Fillet char with spatzle, mushroom and asparagus

Fillet char with spatzle, mushroom and asparagus
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Spatzle are a particular kind of fresh pasta typical in Northern Italy, Switzerland, Austria and Bavaria. Spatzle dough is prepared with egg, flour and water or milk. Depending the quantity of liquid in to the dought the Spatzle shape is long like big noodles or short like little gnocchi. With the help of the special tool (the SpƤtzelhober) making Spatzle is very easy! I love make them for spec...

Category: seafood


Serves: 4
Prep Time: 50 mins
Total Time: 50 mins

11/4 lb (600 gr) fillets of Char
11/4 lb (700 gr) Champignon mushroom
24 asparagus tips
5 sage leaves
11/2 cup (350 ml) vegetable broth
13 tbsp unsalted butter
to taste black pepper
to taste table salt

Spatzle dough:
4 eggs
30 sage leaves
12 oz (330 gr) pastry flour
11/4 (300 ml) iced water
4 pinch of salt


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Added 7 years ago by:
philosokitchen philosokitchen
     28 recipes
2 people cheffed this recipe
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