Char Tartlets with Sweet Potato Puree

Prepare sweet potato puree

1. Peel the sweet potatoes and cut into evenly sized pieces – cook them in a little vegetable stock until soft (I used my homemade vegetable seasoning for this – very fine !!! – my vegetable seasoning – instead of soup cubes) – whoever likes can cook a little more sweet potatoes than indicated and from the Prepare leftovers a delicious soup (see below)

Prepare char

1. Preheat the oven to 80 degrees (circulating air) – remove the bones of the char fillet with tweezers – then cut the fillet into an even shape (I used the cut edges for a char tartare – recipe under: char tartare on avocado base) – remove the skin with a sharp knife – if the fillet is as thick as mine, cut it in half crosswise so that it rolls easily
2. It was seasoned with salt and long pepper on one side and with chopped dill on the other (fresh dill would be finer, but I didn’t have one) – then roll the fillet pieces into a snail – in the original recipe, the snails were placed in well-buttered serving rings , but I noticed that it is not necessary … if you fix the fish with a roulade needle, it will hold even without a serving ring
3. Now place the rolled fish in a heat-resistant dish – put a few flakes of butter on top and below – finally drizzle some lime juice over it – cook in a preheated oven at 80 degrees Celsius

Dill butter

1. Meanwhile, melt some butter with dill in a small saucepan

Finish the sweet potato puree

1. Pour off the vegetable stock (ATTENTION: do not empty it because it tastes great! And if you have leftovers from the puree, you can conjure up a sweet potato soup out of it in a flash) – add a lot of butter and a little salt to the potato pieces and mash the puree finely – until serving keep warm

serve and decorate

1. Pour the puree into a dressing sack and dress small tuffs on the preheated plate – put some of the dill butter on the plate and the cooked char cake on top – sprinkle the plate with a little dill

Conclusion

1. The basic recipe comes from Alexander Hermann – since it was just a small “test run” for me alone, I made it easier for myself and left out the almond butter and the foamed white wine sauce he suggested – the lime would also have had the grated peel should use, but I couldn’t get an organic lime, so I did without the bowl and only used the juice! it was still a dream !! haven’t eaten such a perfect fish in a long time …