The cold, clear water of the Kalte Mandling stream near Salzburg offers ideal conditions for char - a fish species related to salmon and similar to trout. Carpaccio (serves 4)4 fresh char filets, with skin, de-boned1 limea sprinkling of virgin olive oila pinch of sea salta pinch of ground pepper 1. Put the filets in the freezer for 30 minutes.2. Cut the frozen filets evenly into thin slices. Brush 4 plates with olive oil and place sliced filets on them.3. Sprinkle the filets with fresh lime juice and a little olive oil. Season to taste with a pinch of salt and freshly ground pepper.   Tatar100g de-skinned and de-boned char filet30g pineapple, peeled and finely diced30g tart apples, peeled, finely diced and sprinkled with lemon juice20g fennel, finely diced and sprinkled with lemon juice2g finely chopped parsley2g finely chopped coriander20g virgin olive oil3g sea salt1g freshly ground pepper 4ml freshly squeezed lime juice 1. Finely dice the char filet (you can use fish left over from the char Carpaccio)2. Put all the ingredients in a bowl and mix. Season with sea salt, pepper and lime juice. Char fried eggs - Wasabi mousse125g sour cream70g crème fraiche4-5g Wasabi (or horseradish)saltfreshly ground pepperfreshly squeezed lime juice30g cream1.5 sheets of white gelatin (or 3g powdered gelatin) 1. Mix the sour cream and crème fraiche with the wasabi. Season with salt, freshly ground pepper and lemon juice.2. Heat the cream and gradually melt the gelatin in it while stirring. Char jelly with vegetable aspic250 ml vegetable stock3.5 sheets white gelatin (or 5g powdered gelatin)2 table spoons char caviar 1. Heat the vegetable stock and stir in the gelatin. Line small silicone moulds (or a terrine mould) with a little vegetable aspic and allow to set.2. Mix the char caviar with the rest of the vegetable aspic. As soon as the aspic layer has set in the mould, add the caviar mixture as a second layer above it and allow to set.3. Spread wasabi mousse on t...