Roasted romaine lettuce and pickled char

Roasted romaine hearts and pickled char

Blanc Cuvée No.1 and salad

The original recipe comes from Franzi Schweiger and was made with prawns. This version is from Highfoodality. I often have an idea of what pairing might be good and start researching. Sometimes I find something suitable on the net, like with this recipe. In future, however, without vanilla. Originally, I'm sure it went perfectly with seafood, but with the salty aromatic fish it seems a bit furry. Instead of char, trout or salmon will also work. The only important thing is that the fish is really fresh.

Starter for 4 people:

1 large char fillet with skin

1 tsp coriander seeds

3 tbsp. sea salt

1 tbsp sugar

1 bunch coriander

2 tbsp lemon juice

1 tsp black pepper

2 romaine lettuce hearts

Salt to taste

A little clarified butter for frying

The dressing:

4 passion fruit

(1/2 vanilla pod if you like)

1-2 tbsp honey or agave syrup

30 ml rapeseed oil

Some chilli

Salt, pepper

The dish :

48 hours before serving, wash the char and pat dry. Remove the bones with bone tongs. Spread 2 tablespoons of salt on a plate. Place the char on it, skin side down.

Put all the spices in a pan without fat and roast them. Crush the toasted spices in a mortar and place on the char. Chop the coriander and sprinkle it on the fillet. Then sprinkle sugar and the remaining salt over it. Finally, drizzle a little lemon juice over the top. 

Cover the plate with cling film. Weight down the fish and pickle in the refrigerator for 48 hours.

Remove the char from the refrigerator and rinse the spices with cold water. Pat dry. Cut wafer-thin slices diagonally with a sharp knife so that the fish is detached from the skin.

Now halve the romaine lettuce hearts.

Cut the passion fruit in half and scrape out the pulp with a spoon. Scrape out the pith of half a vanilla pod and add to the passion fruit pulp. Add the honey and chilli and heat slowly. Season with salt and pepper and then emulsify with the oil and a hand blender until the sauce has a creamy consistency. 

Finally, fry the romaine lettuce hearts in a little clarified butter. Season with salt and pepper.

© Oliver Schwarzwald