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Filet of char / red beets / buttermilk

Filet of char / red beets / buttermilk

Serves 4 people

Char
2 chars, each weighing 400 g
salt
white pepper, from peppermill
Fleur de Sel
400 ml olive oil, to confit
4 leaves of basil
1 twig of thyme
fresh horseradish root
chives
40 g char caviar

Pickled red beet
250 g boiled and cut up red beets
50 ml water
15 ml cider vinegar
20 g onions, chopped
1/2 garlic clove
1 bay leaf
1/2 tsp cumin
1/2 tsp coriander
2 black peppercorns
20 ml olive oil
10 ml walnut oil
salt

Fermented horseradish
200 g horseradish
2 tbsp sourcream
salt
pepper from the peppermill

Cold sweet buttermilk soup
50 g buttermilk
50 g cream
50 g natural yogurt
1/2 clove of garlic
salt
pepper from the peppermill
2 leaves of basil
10 ml mild olive oil
1 splash of lemon juice

Almond crumbs
1 tbsp roasted flaked almonds
1 tsp white bread, diced (toast)

Furthermore
sorrel
nasturtium
black radish, julienned
thinly sliced radishes
grated Schüttelbrot

Instructions

Char
Clean the chars, wash them, fillet them, use fish tweezers to free them from bones and peel off the skin.

Pickled red beets
Boil the water, cider vinegar, onions, garlic, bay leaf, cumin, coriander, peppercorns and salt and then let it sit for 10 min. Strain the liquid and then place the sliced red beets into it. Refine with olive oil and walnut oil. Marinate for at least 10 minutes.

Fermented horseradish
Grate the horseradish and mix it with sour cream, then spice it with salt and pepper. Transfer into a container with a lid and let it ferment in your fridge for about 3 weeks.

Cold sweet buttermilk soup
Mix the buttermilk, cream, yogurt, salt and pepper. Add the garlic clove and the basil leaves and let them sit for about half an hour. Refine with olive oil and lemon juice.

Almond crumbs
Roast the dices of white bread in a pan and then chop it up with the flaked almonds.

Final steps
Heat the olive oil in a flat pan to 70 degrees. Add basil and thyme. Add the char filets and let them confit for about 10 to 15 minutes. Remove the chars from the oil and place them on crepe paper. Spice them with Fleur de Sel, grated horseradish, chives and add the char caviar. Place the sweet cold buttermilk soup on a pre-heated plate and then place the char filets on top. Add the marinated red beets and fermented horseradish to the plate. Arrange on the plate with sorrel, nasturtium, black radish and thinly sliced radishes. Serve with the almond crumbs and grated Schüttelbrot.

Tip

Instead of the char you can also use trout, zander, salmon or turbot.