Char Blue with Cucumber and Pomegranate Seeds

Remove the peel from the carrot and the parsley root and cut into slices. Remove the hard green leaves and the roots from the leek, rinse and cut into pieces. Remove the peel from the onion and cut it into rings. Put the vegetables in an oval fish pot or in a pure form, add kitchen herbs, salt, spices as well as 2 liters of water and do the whole thing for 30 minutes with the lid closed.

In the meantime, cut a piece of the leathery skin from the pomegranate, break the apple and extract the red juicy seeds with your fingers. Set aside about 4 tbsp. of them. Remove the skin from the cucumbers, cut them in half lengthwise, scrape out the seeds with a tsp. Dice the cucumbers very finely or cut them into oblong pieces.

Heat the butter in a frying pan and sauté the cucumbers for 3 minutes, turning occasionally. Stir the crème fraîche with 4 tbsp. water, mix into the cucumber pieces and heat. Put the pan aside and season with salt, pepper, pastis and the juice of a lemon.

After 30 minutes of cooking, stir vinegar into the broth, keeping it at boiling point. Do not rinse the chars, but put them in the broth with the mucous membrane around them and let them simmer for 3-4 minutes at a moderate temperature.

Stir half of the pomegranate seeds into the cucumber mixture, warm it up, but do not let it bubble up. The fish carefully

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