Char fillet cooked under foil, Brussels sprout cream, beetroot chip, carrot foam

Ingredients for 20 servings:

• 3 kg fish(s) (char)
• salt and pepper
• 6 tbsp rapeseed oil
• 1 orange(s)
• 1 lime(s)
• 4 cm ginger
• 5 cloves garlic
• 1 kg Brussels sprouts
• ½ liter of milk
• some salt water
• 200 ml cream
• some mace
• 50 g butter
• 200 ml double cream
• 300 ml juice (carrot juice)
• 1 tsp lecithin
• 2 balls of beetroot
• 3 tbsp potato starch
• ½ liter rapeseed oil

Instructions

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

Fillet, skin, debone, and trim the char, then cut into serving sizes. Place on flat plates/trays, season with salt and a little pepper. Add orange and lime slices, ginger, and garlic, drizzle with oil, and cover tightly with foil. Cook in the oven at 80°C (176°F), internal temperature 58°C (132°F). Clean and halve the Brussels sprouts, then cook in salted milk and water (half and half) until soft. Add the cream, season with mace, and blend. Add the butter and double cream, and season to taste. Cut the beetroot into thin slices, coat in starch, pat dry, and deep-fry in oil. Drain on kitchen paper and season lightly with salt. Reduce the carrot juice, add the lecithin, and froth up, then let stand for a while. To serve, place a portion of char on each plate, add beetroot chips, add some Brussels sprout foam and pour the carrot foam around it.