Char fillet fried on the skin with celery – soft wheat – risotto and saffron – lime – sauce

Ingredients for 2 servings:

• 1 fish (char)
• 3 tbsp flour (Vienna semolina)
• Salt and pepper, white
• 2 tbsp olive oil
• butter
• 2 shallots
• 1 stalk(s) celeriac
• 2 cup(s) wheat (soft wheat, Ebly)
• 1 tbsp rice vinegar
• vegetable stock
• some salt (Maldon salt)
• possibly herbs (a few leaves of perilla)
• 10 saffron threads, soaked in water
• ½ cup cream
• 1 lime(s), juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and fillet the char, removing the bones. Season with salt and pepper and flour only the skin-side down, then beat well. Fry slowly on the skin in a little oil, add 2 tablespoons of butter and let the fat foam over the fish. Gently brown the soft wheat bran in a little butter, then deglaze with a little vinegar. Pour in the vegetable stock. In another pot, soften the finely diced shallot in 1 tablespoon of butter, add the very finely diced celery and also gently brown. Combine both and simmer gently until the soft wheat bran is cooked al dente. Just before serving, add a little butter and season with salt and pepper. Finely dice the second shallot and soften in a little butter, add the soaked saffron, pour in 3 tablespoons of vegetable stock and bring to a boil once. Add the cream and reduce to the right consistency. Season with salt, pepper, and lime juice. To serve: Place the risotto on warmed plates, arrange the fillets on top, and drizzle with the sauce. Sprinkle the fish with a little Maldon salt and garnish with a few red perilla leaves, if desired.