Silvio Germann, Recipe for 4 people

Char Escabeche – Patato Vinaigrette

Ingredients for the char


1 char
20 g mini spinach
5 g transglutaminase

Preparing the char


Fillet the char and pluck out the bones. Blanch the spinach for a short while, then place it in the middle of a char fillet. Dust with the transglutaminase powder and cover the second fillet. Pack well in cling film and leave in the fridge for 5 minutes. Unpack the fish and place in the escabeche sauce for 45 minutes. After 45 minutes, remove the fish from the sauce and place in the herbal oil.

Ingredients for the escabeche
sauce


130 ml white balsamic vinegar
500 ml water
35 g salt

Preparing the escabeche
sauce


Mix together all of the ingredients.

Ingredients for the herbal
oil marinade


Fresh parsley
Dill
Verbena
Basil
Coriander
Olive oil
Mustard seeds and peppercorns
1 clove of garlic
Zest from 1 lemon

Preparing the herbal oil


Mix together all of the ingredients.

Ingredients for the potato
vinaigrette


2 potatoes, peeled
1 shallot
1 celery stalk
1 spring onion
15 g sugar
60 g white balsamic vinegar
15 g olive oil Chives

Preparing the potato
vinaigrette


Finely slice the vegetables into a brunoise. Make a light caramel with the sugar and deglaze with the balsamic vinegar. Add the potato and reduce the mixture all together until the potato starch begins to bind. Allow to chill. Stir the olive oil into the mixture and add the remaining raw brunoise vegetables. Finely chop the chives and add them. Season with salt and pepper.
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