Char on lime foam

Ingredients for 4 servings:

• 4 char (brook trout), ready to cook, 250-300 g each
• 4 tbsp butter
• 8 sprigs of parsley
• 4 sprigs of thyme
• salt and pepper
• 2 tbsp butter
• 1 small onion(s)
• ½ bunch tarragon
• 2 tbsp white wine vinegar
• 2 organic limes
• 4 egg yolks
• 125 ml white wine
• 125 ml sweet cream
• Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

a good catch!

Preheat the oven to 180°C. Rinse the char inside and out and pat dry. Rub the inside of the fish sparingly with salt and pepper and place two sprigs of parsley and one sprig of thyme in each belly. Prepare four sufficiently large sheets of aluminum foil and place a good tablespoon of butter on each. Place the char on top and seal the foil tightly at the top so that no liquid can seep out. Place the fish on a baking tray and cook on the middle rack for about 25 minutes. Squeeze the juice from the limes and finely grate a tablespoon of zest. For the sauce, heat the butter in a saucepan and fry the peeled and finely chopped onion until translucent. Sort and wash the tarragon, finely chop it, and add it to the onion. Deglaze with vinegar, then add the lime juice and zest. Reduce briefly and then pass the liquid through a sieve into a bowl. Add the egg yolks, stir well, and pour in the white wine. Whisk in a double boiler until foamy. Slowly whisk in the cream and season generously with salt, pepper, and Worcestershire sauce. Remove the char from the oven and discard the parsley and thyme. Arrange the fish on plates and pour over the lime foam. Serve with boiled potatoes and, for example, a simple chard.