Char with sea buckthorn sauce

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carrot balls

200 g carrot balls, scooped out using a Parisienne scoop
1 tbsp butter
salt
Nutmeg
sugar

Sea buckthorn sauce

1 dl white wine
3 dl fish stock
2 bay leaf
2 tbsp Sea buckthorn seeds
80 g butter, cold, small knobs
¼ orange, Schale
Chilli rings, dried or fresh
salt
White pepper

Char

4 char fillets, each about 150 g
olive oil
salt

Preparation

Place the carrot balls in the perforated cooking tray, put into the cold cooking space and steam (step 1). Toss the steamed carrot balls in butter and season.
For the sauce, reduce the white wine, fish stock and bay leaves by half. Remove the bay leaves, add the sea buckthorn seeds and gradually add the chilled butter while puréeing the sauce. Do not boil the sauce any more. Add the orange zest and chilli rings and season the sauce.
Stretch cling film over a large plate. Brush the cling film with olive oil and spread the fish on it. Brush the fish with olive oil and cover over with cling film. Put the plate on the wire shelf in the cooking space while still warm. Steam the fish (step 3). Season the fish with salt and serve with sea buckthorn sauce.

Cooking steps

Buğulama esnasında 100 10 Dak.°C
Yiyecekleri ekleyin
Buğulama esnasında 52 12 Dak.°C

İpuçları

  • Sea buckthorn seeds are available from Reformhaus.
  • Rice is a good accompaniment.
  • Perforated cooking tray
  • Wire shelf
Miktar Malzeme
¼ orange
3 dl fish stock
salt
1 tbsp butter
1 dl white wine
2 bay leaf
sugar
2 tbsp Sea buckthorn seeds
4 char fillets
Chilli rings
Nutmeg
200 g carrot balls
olive oil
White pepper
80 g butter

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