John Myers
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Roasted Char on Warm Cucumber Vegetables with Beetroot Tartar
The perfect roasted char on warm cucumber vegetables with beetroot tartar recipe with a picture and simple step-by-step instructions.
Beetroot tartar
- 300 g Boiled beetroot
- 3 Pc. Shallots
- 5 tbsp Creme fraiche Cheese
- 2 tsp Horseradish fresh
- 5 tbsp Apple Cider Vinegar
- 1 pinch Salt and pepper
cucumbers
- 2 Pc. Cucumbers
- 160 g Chopped onions
- 2 tsp Sugar
- 4 tbsp Butter
- 5 tbsp Granulated poultry broth
- 6 tbsp Noilly Prat
- 1 bunch Dill
Roasted char
- 5 Pc. Char fillet
- 2 tbsp Clarified butter
- 0,5 tsp Curry
- 1 pinch Salt and pepper
- For the beetroot tartar, chop the beetroot and dice the shallots. Then add the horseradish, crème fraîche and vinegar, salt and pepper. Then put it in the fridge and chill for at least two hours.
- The cucumbers are peeled, halved and the soft part scraped off with a spoon. Then they are cut into quarters about 1 cm thick. Heat 2 tablespoons of butter in a pan and fry the onions until translucent. Add sugar and caramelize. Add the cucumber and cook for 5 minutes. Deglaze with wormwood and add the concentrated poultry stock. Salt the cucumber vegetables and cook over a mild heat for 5 minutes. Stir in 2 tablespoons of butter and keep lukewarm.
- Check the char fillets for bones and remove if necessary, then season well on all sides with salt, pepper and curry powder. Heat the clarified butter in a non-stick pan, fry the fish on the skin side for 3-4 minutes, then turn and fry for 2 minutes.
- Place the beetroot tartar on the edge of preheated plates with two spoons and place the lukewarm cucumber vegetables in the middle with a slotted spoon so that there is not too much liquid on the plate, then sprinkle with chopped dill. Arrange the char fillet on top and serve directly.
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