Author: Stefan Schmidt
Pictures: Daniel Kania

Char on a bed of tomatoes

Catfish, tuna, salmon – most of the fish we eat are raised in aquacultures overseas. All the while, our waters at home have delicious, sustainable alternatives to offer. By way of demonstration, Jonas Baumgärtner prepared a char for us together with professional angler Stephan Seuss. The fish looks right at home resting on a bed of tomatoes.

Regional and sustainable

More than half the fish we eat in Germany were cultivated on large fish farms and travel a long way before they reach our shores. However, professional angler Stephan Seuss knows very well that regional, sustainable options are also available. Char, trout and zander from German waters are all great to cook with and offer fantastic flavor. To demonstrate just how flavorful native fish species can be, Stephan joined hunter and chef Jonas Baumgärtner, who runs restaurants by the name Der wilde Wirt in Ulm and Markbronn, to cook a brook trout. And, because the duo wanted to do this wonderful fish justice, they laid it on a bed of sliced tomatoes.

Let’s get started!

On the menu today, we have brook trout with mint, tomato carpaccio and a pumpkin dressing. 


Serves 2 

  • 1 whole brook trout 
  • 1 bunch of mint 
  • 2 oxheart tomatoes 
  • 1 lemon 
  • 1 garlic clove 
  • 1 red onion 
  • 50ml pumpkin seed oil 
  • 1 tbsp. yogurt 
  • 1 tbsp. honey 
  • 1 tbsp. ras el hanout 
  • Salt, pepper 
  • Olive oil 


Gut and wash the brook trout. Combine 1 tbsp. ras el hanout with a little olive oil and rub it on the inside and outside of the fish. Mince the garlic and mint and then stuff it into the fish.  

Next, grill the trout over a fire or cook it in the oven at 140°C (285°F) on the convection setting for approx. 25 minutes. 

While the fish is cooking, thinly slice the tomatoes and use them to dress a serving plate. Drizzle with olive oil and season with salt and pepper. 

Use a hand blender to mix the yogurt with the juice of the lemon and pumpkin seed oil. Season with honey and salt to taste. 

Peel the onion and slice it into thin rings. Lay the onion slices on top of the tomatoes. Pour the dressing on top. Lay the cooked trout on its bed and serve. Bon appétit! 

Looking for something a little more exotic? Why not try our venison with a coffee hit? 

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