Nestling in the charming community of Muri, Caspar – Das Drei-Häuser-Hotel takes its name from the famous painter Caspar Wolf (1735-1783), a pioneer of alpine painting. With 400 years of history, this hotel embodies the authenticity and hospitality of the region, once blessed by the abbey. Today, it is in its two restaurants, the Ochsen 1596 and the Gaststube Adler, that this tradition continues, driven by the talent of Chef Sebastian Rabe.
At the Ochsen 1596, Chef Rabe is passionate about open-fire cooking, an age-old technique that enhances the seven-course menu, offering a unique sensory experience in an avant-garde setting. As for Gaststube Adler, it celebrates local cuisine in a friendly village atmosphere inspired by the neighbouring monastic heritage. Whether you’re a local or a visitor, Caspar offers a gastronomic journey where tradition and creativity meet with warmth and authenticity. Not to be missed!
Thanks to Chef Sebastian Rabe for his delicious recipe for salmon trout, buttermilk, dill and osciétre caviar.
Salmon trout, buttermilk, dill and osciétre caviar
Salmon trout
- 120g sliced salmon trout
- Salt
- Brown sugar
- White pepper
Salmon trout tartare
- 100g salmon trout filet
- Dill
- Fleur de sel
- White pepper
- Olive oil
Dill oil
- 150g dill
- 50g italian parsley
- 300g rapeseed oil
Dill mayonnaise
- 1 egg yolk
- 7g dijon mustard
- 10g balsamic vinaigar
- 15g Pernod
- 10g Siegfried Wonderleaf nonalkoholic
- 100ml rapeseed oil
- 100ml dill oil
- Salt
- White pepper
Dill macaron
- 32g almonds ground white
- 32g powdered sugar
- 25g egg white
- 23g sugar
- Salt
- 5g dill
Smoked fish cream
- 100g smoked salmon trout filet
- 10g shallot
- 20g celery
- 20g celery sticks
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon juniper berries
- 50g butter
- 100g pernod
- 50g noily prad
- 50g gin
- 300g milk
- 300g cream
- 2g xanthan gum
Procedure:
Salmon trout
Season slices with salt, pepper and brown sugar. Cook over hot coals.
Salmon trout tartare
Cut the filet into small cubes. Add chopped dill and marinate with fleur de sel, a little pepper and olive oil.
Dill oil
Blend all ingredients together in the Thermomix at 70° and high speed for about 5 minutes. Filter the green oil through a coffee filter or tea towel. Cool over ice.
Dill mayonnaise
Mix egg, mustard, Pernod and vinegar in a blender. Slowly add the oils until you obtain a thick, green mayonnaise. Season with salt, pepper and “Siegfried”.
Dill macaron
Finely blend the almonds and powdered sugar with the dill. Beat the egg whites with a pinch of salt and the sugar in a food processor. Fold in the almond mixture. Arrange macarons on a baking mat. Let stand for 20 minutes at room temperature. Bake at 130° for 20 minutes.
Smoked fish cream
Cut vegetables and fish into 1 cm cubes. Brown in butter. Add spices. Moisten with alcohol and add cream and milk. Cook until tender. Reduce by a third. Blend with xanthan gum in Thermomix.
Arranging
Macaron
Dress the smoked fish püree on the macaron. Put the tatar on it. On the tatar again some smoked fish puree and dill mayonnaise. Finally, some caviar and use fresh bronze fennel for the finish.
Salmon Trout
First put the grilled fish on the plate. Mix about 3 tablespoons of buttermilk with 1 tablespoon of dill oil an pour over the fish.
CASPAR | Das Drei-Häuser-Hotel
Caspar Wolf-Weg 1
CH-5630 Muri AG
Phone : +41 56 200 71 00
Website : www.caspar-muri.ch
Email : info@casparmuri.ch