Marinated char with tomato consommé tartlets

Ingredients for 4 servings:

• 4 fish fillets, of char, approx. 120 g each, very fresh
• 4 tbsp olive oil
• 1 lemon(s)
• some salt and pepper
• some dill
• 120 ml broth, tomato consommé
• 120 ml cream
• 3 sheets of gelatin
• 4 mixed lettuce leaves, e.g. arugula, frisee, radicchio
• some flowers, edible, e.g. nasturtium
• 2 m.-large tomato(s)

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours

Refined starter

To make the consommé tarts, first make a cross-shaped incision in both tomatoes, briefly blanch them in a pot of boiling water, then rinse them in cold water and peel them. Quarter the tomatoes, remove the seeds and dice the tomatoes. Soak a sheet of gelatine in cold water. After a short time, squeeze out the excess water and heat it up with about 50 ml of the consommé, dissolving it in the water. Add the tomato pieces, stir well and divide the mixture evenly between four ramekins. Chill the ramekins. Soak the remaining gelatine in cold water, squeeze out the excess water and dissolve it in a little consommé. Mix in the remaining, still cold consommé. Whip the cream and fold it into the consommé. Empty the mixture onto the already slightly set mixture in the ramekins and refrigerate everything for about 3 hours. Slice the char very thinly against the grain and arrange them next to each other on a plate. Mix olive oil with lemon juice and add finely chopped dill. Drizzle the dressing over the char or brush it on with a brush. Season with salt and pepper; coarse salt and freshly ground pepper are best. Garnish with the lettuce and flowers and place a tartlet in the center of each plate. Serve with baguette and a good glass of white wine.