Char Sunrise (char, carrot, yuzu and saffron)

Char Sunrise (char, carrot, yuzu and saffron)

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 528 kcal
, Fat: 18 g
, Carbohydrate: 54 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


8 waxy potatoes, peeled and cut into slices approx. 2 cm thick
2dl vegetable bouillon, boiling
12 baby carrots
2tbsp Dukkah (spice mix)
1tbsp butter, melted


2tbsp olive oil (e.g. Fine Food)
1 shallot, finely chopped
1 carrot, diced
1tsp yuzukosh? (Japanese citrus-chilli paste)


2 oranges, segmented, set aside, juice retained
1tbsp white balsamic vinegar (e.g. Fine Food Condimento al miele e allo zenzero)
1tbsp olive oil (e.g. Fine Food)
a little sea salt (e.g. Fine Food Sel au piment d'Espelette)
1 carrot, finely grated


4 char fillets skinless (approx. 130 g each)
½tbsp olive oil (e.g. Fine Food)
½tsp sea salt (e.g. Fine Food Sel au piment d'Espelette)
a little saffron threads (e.g. Fine Food)
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How it's done


Cut cylinders out of the potato slices using an apple corer, simmer in the boiling stock for approx. 10 mins. until just soft. Set aside the leftover potato. Remove the potatoes, keep warm. Simmer the carrots in the stock for approx. 5 mins. until just soft, remove. Set aside the stock, briefly dip the carrots in ice-cold water, peel with a spoon, mix with the butter, toss in the dukkah, keep warm.


Heat the oil in a pan. Sauté the shallot and carrot for approx. 3 mins. Pour in the reserved stock, add the leftover potato, cover and simmer for approx. 30 mins. Puree the sauce, pass through a sieve, season with yuzukoshō, cover and keep warm.


Mix together 1 tbsp of orange juice, vinegar and oil, season with salt, add the carrot, mix. Using 2 tablespoons, shape the carrot salad into balls, plate up.


Dab dry the fish fillets, brush with oil, season with salt. Wrap separately in foil, place on a baking tray.

Cook for approx. 20 mins. in an oven preheated to 70°C (convection). Plate up the fish fillets, sauce and vegetables. Garnish with the orange segments and saffron.

Good to know
Tip: Scatter a few nasturtium leaves over the top with the saffron threads.

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