 2 mountain pepper leaves
  • assorted home-fermented vegetables
  • herbs and edible flowers


  1. Cut the char fillet into small cubes.
  2. Place chopped char in a bowl and marinate with chopped mountain pepper leaves, grapeseed oil, half of the sorrel juice and a pinch of salt.
  3. Arrange the marinated mixture onto a plate and decorate with the fermented vegetables and edible flowers and herbs.
  4. Place the Caviar in the middle of the plate, and pour the remaining sorrel juice over.

Recipe courtesy of Theodor Falser of Michelin-starred Johannesstube in South Tyrol.

Theodor Falser Chef Feature.