Recipe tip
from chef Joseph
from chef Joseph
Marinated Char Fillet with Buttermilk Cream and Chive Oil
You may have noticed it if you dined with me in the Hotel Restaurant seven's kitchen: Cooking is pure passion for me, and I love being creative at the stove.
Especially when I know where the ingredients come from. From my own garden, freshly from the market, or even caught myself.
This proximity to the product is the key to good taste for me. Good food not only lives from the result but also from the way there.
That's why I want to encourage you to dare to try your hand at the pots and pans and experiment with new recipes.
So that you can experience a little indulgence experience à la seven's kitchen at home, I will share with you one of my favorite recipes today - including a tip for plating.
Just be brave, I'm sure you can do it.
Joseph
Especially when I know where the ingredients come from. From my own garden, freshly from the market, or even caught myself.
This proximity to the product is the key to good taste for me. Good food not only lives from the result but also from the way there.
That's why I want to encourage you to dare to try your hand at the pots and pans and experiment with new recipes.
So that you can experience a little indulgence experience à la seven's kitchen at home, I will share with you one of my favorite recipes today - including a tip for plating.
Just be brave, I'm sure you can do it.
Joseph
Ingredients (for 4 servings)
- 1 char fillet, approx. 500 g
- 40 g coarse sea salt
- 25 g sugar
- 1 tsp black pepper, coarsely crushed
- Zest of 1 organic lemon, organic orange, and organic lime
- 1 tbsp coriander seeds, coarsely crushed
- 200 ml buttermilk
- 50 g crème fraîche
- lemon juice, salt, white pepper
- 50 g chives
- 100 ml rapeseed oil or grape seed oil
- radishes
- Chioggia beets
- chervil
Preparation of Fish
Pat the fillet dry and carefully remove the bones. Mix salt, sugar, pepper, citrus zest, and coriander and evenly rub the mixture onto the fish. Place it in a shallow dish, cover with plastic wrap, weigh it down lightly, and let it sit in the refrigerator for 12 to 16 hours. After that, gently wipe off the marinade, pat the fish dry, and slice it thinly.
Preparation Buttermilk Cream
Stir buttermilk with crème fraîche until smooth. Season with lemon juice, salt, and white pepper, and refrigerate until serving.
Preparation Chive Oil
Coarsely chop the chives. Mix with rapeseed or grape seed oil warmed to 60 °C until the oil is strongly green. Strain through a fine sieve and lightly salt.
Plating
Slice the cured char very thinly and arrange it in a fan shape on plates. Drizzle with a bit of buttermilk cream and chive oil. Garnish with fine radish slices, Chioggia beets, and fresh chervil.