for 4 person

Vegetables

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

Sauce

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

Carrots

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

Char

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

How it's done

Vegetables

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.

Sauce

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.

Carrots

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.

Char

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.

Show complete recipe