Gently cooked char with cream jus, colorful cauliflower and cauliflower puree

The Allgäu has more to offer than just Käsespätzle and Kaiserschmarren: This dish symbolizes the creative streak that has been lived out in the...

Ingredients

• 250 g char fillets with skin, cut into 4 equal pieces
• 1 lime, zest
• sea salt
• 2 shallots, finely diced
• 1 clove of garlic
• 70 g butter
• 100 ml white wine
• 1 EL white wine vinegar
• 50 ml vegetable stock
• 200 g cream
• salt
• pepper
• 200 g cauliflower in different colors: White, purple and green (wild cauliflower)
• sea salt
• 1 lime, zest
• 20 g butter, diced
• pinch of salt
• sugar
• 250 g white cauliflower florets
• 50 g cream
• 30 g butter, diced
• 0.5 lime, juice
• salt
• a pinch of cayenne pepper

Steps

1. Sear the char fillets in a hot pan on the skin side for about 15 seconds.
2. Place on a baking tray with the flesh side down.
3. Preheat the oven to 60 ˚C. Place the fish in the oven for 15 minutes just before serving.
4. Then peel off the skin and season with sea salt and lime zest.
5. Sauté the shallots and garlic in butter, then deglaze with white wine and white wine vinegar.
6. Add the vegetable stock and reduce by half.
7. Then add the cream, season to taste and pass through a sieve.
8. Keep warm until further use.
9. Finely slice some of the white cauliflower florets with a slicer and marinate with the sea salt and lime zest.
10. Blanch the remaining cauliflower florets in salted water and rinse in ice water.
11. Before serving, add butter, a pinch of salt, sugar and a little cooking stock to a pan, heat up and add the blanched cauliflower.
12. Cook the cauliflower in salted water until soft and drain the water.
13. Blend finely with the remaining ingredients and then pass through a sieve.