John Myers
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Fillet of Char in Thyme Butter on Salad of Young Spinach and Potato Foam
The perfect fillet of char in thyme butter on salad of young spinach and potato foam recipe with a picture and simple step-by-step instructions.
- 5 piece Char fillet
- 1 bunch Thyme
- 100 g Butter
- 500 g Spinach young
- 1 piece Tomato
- 300 g Potatoes
- 500 ml Cream
- 1 pinch Nutmeg
- 2 piece Clove of garlic
- 20 ml Olive oil
- 20 ml Balsamic vinegar
- 1 pinch Salt
- 1 pinch Pepper
- 1 Splash Lemon
Potato foam
- Peel and quarter the potatoes and cook with 2 cloves of garlic in salted water. As soon as the potatoes are ready (very soft) they are pressed. Add a pinch of nutmeg. Melt 80g butter, add the cream and warm it up slightly. Then the butter and cream are added to the potatoes and stirred. The mass should be more liquid.
Char fillet
- In the meantime, debone the char fillets. Fry the char with thyme and butter on the skin side first until it is crispy. Then turn.
spinach
- Wash the spinach leaves. Cut the tomato into small cubes and add to the spinach leaves. Then marinate this with a dressing (olive oil, balsamic vinegar, pepper, salt and a squeeze of lemon).
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