Char with Saffron Carrot Sauce and Yuzu
Delicate char fillets baked en papillote at low temperature, served with a silky carrot-saffron sauce infused with yuzukosho, accompanied by potato cylinders and a citrus-dukkah carrot salad. Orange segments and saffron threads provide brightness and visual contrast.
Ingredients
- 1 tbsp butter
- 4 char filletshalibut1:1white fishlean
similar flake and delicate flavor
- 1 tsp yuzukosho, Japanese citrus-chilli pasteyuzu juice and red chilli1 tsp juice + pinch chillicitrus-spice
loses fermented depth
- 8 waxy potatoes
- 12 baby carrots
- 1 shallot
- 2 carrots
- 2 oranges
- 3 ½ tbsp olive oil
- 1 tbsp white balsamic vinegar
- ⅛ oz vegetable bouillon
- 2 tbsp dukkah, spice mixza'atar1:1spice mix
different spice profile, less nutty
- sea salt
- ½ tsp sea salt
- saffron threads
Instructions
- 1
Cut cylinders from potato slices with an apple corer, simmer in vegetable bouillon until just soft, about 10 minutes. Set aside leftover potato pieces, remove cooked potatoes and keep warm.
- 2
Simmer baby carrots in the same stock until just soft, about 5 minutes. Remove carrots, briefly dip in ice-cold water, peel with a spoon, toss with butter and dukkah, keep warm.
- 3
Heat oil in a pan, saute shallot and carrot for about 3 minutes. Pour in reserved stock, add leftover potato, cover and simmer for about 30 minutes.
- 4
Puree the sauce, pass through a sieve, season with yuzukosho, cover and keep warm.
- 5
Mix orange juice, vinegar and oil together, season with salt, add carrot, mix. Shape carrot salad into balls using two tablespoons.
- 6
Pat dry fish fillets, brush with oil, season with salt. Wrap separately in foil, place on a baking tray, cook in a preheated oven at 158°F convection for about 20 minutes.
- 7
Plate fish fillets, sauce and vegetables. Garnish with orange segments and saffron threads.
Tips
Use a low oven temperature (70°C) to gently poach the char and prevent overcooking the delicate flesh.
Ice-cold water stops carrot cooking immediately and makes peeling easier.
Shape carrot salad balls just before plating to maintain their form.
Good to Know
Store sauce separately in an airtight container in the refrigerator for up to 2 days. Cooked char is best consumed fresh.
Prepare carrot sauce and potato cylinders up to 4 hours ahead. Reheat gently before plating. Char must be cooked fresh to order.
Plate warm with sauce, vegetables, and fresh garnish immediately after cooking the char.
Common Mistakes
Do not exceed 70°C oven temperature to avoid drying out the char.
Do not skip the ice-water bath for carrots to avoid mushy texture when peeling.
Do not over-simmer the carrot puree to avoid discoloration and bitterness.
Substitutions
similar flake and delicate flavor
different spice profile, less nutty
loses fermented depth