Sous vide cooked char on a bed of snow peas

Ingredients for 4 servings:

• 2 char fillet(s), boned, with skin
• olive oil
• 2 bunches of cress
• 500 ml buttermilk
• 200 g sugar snap peas
• 50 g butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

with lukewarm cress buttermilk, intermediate course

Blanch the washed and trimmed snow peas in a pot of boiling salted water for about 3 minutes. Then plunge them into iced water and drain well. Drain in a sieve and set aside. For the sauce, reserve some cress for garnish and puree the remaining cress with the buttermilk in a tall container. Season with salt and pepper and pass through a sieve. Rinse the char fillets under cold water, pat dry, and cut into 4 equal pieces. Rub with olive oil, lightly salt, and vacuum seal each one individually. Heat the water bath to 55°C and cook the char fillets for about 10 minutes. Meanwhile, heat the snow peas in butter in a pan. Season with salt and pepper. At the same time, gently heat the cress buttermilk, stirring constantly. Be careful, as the buttermilk may curdle if the temperature is too high. For serving, prepare four deep plates and a sauceboat. Place the snow peas in the center of the plate. Remove the char fillets from the vacuum-sealed bag, remove the skin, and place them on top of the snow peas. Garnish with the reserved cress. Pour the buttermilk cress sauce into a gravy boat and pour it into the plates at the table.