Serves 4
Ingredients for the Char:
4 Char fillets 150g
Zest of 1 Lime
Rock Salt
1 Tblsp of Olive Oil
Puree Ingredients:
1 celery tuber
1 / 8 l vegetable stock
rock salt
nutmeg
Ingredients for the vegetables:
4oog carrots (= 5-6 medium sized carrots)
4oog fennel (= about 2 tubers)
vegetable stock
2 e of olive oil
rock salt
2 tablespoons of linseed oil to finish
Preparation:
Cut the filet of char into 8 equal pieces and marinate briefly with the lime zest, olive oil and rock salt.
Season the celery with the vegetable broth, the rock salt and the nutmeg and let cook covered for 20 minutes. Then puree everything with a hand blender.
Wash, peel and cut carrots and fennel into even lengths. Heat to sweat in the olive oil in for 2-3 minutes and let simmer with a little vegetable broth to the point (once the liquid is overcooked, the vegetables are cooked ready). Then season the vegetables with rock salt.
The char fillets are tenderly fried (skin side) over medium heat with olive oil in a pan. Turn the char fillet over onto heat about 3-4 minutes before serving, so that the top meat gets some color.
Spread the celery puree in the center of the plate, add the carrot and fennel vegetables and finish with the filet of char.
Enjoy!