Gently cooked char with cream jus, colorful cauliflower and cauliflower puree

Name: Gently cooked char with cream jus, colorful cauliflower and cauliflower puree
Yield: 4
Ingredients: 250 g char fillets with skin, cut into 4 equal pieces; 1 lime, zest; sea salt; 2 shallots, finely diced; 1 clove of garlic; 70 g butter; 100 ml white wine; 1 EL white wine vinegar; 50 ml vegetable stock; 200 g cream; salt; pepper; 200 g cauliflower in different colors: White, purple and green (wild cauliflower); sea salt; 1 lime, zest; 20 g butter, diced; pinch of salt; sugar; 250 g white cauliflower florets; 50 g cream; 30 g butter, diced; 1/2 lime, juice; salt; a pinch of cayenne pepper

Recipe

Fish

The Allgäu has more to offer than just Käsespätzle and Kaiserschmarren: This dish symbolizes the creative streak that has been lived out in the family business of the “Burghotel Falkenstein” for 100 years. Easy to prepare and wonderfully light, it makes the summer perfect.

Falstaff Editorial Team

For the char

Ingredients (4 servings)
250	g	char fillets with skin, cut into 4 equal pieces
1		lime, zest
		sea salt

Sear the char fillets in a hot pan on the skin side for about 15 seconds.
Place on a baking tray with the flesh side down.
Preheat the oven to 60 ˚C. Place the fish in the oven for 15 minutes just before serving.
Then peel off the skin and season with sea salt and lime zest.

For the cream jus

Ingredients (4 servings)
2		shallots, finely diced
1		clove of garlic
70	g	butter
100	ml	white wine
1	tablespoon(s)	white wine vinegar
50	ml	vegetable stock
200	g	cream
		salt
		pepper

Sauté the shallots and garlic in butter, then deglaze with white wine and white wine vinegar.
Add the vegetable stock and reduce by half.
Then add the cream, season to taste and pass through a sieve.
Keep warm until further use.

For the colorful cauliflower

Ingredients (4 servings)
200	g	cauliflower in different colors: White, purple and green (wild cauliflower)
		sea salt
1		lime, zest
20	g	butter, diced
		pinch of salt
		sugar

Finely slice some of the white cauliflower florets with a slicer and marinate with the sea salt and lime zest.
Blanch the remaining cauliflower florets in salted water and rinse in ice water.
Before serving, add butter, a pinch of salt, sugar and a little cooking stock to a pan, heat up and add the blanched cauliflower.

For the cauliflower puree

Ingredients (4 servings)
250	g	white cauliflower florets
50	g	cream
30	g	butter, diced
1/2		lime, juice
		salt
		a pinch of cayenne pepper

Cook the cauliflower in salted water until soft and drain the water.
Blend finely with the remaining ingredients and then pass through a sieve.

Tip:
Falstaff Wine Recommendation

2020 Pinot Blanc Lügle
Ziereisen Winery, Baden Germany

Organically produced Pinot Blanc from the Ziereisen estate, which matures for a full 20 months on the fine lees in 600-liter barrels. Notes of pear, green tea and exotic fruits on the nose. Creamy and salty-mineral on the palate.

gute-weine.de
21,60 euro