Char in Zucchini Coating with Mussel Core on Cauliflower Cream

Cut 4 strips crosswise from the char. Lightly frost the remaining sections.

Mix the cold cream, egg white and the frozen char sections with a little salt to make a fish farce. To taste

Cut the zucchini lengthways on a slicer 2 mm thick and lay out on cling film so that they overlap.

Coat the zucchini mat with fish farce about 3 mm thick, put on the seasoned char strips, coat again with farce, add halved scallops. Carefully roll the whole thing up with the foil until the zucchini encloses everything, cut off the leftovers and roll the foil tightly and twist the ends like candy and fold over.

Cook the rolls in a steamer (Vitalis) at 80 ° or in a steam oven for about 12 minutes.

Cut the cauliflower from the stalk, cut the florets into small pieces and cook in salted water. You can also dampen it very well, but the Vitalis was currently occupied.

Now process the drained cabbage with the warmed cream in the mixer to puree and season with salt, pepper, nutmeg and, if you like, a little truffle oil or butter.

Reduce the Noilly Prat with the pepper, add the fish stock, simmer a little, add the cream, season with ground sanshop pepper and salt and froth up with the blender just before serving.

To serve, spread the cream on a plate, take the rolls out of the foil, cut them crosswise and serve on top. Garnish with a lamb's lettuce flower and with foam.