Fillet char with spatzle, mushroom and asparagus tips
Recipe type: Entree
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
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 Spätzelhober) making Spatzle is very easy! I love make them for special dinner. If you prefer (I prefer!) it is possible cook the Spatzle a few time before serving, seasoning with the sauce. In this case is best pre-seasoning with a little bit of melted butter or olive oil to prevent sticking. Often Spatzle are presented as a side dish or seasoned as a pasta Today I propose them with a sauteed fillet of char, topped with mushrooms and asparagus.
  • 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
  1. Char fillet with spatzle (traditional German/Italian gnocchi)
  2. Spatzle dough Boil 30 sage leaves for 5 minutes in 11/4 cup of iced water, then leave them in infusion into a glass beaker immersed in ice water for ¾. When the sage infuse reach room temperature, beat the eggs in a ceramic or glass bowl with 4 pinches of salt and 7 tbsp of the sage infusion. Now, gradually incorporate the tattered flour, stirring quickly with a fork. When the dough is smooth, let rest for 1 hour at the bottom of the fridge.
  3. Mushrooms and asparagus While the dough rest in the fridge, clean the mushrooms with a cotton cloth and remove the stems. Now, sauté 1 crushed clove of garlic and 5 sage leaves in 6 tbsp of melted butter. When the garlic is golden brown leave it from the pan and conserve it, then add the mushrooms, let them cook on high heat on both sides, add salt to taste, then sautè them on medium heat 7-8 minutes per side. While the mushrooms are cooking, Boil the asparagus tips for 5 minutes in lightly salted boiling water, and then drip and let them cool in water and ice. When the mushrooms are ready, conserve a few of them for the composition of the plate and blend the other with the sage, the garlic, black pepper and enough vegetable broth to obtain a liquid (but not too much!) cream.
  4. Making Spatzle After this time of rest, settle grater for Spatzle (the Spätzleholder) on the edge of a pot of boiling salted water, pour the dough into the box and move it quickly scroll along the cart draining the Spatzle, as they come to the surface and putting them in a large skillet. Seasoning quickly with the cream of mushroom. If the seasoning is too much dense, ad a little bit of boiling water.
  5. Fillets of Char Cut the fillets of Char into portions(about ¼ pound each). Heat 6 tbsp of melted butter and 1 clove of garlic in a large skillet. When the butter is starting to make bubbles, cook the fillets, skin side down first for about 2 minutes (the skin have to become very crisp and browned, but not burned ), then the other side for 1 minute. Finally, cover and let rest warm.
  6. Finishing In the same pan were we have cooked the mushrooms, stir fry the asparagus tips and the whole mushroom with 1 tbsp of melted butter for 3-4 minutes. Heat the Spätzle in a large skillet until the cream is slightly thickened, then serve placing a piece of char over each portion. Complete the dish with the whole mushrooms and the asparagus tips.
Recipe by philosokitchen at