THE JAMTAL HUT: NOW WITH SWISS FLAIR MIT SCHWEIZER FINESSE

It lies at an altitude of 2 165 metres, is a good ten kilometres distant from Galtür and belongs to the Swabian section of the German Alpine Association. It’s the ideal base camp from which to scale the Jamspitze, Fluchthorn and Dreiländerspeitze. Or to try award-winning chef Sven Wassmer’s fabulous char dish.

 

The Jamtal Hut has been offering shelter to hikers since 1882. It has transformed itself from a small, self-catering hut into its current form (see more on this here). Run by Gottlieb Lorenz, the hut is a key point in the Paznaun mountain infrastructure for both ski tourers in winter and hikers in summer.

As part of the Culinary Way of St James, top Swiss chef Sven Wassmer has created a particularly fine recipe for the Jamtal Hut. The chef, whose special interest is Alpine cooking, has prepared fried char served with fresh mountain herbs.

For everyone who won’t make it up to the Jamtal again this summer, we’ve got the recipe right here:

FRIED fillet of char with sorrel mousse, potatoes and salad

CHAR
Char, filleted and deboned but with skin left on
Baste lightly with salt and sugar (mix together well 600g sugar and 400g salt).
Baste the fillet on both sides and leave to marinate for around 25 minutes.
Then rinse the fillet under cold water and dry.
Fry skin-side down in a little oil and butter.
Garnish with char caviar.

SORREL MOUSSE
160g egg whites
100g spinach
120g sorrel
30g dill
1.5g Xanthan
5g salt
400g neutral rapeseed oil or sunflower seed oil
Wash the herbs well.
Mix all ingredients thoroughly in a Vitamix or Thermomix and
then slowly whisk in the oil bit by bit as with a mayonnaise.

SALAD DRESSING
8g anchovies
2g salt
20g almonds, lightly roasted
30g Sbrinz cheese
50g olive oil
50g water
15g vinegar
2g sugar

CHIVE OIL
(to garnish the char roe)
2 bunches of chives
300g sunflower seed oil
Mix in the Thermomix at 70°C and then press through a fine sieve.

SALAD
Lettuce hearts
Watercress
Radish slices
Sorrel