Char on Potato Buttermilk Foam

Roast the Tellicherry pepper in a pan without fat until the smell rises into the nose. Mortar in a mortar with coarse sea salt.

Wash and clean vegetables and cut into large pieces. Put everything in a pan and simmer over medium heat with the wine and stock. Approx. 20 minutes until the liquid is almost reduced. Season to taste with Tellicherry pepper and salt mixture. Keep warm in the oven at 100 °.

Cook the potatoes in the broth for about 20 minutes, depending on their size. Remove from the pot with a slotted spoon and place in the oven with the vegetables. Add the buttermilk and lemon zest to the remaining potato stock. Season with nutmeg and the Tellicherry pepper and salt mixture and the tarragon. Add two of the boiled potatoes and puree. The potatoes make the sauce wonderfully creamy and thickening.

Wash and dry the fish. In the middle of the fillet, remove the bone ridge by making a V-shaped cut (see photo). This means that the char is absolutely free of bones. Season with the Tellicherry pepper and salt mixture. Please do not sour. Otherwise the fish will cook beforehand !!!

In a pan over medium heat, froth the butter and fry the fish on the skin side for 3 minutes. Turn over, turn off the stove and let the fish simmer in the hot pan.

Place the pepper and leek vegetables on a pre-warmed plate, divide the fish fillet into two parts and arrange on top of the vegetables. Put in the potatoes. Then foam the sauce again with the hand blender, pour over the food and serve immediately.