Recipe Tip: Char Fillet with Watermelon & Caviar
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Fruit meets fish? This dish is taken to new heights with the inclusion of luxurious caviar.
- 500 gchar fillet
- 1star anise
- 2bay leaves
- 1kaffir lime leaf, available freeze dried in supermarkets if you cannot find fresh
- 1 tablespooncoriander seeds
- 1 teaspoon(s)fennel seeds
- ½ teaspoon(s)white pepper
- 2 sprig(s)fresh thyme
- 50 gsea salt
- 40 glight brown muscovado sugar
- olive oil
- 80 gsturgeon caviar, or equivalent
- 1 slice(s)watermelon, green rind and seeds removed
- 1 tablespoonrunny honey
- ½a lemon, juiced
- 1 tablespoonolive oil
- 1handful fresh mint, chopped
- freshly ground black pepper
Step 1For the dressing, finely grind the spices in a food processor. Add salt, sugar and fresh thyme and sprinkle over the fish. Drizzle with olive oil and seal airtight (this is best done with a vacuum machine if you have one. If not use a ziplock bag, squeezing out as much air as possible before sealing). Leave the char to pickle in the fridge for 4 hours.
Step 2In a small bowl, mix the honey, lemon juice, olive oil and salt and pepper to make a dressing.
Step 3Take the char fillets out of the fridge, remove from the dressing and pat dry with kitchen paper. Cut the fillets into small cubes and mix with a little olive oil in a bowl.
Step 4Arrange on a flat plate (see photo): First cut the melon into rectangular blocks, drizzle the marinade on the plate and add the fresh mint. Drizzle the tartare with the marinade and place a dollop of the caviar on top.