Benjamin Parth is Ischgl’s culinary shooting star. His restaurant, Stüva, in Hotel Yscla is one of the most exciting gourmet destinations, as Gault Millau recognized in selecting him as Chef of the Year 2019.Today in Trisanna: his halibut with jalapeño.
Benjamin Parth has cooked some fantastic dishes for Trisanna (we’re salivating just remembering the ultimate Wiener schnitzel, the best yeast dumplings and the amazing Easter roast kid). Now in Lent he’s prepared a special fish dish for us: halibut with jalapeño.
Benjamin Parth and his partner Sarah Falch at the Chef of the Year party at Idalp
- 4 halibut fillets, each around 80g
- 8 red peppers, peeled and deseeded
- 4 jalapeño pods
- 300 ml fish stock
- 2 shallots, peeled and cut
- 2 cloves garlic
- 8 basil leaves
- 1 lime
- 20g candied grapefruit
- A dash of pepper vinegar
- Optional: shellfish (shrimps, mussels, etc.) to taste
- Optional: favourite herbs to garnish
- Olive oil
- Salt, pepper
Finely dice two peppers. Clean the jalapeño (place the core to one side – it will be used in the sauce) and finely dice. Sweat the cubes briefly in a hot pan with olive oil, and add salt, pepper and grated lime to season. Leave to cool to room temperature.
Sweat the shallots in olive oil, add the remaining pepper, jalapeño core and garlic. Sweat slowly (!) on a low heat until the vegetables are caramelized. Add the fish stock and whole basil leaves, and reduce to half. Season with salt, pepper, vinegar and lime juice, or with Tabasco sauce if it is not spicy enough.
Fry the fish fillets in foamy butter at a medium heat for one minute each side, pouring the hot butter over the fish continuously until its core temperature has reached 24 degrees. Then leave it to stand for 4 minutes.
Place the chutney on the fish and garnish with grapefruit, shellfish and favourite herbs (optional), pour over plenty of sauce and serve immediately.