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.