Ingredients for the marinade
- 4 char fillets
- 1500 g water
- 100 g sugar
- 100 g salt
- Dill, parsley, peppercorns, coriander seeds, fennel seeds, bay leaves
To prepare the marinade
Fillet the char with a sharp knife, remove the bones and the skin. To make the marinade, dissolve the salt and sugar in cold water, and stir in the other ingredients. Marinate the cleaned char fillets in the marinade for approx. 1 hr., depending on their size.
Ingredients for the lovage oil
- 300 g oil
- 100 g lovage
- 50 g spinach leaves
To prepare the lovage oil
To make the lovage oil, blend all of the ingredients in the Thermomix at 80 °C until smooth and cool as quickly as possible over an ice bath while stirring continuously. Pass the cold mixture through a fine sieve and chill (ideally overnight) in a tall container so that the liquid settles at the bottom. You can then skim the clear green oil off the top.
Ingredients for the beurre blanc
- 5 shallots
- 500 ml Riesling
- 100 g Noilly Prat
- 1 l chicken stock
- 500 ml cream
- Salt, pepper, tarragon, butter
To prepare the beurre blanc
Sweat the shallots in butter, cover with the Noilly Prat and Riesling, reduce by a little over half. Pour in the chicken stock and cream, and simmer for a further 30 mins. Add the tarragon and leave to infuse, strain, season to taste with salt and pepper, add a little butter if necessary.
Ingredients for the dark soy sauce
- 50 g lemon juice
- 50 g soy sauce
- 50 g sweet chilli
- 50 g honey
- 5 g oyster sauce
To prepare the dark soy sauce
To make the marinade, bring all of the ingredients to the boil, strain, season to taste and chill.
Ingredients for the dill cream
- 50 g dill
- 100 g chicken stock
- 100 g white balsamic
- 40 g sugar
- 420 g sunflower oil
- salt, pepper
To prepare the dill cream
Remove the dill from the chunkier stems. Blend the chicken stock, balsamic, sugar and dill until smooth. Add the sunflower oil slowly while stirring, like when making mayonnaise. Season to taste with salt and pepper.
Ingredients for the watermelon radish
- 1 watermelon radish
- white balsamic, olive oil, salt
To prepare the watermelon radish
Cut the watermelon radish into 1 mm slices, cut out circles, make a small incision in each slice running from the centre to the edge, marinate with a little white balsamic, olive oil and salt, and shape into small cornets. Leave to stand for approx. 30 mins.