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- Home
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- Recipes
- Fish
- Char Sunrise (char, carrot, yuzu and saffron)
Char Sunrise (char, carrot, yuzu and saffron)
Nutrition facts per serving:
- Energy in kcal about 528
- Fat about 18g
- Carbohydrates about 54g
- Protein about 33g
This is needed
This is needed
for 4 people
Vegetables
- 8 waxy potatoes, peeled and cut into slices approx. 2 cm thick
- 2 dl vegetable bouillon, boiling
- 1 tbsp butter, melted
- 12 baby carrots
- 2 tbsp Dukkah (spice mix)
Sauce
- 2 tbsp olive oil (e.g. Fine Food)
- 1 shallot, finely chopped
- 1 carrots, diced
- 1 tsp yuzukosh? (Japanese citrus-chilli paste)
Carrots
- 2 oranges, segmented, set aside, juice retained
- 1 tbsp white balsamic vinegar (e.g. Fine Food Condimento al miele e allo zenzero)
- 1 tbsp olive oil (e.g. Fine Food)
- 1 carrots, finely grated
- a little sea salt (e.g. Fine Food Sel au piment d'Espelette)
Char
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- 0.5 tbsp olive oil (e.g. Fine Food)
- 4 char fillets skinless (approx. 130 g each)
- a little saffron threads (e.g. Fine Food)
- 0.5 tsp sea salt (e.g. Fine Food Sel au piment d'Espelette)
And that's how it's done
And that's how it's done
Vegetables
Cut cylinders out of the potato slices using an apple corer, simmer in the boiling stock for approx. 10 mins. until just soft. Set aside the leftover potato. Remove the potatoes, keep warm. Simmer the carrots in the stock for approx. 5 mins. until just soft, remove. Set aside the stock, briefly dip the carrots in ice-cold water, peel with a spoon, mix with the butter, toss in the dukkah, keep warm.
Sauce
Heat the oil in a pan. Sauté the shallot and carrot for approx. 3 mins. Pour in the reserved stock, add the leftover potato, cover and simmer for approx. 30 mins. Puree the sauce, pass through a sieve, season with yuzukoshō, cover and keep warm.
Carrots
Mix together 1 tbsp of orange juice, vinegar and oil, season with salt, add the carrot, mix. Using 2 tablespoons, shape the carrot salad into balls, plate up.
Char
Dab dry the fish fillets, brush with oil, season with salt. Wrap separately in foil, place on a baking tray.
Cook for approx. 20 mins. in an oven preheated to 70 °C (convection). Plate up the fish fillets, sauce and vegetables. Garnish with the orange segments and saffron.
