Serves 2
Ingredients
Char
Approx 70g of char (freshly caught fillets without skin, bones removed using a small pair of pliers)
Salt and pepper
Olive oil
Fleur de sel (salt)
Tarragon sauce
2 shallots
A little butter
Salt and pepper
A little icing sugar
1 dl noilly Prat
750 ml broth
1 bunch tarragon
A little tarragon vinegar
Butter for re-assembly
Beetroot
3 pieces beets, cooked
3 tablespoons olive oil
1 tablespoon white wine vinegar 1 tablespoon broth
A little icing sugar
Salt and pepper
1 shallot, finely chopped
Chives
Roasted onions
100g butter
2 onions, cut into pieces
Pea puree
300g peas
2 shallots, finely chopped
Some garlic
30g butter
3dl of cream
1dl of broth
Method
Char
Preheat the steam oven to 50 ° C. Season the char with salt and pepper, and drizzle lightly with olive oil.Wrap the char in cling film and place it in the oven for about 10 minutes or until lightly glazed.Remove from cling film and add fleur de sel to taste.
Tarragon Sauce
Sauté the shallots in a little butter then season with salt, pepper and a little powdered sugar. Deglaze the pan with Noilly Prat and fill with the broth and reduce by half.Complete the sauce by adding tarragon and mixing in butter to taste.
Beetroot
Cut the beets paper thin and add a little oil, vinegar, salt, pepper. Finely chop the chives and add in shallot marinade. Warm all the ingredients.
Onions
Add the sliced onions to hot butter and fry slowly until golden brown.Season to taste.
Pea Puree
Place peas in salted ice water until soft.Fry the shallots and garlic in butter and pour in cream. Bring to the boil and then take off heat and mash in the peas with a hand blender.If the puree is too thick, season with a little broth.
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