Char on pea and mint puree
Preparación
Wash the radishes and remove the leaves. To make the stock, bring the apple cider vinegar and all the other ingredients to the boil in a pan. Add the radishes and simmer for 5 mins. Set aside until ready to serve.
Remove the char from the fish and thread through the fish's mouth onto a wooden or metal skewer. Wash the lemon in hot water and grate the zest with a grater. Mix the spices, herbs, lemon zest and sunflower oil well in a small bowl. Brush the char with the spiced oil and fry in a large pan on both sides for approx. 5-6 mins. on a low heat. Keep brushing the fish with the oil.
Peel and finely dice the shallots. Fry the shallots in butter in a medium-sized pan until translucent. Then add the peas and pour in the lemon juice, lemon zest and cream. Simmer for 5 minutes. In the meantime, peel and finely dice the shallots for the beurre blanc and simmer in the white wine for 5-10 minutes. At the end, season the reduced wine with sea salt and stir in the cold butter to thicken the sauce. Pass everything through a sieve and keep warm. Wash the mint, remove the stalks and add to the peas with the cream cheese. Mix everything together, season and place in a blender. Puree until smooth. Serve the char with the puree, beurre blanc and radishes. Use a little cucumber herb as a garnish.
Ingredients:
- 12 radishes
- 300 ml apple cider vinegar
- 200 ml water
- 2 tbsp agave syrup
- 1 tsp mustard seeds
- 5 sprigs lemon thyme
- 5 cloves
- 2 star anise
- 1 tsp salt
- 2 shallots
- 2 tbsp butter
- 500 g frozen peas
- 1 lemon
- 70 ml cream
- 2 tbsp cream cheese
- 5 g mint
- salt
- White pepper
- nutmeg
- 2 chars
- 1 tsp salt
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp dried marjoram
- 1 tsp rosemary
- Zest of one organic lemon
- 2 tbsp sunflower oil
- 2 shallots
- 300 ml white wine
- 200 g cold butter
- sea salt
