The trick: preheat the oven to 90 °C. Place the char on the plate and with the cling film 18 min in the oven form.
1. rinse the char fillets, rub them dry, remove the bones and skin.
2. butter a large dinner plate, season with salt and season with pepper. Place char fillets on top, cover with plastic wrap.
3. rinse cauliflower, divide into small roses, use stems (save small roses for garnish, sauté in 20 g butter).
4. rinse spring onions, cut off – use only the white. In a saucepan, melt butter. Sauté spring onions and cauliflower with stems in it. Sauté gently over low heat until soft, add a small amount of water, cover and steam until soft. gradually add water over and over.
Finally, pour the slightly warmed whipped cream over it, season with salt, pepper and nutmeg.
Then whisk everything together with the Moulinette or the hand mixer to a smooth puree.
Melt butter in a saucepan, add nut butter (clarified brown butter), sauté shallot until translucent, extinguish with white wine and pour in fish stock. Add lime zest, bring everything to a boil. Remove the lime peel.
Use small pieces of butter and a hand blender to thicken the stock. Finally, fold in whipped cream and add a dash of vodka. Season to taste with salt, cayenne pepper and lime juice. Who would like