Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Char Fillet with Watermelon & Caviar
Fruit meets fish? This dish is taken to new heights with the inclusion of luxurious caviar.
For the char
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | char fillet |
| 1 | star anise | |
| 2 | bay leaves | |
| 1 | kaffir lime leaf, available freeze dried in supermarkets if you cannot find fresh | |
| 1 | tablespoon(s) | coriander seeds |
| 1 | teaspoon(s) | fennel seeds |
| 1/2 | teaspoon(s) | white pepper |
| 2 | twigs | fresh thyme |
| 50 | g | sea salt |
| 40 | g | light brown muscovado sugar |
| olive oil | ||
Caviar:
| Ingredients (4 servings) | ||
|---|---|---|
| 80 | g | sturgeon caviar, or equivalent |
Watermelon:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | slices | watermelon, green rind and seeds removed |
For the marinade
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | runny honey |
| 1/2 | a lemon, juiced | |
| 1 | tablespoon(s) | olive oil |
| 1 | handful fresh mint, chopped | |
| pinch(es) | salt | |
| freshly ground black pepper | ||
- For the dressing, finely grind the spices in a food processor. Add salt, sugar and fresh thyme and sprinkle over the fish. Drizzle with olive oil and seal airtight (this is best done with a vacuum machine if you have one. If not use a ziplock bag, squeezing out as much air as possible before sealing). Leave the char to pickle in the fridge for 4 hours.
- In a small bowl, mix the honey, lemon juice, olive oil and salt and pepper to make a dressing.
- Take the char fillets out of the fridge, remove from the dressing and pat dry with kitchen paper. Cut the fillets into small cubes and mix with a little olive oil in a bowl.
- Arrange on a flat plate (see photo): First cut the melon into rectangular blocks, drizzle the marinade on the plate and add the fresh mint. Drizzle the tartare with the marinade and place a dollop of the caviar on top.
