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Sea food

// presented by Rolf Bäck, fisherman

Sea Food

What works best?

Sea Food - What works best?

That fresh from the sea taste

Whether mussels or fish, oysters or seaweed, the sea food trend is based on fresh food from the sea and is rich in omega-3 fatty acids. It is important to pay attention to freshness, quality and careful preparation. When seasoning, less is more!


"I grew up on lake starnberg"


Rolf Bäck

Rolf Bäck actually grew up on Lake Starnberg. He used to go out fishing with his father as a young boy. He has been running the sustainable family business for about 20 years. It also has its own breeding station and also farms fish to secure the stock in the lake.
Information and enquiries: Fischerei Bäck, Erlenstraße 10, 82327 Tutzing

read more about Rolf Bäck

Interview with Rolf Bäck, fisherman on the Lake Starnberg

Mr Bäck, the early bird catches the worm. Are you an early bird? Well, you don’t have much choice if you’re a fisherman – you have to be out early. My working day starts at sunrise. In summer that’s at about 5 and in winter about 7.30. I take my boat out to my nine nets and the fish traps, which I placed in the lake the evening before, and then collect the catch. I first drink a coffee when I’m back at home.

Are you the only out there at that time? At my fishing locations, yes. They’re in the middle of the lake off the west bank towards Tutzing. Otherwise there are 35 lake fishermen at Lake Starnberg.

What do you usually catch? It varies, depending on the season. In winter, it’s whitefish and pike season. Then in summer, it’s eel, char, bream, carp. Now and then there’s a brown trout. Besides, you catch different fish at the bank of the lake than in the deep water.

Can you knit? Yes, but not jumpers! The gillnets I use have to be repaired from time to time, so I repair the damaged stitches with a netting needle. You learn how to knit nets when you train to become a master fisher.

Friday is fish day! Right? Well, nothing’s changed at my business. Friday is always the strongest day of the week. I always supply restaurants on Thursdays and Fridays in the morning. And normally not whole fish, instead fillets make up 80%. Apparently, most guests are not keen on fiddling about with the fish bones...

Does fish smell of fish? My wild lake fish doesn't smell of anything, only of fresh lake water. Not even carp, which lots of people say smells swampy, smells because I catch it wild in the lake.

Can you taste the difference between the fish? Definitely! Whitefish has a slightly nutty aroma, carp on the other hand has a very strong taste and char tastes very fine and elegant. It tastes different depending on the food the fish eats.

Can you actually drink red wine with fish? Why not? Some fish has darker meat. A young fresh red wine from South Tyrol goes well with carp, arctic char or brown trout.

Do you eat fish everyday? You won’t believe me but I only eat fish once a week – on Fridays. And then according to recipes my friend Holger surprises me with from time to time. I got the recipe for the whitefish fillets from him by the way, but don’t tell anyone...

When not fish, then...? A roast. Preferably with lots of sauce.

[Recipe] Whitefish Saltimbocca


8 whitefish fillets, salt, pepper, 1 organic lemon, medium-strength mustard, olive oil, 1 bunch sage, 8 slices bacon. For the vegetables: 2 fennel bulbs with fresh leaves, 200 ml white wine, 4 shallots, 200 ml sour cream.


Wash the whitefish fillets, dry with kitchen paper. Season both sides with salt and pepper, wash the lemon, grate some of the peel, put aside. Cut the lemon in half. Squeeze one half, cut the other half into quarters. Add some lemon juice to the fillets and thinly coat one side with mustard. Marinade for 5-10 minutes.

Heat the olive oil in a pan at a medium temperature. Fry the sage leaves for about 30 seconds until they are slightly crispy. Drain, put aside. Set aside the flavoured oil. Cover each slice of bacon with 2-3 fried sage leaves and a whitefish fillet. Roll everything up firmly (bacon on the outside) and secure with a skewer or a toothpick. Fry the fish rolls in the sage oil at a medium heat for about 7 minutes on each side. When the bacon is crispy, the fish is also done.


In the meantime, wash the fennel, remove the stalk. Put aside a few stalks with leaves. Chop the rest of the leaves, then also put aside. Thinly slice the fennel bulb, stew in a pot with the white wine and a pinch of salt for about 10 minutes. Drain, set the cooking liquid aside.

Peel and finely dice the shallots. Sauté in the olive oil at a medium heat until they are slightly brown. Add some of the cooking liquid, stir in the chopped fennel leaves and quickly bring to the boil. Leave to cool, thicken with the sour cream. Season with the salt, pepper and grated lemon peel. Do not reheat! Arrange the fennel on the plates with some sour cream sauce, add two fish rolls to each plate and garnish with a lemon wedge and some fennel leaves. Serve with boiled potatoes or bread.

Cooking couture for sea food lovers

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