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Rosted Samlet

A recipe for gourmets!

Receipt for 4 persons

  • 4 samlet filets
  • 1l Fish soup
  • 100 g soak barley
  • 20 g white cube onion
  • Celery
  • Carrots
  • Fennel
  • 1cl original „Zirm“ liquor
  • 60g butter and olive-oil
  • 30g grating cheese
  • 1 smoked sausage
  • Salt, white pepper fresh from the mill


Putt the cutting vegetable and the soaked barley in a hot pot and let it sweat into the olive-oil, after that douse the vegetable with the liquor and cover the mix with the fish soup. Throw it with salt and pepper and let it cook. On the end you can mix grating cheese into the risotto to refine it.

Now reel every samlet filets and fix them with a wooden pick, roast the fish on every side and put a bit of fish soup into the pan, let it cook for 5-6 minutes under 180°C. Slit the sausage and roast it with butter.

Preparing the dish: First put the risotto on the dish and up to the risotto the samlet filet. For decorating lay the slit sausage around the dish.

Have a nice meal

Lars Freckmann, Küchenchef im Berghotel Zirm

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