John Myers
Contents
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Ingredients
Char fillet:
- 5 Pc. Char fillet
- 1 pinch Salt and pepper
- 75 g Flour
- 100 g Sweet cream butter
Mediterranean vegetables:
- 1 Pc. Zucchini yellow
- 1 Pc. Zucchini green
- 1 Pc. Eggplant fresh
- 1 Pc. Red peppers
- 1 Pc. Peppers yellow
- 2 Pc. Garlic cloves
- 2 Pc. Red Onion
- 1 bunch Rosemary sprigs
- 1 bunch Sprigs of thyme
- Salt and pepper
- 1 shot Olive oil
Riesling foam sauce:
- 30 g Shallots
- 20 g Butter
- 200 ml Riesling dry
- 40 ml Pernod
- 60 ml Noilly Prat
- 100 ml Fish stock
- 600 ml Cream
- 0,25 g Grated saffron
Spinach noodles:
- 1 kg Durum wheat semolina
- 50 g Spinach powder
- 10 Pc. Eggs
Saffron noodles:
- 1 kg Durum wheat semolina
- 2 packet Grated saffron
- 10 Pc. Eggs
Instructions
Char fillet:
- Salt, pepper and flour the char fillet (turn in flour). Then melt the sweet cream butter in the pan and let it froth up and then briefly and slowly sear the fillet on both sides. Then take the fish off the stove and let it simmer in the oven at 60-70 degrees. In the meantime, the spinach and saffron noodles can be cooked in salted water.
Mediterranean vegetables:
- Chop the zucchini, aubergine, bell pepper, onions and garlic and place on a baking sheet. Season well with salt and pepper, add the sprigs of rosemary and thyme and finally pour a little olive oil evenly over the top. Then for about 10 minutes at 180 degrees (convection) in the oven.
Riesling foam sauce:
- Sweat the shallots in butter until colorless, deglaze with Riesling, Pernod, Noilly Prat and fish stock, simmer and reduce to half. Then add the cream and saffron, continue to simmer until the consistency is as desired. Season to taste with salt and freshly ground white pepper and use the blender to froth up before serving.
Spinach or saffron noodles:
- Process durum wheat semolina with the powder and eggs, work into a smooth dough and leave to rest for 2 hours. Then use a pasta machine to make the desired pasta.
Nutrition
Serving: 100gCalories: 206kcalCarbohydrates: 12.3gProtein: 2.6gFat: 15.6g
